Ingredients
- 4 tablespoons of almond butter
- 1 tablespoon coconut oil
- Maple syrup, to the desired sweetness level
- ⅛ cup of sliced almonds
- 1 teaspoon of cocoa powder
- 2 tablespoons of dairy-free mini chocolate chips
- ¼ cup of toasted coconut flakes
- ½ cup almond flour
- ½ cup NativePath Collagen Peptides
- ½ cup gluten-free rolled oats
- Optional: for a serving of healthy fats, add ¼ cup of NativePath MCT Powder
- Optional: instead of chocolate chips, add chopped dried cranberries or cherries if you like.
Instructions
- In a bowl, combine all wet ingredients (almond butter, coconut oil, and syrup). Melt together until combined Microwave for 45 seconds or stovetop in a pan.
- Mix all the dry ingredients into the wet ingredients. It should be well combined and slightly sticky. Use almond milk to help combine if more liquid needed.
- Spoon out into silicone molds.
- Freeze for 20 minutes or until firm and then remove from molds and place in the fridge for up to two weeks.