Ingredients:

  • 1.5 cups Super-fine Almond Flour
  • 2 tbsp Coconut Flour
  • 0.25 tsp Fine Sea Salt
  • 0.33 cup Creamy Cashew Butter
  • 3 tbsp Pure Maple Syrup
  • 1 tsp Pure Vanilla Extract
  • 1.5 tbsp Unsweetened Almond Milk
  • 0.33 cup Dark Chocolate Chips (70% cacao)

Instructions:

  1. Sift the almond flour. Place your 1.5 cups of almond flour into the bowl through a sifter to ensure a light, airy foundation.
  2. Whisk the dry stabilizers. Add the 2 tbsp coconut flour and 0.25 tsp sea salt to the almond flour, stirring until the color is uniform.
  3. Create the wet emulsion. In a separate small bowl, vigorously stir the 0.33 cup cashew butter, 3 tbsp maple syrup, and 1 tsp vanilla until the mixture looks glossy and smooth.
  4. Integrate the phases. Pour the wet mixture into the dry bowl. Note: Using a folding motion here helps preserve the fluffy feel of the sifted flour.
  5. Calibrate the hydration. Add the 1.5 tbsp almond milk one teaspoon at a time. Stop when the dough holds its shape when pressed.
  6. Temper the chocolate. Retrieve your chilled 0.33 cup dark chocolate chips from the freezer.
  7. The final fold. Gently stir in the chips, ensuring even distribution without overworking the dough.
  8. The chill set. While you can eat it immediately, let it sit in the fridge for 15 minutes until the fats have slightly solidified.
  9. Portion for success. Use a small cookie scoop to create uniform 1 inch balls for easy snacking.
  10. Seal and store. Place the portions into your glass container to maintain that perfect moisture balance.