Recipe by A Clean Bake
Ingredients
- 1/4 cup/25g/0.7 coconut flour
- 1/4 cup/45g/1.5 oz Natvia or Norbu
- 3 tsp flax meal (ground flax seed)
- 1/4 tsp fine sea salt
- 1/4 tsp baking soda
- 1 cup/250g/8.4 oz unsweetened creamy almond butter, or nut/seed butter of choice
- 1/4 cup/87g/3 oz honey or maple syrup
- 1/4 cup/60ml coconut oil or butter, melted and slightly cooled
- 1/8 cup/31ml/1 oz milk of choice
- 1 1/4 tsp vanilla extract
- 1 cup/180g/6.3 oz dark chocolate chips or chunks
Directions
- In a large mixing bowl, whisk together the dry ingredients (coconut flour through salt). Set aside.
- In a medium mixing bowl, whisk together the wet ingredients (nut/seed butter through vanilla)
- Add wet ingredients to dry ingredients and stir to combine.
- Fold in chocolate chips.
- Grab a spoon and eat!
Tips: You may need less coconut flour or none at all, depending on how oily your nut butter is. If you're unsure, start with 2 Tablespoons of coconut flour, and then add more if you need it after the wet and dry ingredients are mixed (before you fold in the chocolate). If you are making this several hours in advance, the coconut flour soaks up a lot of the moisture and it might become a little dryer/crumblier. If you do not want this consistency, skip the coconut flour and chocolate chips when making the recipe, refrigerate until ready to eat, bring the dough back to room temp, then stir in the coconut flour and fold in the chocolate chips before serving.
