The coconut flakes and almond flour provide good fat, moderate plant-based protein, vitamin E, magnesium and tons of fiber. If you want to make these nut-free, you could swap any flour instead of almond flour.
Total Time
35min
0.0
0 Ratings
Author: Joyous Health
Servings:
12
Ingredients
•
1
cup
Unsweetened Shredded Coconut
•
1/3
cup
Almond Flour
•
2
scoops
Hydrolyzed Collagen
•
1/4
cup
Coconut Oil
, melted
•
3
Tbsp
Maple Syrup
•
1/4
cup
Mini Chocolate Chips
Cooking Instructions
1.
In a medium bowl, combine
Unsweetened Shredded Coconut (1 cup)
,
Almond Flour (1/3 cup)
and
Hydrolyzed Collagen (2 scoops)
.
2.
In a separate bowl, combine
Coconut Oil (1/4 cup)
and
Maple Syrup (3 Tbsp)
.
3.
Add maple syrup and coconut oil to medium bowl with coconut, almond flour and collagen, then fold in
Mini Chocolate Chips (1/4 cup)
.
4.
Form mixture into 1-inch balls, then place in the refrigerator or freezer to set. It takes about an hour in the fridge and 20-30 minutes in the freezer.
5.
Refrigerate for up to 1 week or freeze for up to 3 months.
Nutrition Per Serving
CALORIES
168
FAT
12.9 g
PROTEIN
4.7 g
CARBS
9.4 g
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