| 13 | 15 | 114 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 15 |
| 2 tbsp | Flaxseed oil |
| 2 tbsp | Flaxseeds |
| 1/4 cup whole | Almonds, raw (array of nuts are optional. Can stick to one type if desired.) |
| 1/4 cup | Cashew nuts, raw |
| 1/4 cup | Walnuts |
| 1 tbsp | Chia seeds |
| 4 date pitted | Medjool date |
| 3 tbsp | Cocoa powder, unsweetened (rounded) |
| 1 tbsp | Coconut oil |
| 1 pinch | Himalayan sea salt |
| 1 tbsp | Maca powder |
| 1 tbsp | Almond butter (unsweetened) |
| 1 tbsp | Honey (local honey desirable) |
1. Blend chia and flax seeds first until powdered.
2. Then add everything else but coconut flakes and blend.
3. Roll into small balls, then roll in coconut flakes.
4. Can be stored in the fridge for 1 week or the freezer for 3 months.
Yields 15 small balls.
| Meat Alternative | 0.3 |
