Author Notes
A super healthy spin on the classic snack cake. Paleo, gluten-free, easy to make and even kids love them. —Andrea @dashofreality.com
Ingredients
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1 cup
Almonds (use Blue Diamond Raspberry Flavor for best taste)
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1 cup
Frozen raspberries
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1 teaspoon
Raspberry extract
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1 tablespoon
Chia seeds (optional)
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2 tablespoons
Coconut flour
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1/2 cup
Shredded coconut
Directions
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Add almonds to a food process and process for about 30 seconds. Add raspberries and extract and pulse/process until the batter starts to come together, scraping the sides of the bowl if needed, about 1 minute.
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Transfer mixture to a mixing bowl and add chia seeds and coconut flour. Coconut flour really soaks up moisture so you may want to start a little light and see if you need to add a little more after it sits for a few minutes.
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Chill mixture in the fridge for 1 hour.
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Roll into 1 inch balls and coat with coconut flakes. Store in an airtight container in the fridge or freezer.
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