Makes about 16
1/2 c. dry roasted almonds
1 c. almond flour
1/3 c. unsweetened raw Cocoa powder (Ghiradelli's is one of the more pure brands)
2 - 2 1/2 Tbs. Coconut oil
1/4 c. shredded, unsweetened Coconut
1/4 c. Inulin fiber (chicory root)
3 - 4 Tbs. Bocha Sweet (to taste)
1 tsp. almond extract
1/2 tsp. vanilla extract
1/4 c. puffed millet cereal (opt)
1 tsp. poppy or chia seeds (opt)
In blender, process roasted almonds into rough chop. Add almond flour, cocoa powder, 2 Tbs.coconut oil, coconut, sweetener, and extracts. Pulse to combine.
If texture is too dry to hold shape, add more coconut oil by teaspoons until batter just holds together...can be a little crumbly.
Place in a bow. Add millet cereal or poppy seeds if using, and mix in by hand. Shape into 1-1/2 inch orbs and place on a cookie sheet lined with parchment.
You can roll them in more coconut shreds, or cocoa if desired. Refrigerate until hard.