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METHOD

Put the almond meal slivered almonds, chia seeds and almond butter into a food processor.

In a small saucepan, melt coconut oil with the coffee and vanilla over medium heat until combined. Add to the food processor, and blend until all ingredients are well combined.

Put the coconut into a small bowl. Use your hands to form the mixture into balls and then roll each ball in the coconut. Balls should be about the size of a table tennis ball. Place balls on a tray in the fridge to set you for a least an hour. Store in an airtight container in the fridge for up to a week.

INGREDIENTS

1 cup (100g) almond meal

¼ cup (30g) slivered almonds

2 tsp chia seeds

1 tbsp almond butter

1 tbsp coconut oil

1 shot espresso coffee, cooled

1 tsp vanilla essence

½ cup shredded coconut