This recipe uses almond butter that has a great ratio of proteins to fats to fiber, making you feel full longer. The medium-chain fatty acids (MCFAs) in the coconut oil also give your brain and body an energy boost, without raising your insulin levels. Maple syrup, dark chocolate chips & cinnamon add natural sweetness with disease-fighting antioxidants.
1 cup gluten-free oats
1/2 cup smooth, organic almond or other nut butters
2 TBL coconut oil
1/4 cup raw honey or pure maple syrup
1/2 cup almond flour (or substitute quinoa flakes)
1 teaspoon pure vanilla extract
1/4 teaspoon fine-grain sea salt
1/4 cup mini dark chocolate chips
Optional:1 cup quinoa flakes mixed in for crunch & added protein*
1/8 tsp. ground cinnamon for spice & antioxidants
In high speed blender, blend the oats until a fine flour forms.
In large bowl, combine coconut oil, almond/nut butter, syrup/honey, and vanilla and mix till smooth.
Add the almond flour, oat flour, salt, and cinnamon (optional) and beat again until combined.Optional: Add quinoa flakes to the mixture and stir to combine.
Fold in chocolate chips
Roll balls into golf ball size (about 1 TBL) and press chocolate chips in if needed. Place finished bites on cookie sheet lined with parchment paper and freeze until firm (about 10-15 minutes)
Store in the refrigerator for up to five days, or make a big batch for the freezer.