Peppermint Mocha Brownie Batter Fat Balls

Gluten-Free Diary-Free, Soy-Free Vegan No Sugar Added Plant-Based

Recipe and photo courtesy of Lauren Chambers, @sofreshnsogreeeeen

Level: Harder Than Easy

Prep Time: 10 min

Total Time: 45 min

Serves: 20 Balls

Description

These fat balls are an easy and delicious way to indulge your holiday sweet tooth, while simultaneously supplying you with nutrients to stabilize your blood sugar and provide you with long-lasting energy (to make it through all those holiday parties of course).

Ingredients

For The Fat Balls:

  • 2 cups raw cashews, chopped finely
  • ⅔ cup coconut butter, softened
  • 1/2 cup cacao powder
  • 1/4 cup nutpods Peppermint Mocha Creamer
  • 1/4 cup coconut flour
  • 1/4 cup maple syrup (or honey)
  • 1/4 cup shredded coconut
  • 2 tbsp coconut oil
For The Dark Chocolate Coating:
  • ½ cup dark chocolate or chocolate chips
  • 1 tbsp coconut oil
  • Optional coconut flakes or freshly chopped mint to top

    Instructions 

    1. Add all the fat ball ingredients to a food processor and blend until batter is well-mixed and smooth (this may take a couple minutes and scraping the batter from the sides)

    2. Once well-mixed, use a spoon, scooper or your hands and roll batter into large balls, placing on a baking tray lined with parchment paper (should make 20 large balls)

    3. Place in the fridge or freezer for 30 minutes to chill

    4. While chilling melt dark chocolate and coconut oil in stovetop pot over medium-low heat until melted

    5. Once fat balls have chilled remove and drizzle (or fully dip) in the dark chocolate until coated to your preference

    6. Place back in the freezer or fridge another 30 minutes or until hardened.

    7. Keep in fridge for a week or freezer up to a month

      Category: Desserts

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