Ingredients:

  • 2 cups (180g) old fashioned rolled oats
  • 0.5 cup (50g) ground flaxseed meal
  • 3 tbsp (30g) brewer’s yeast
  • 0.5 cup (125g) creamy almond butter
  • 0.33 cup (115g) raw honey
  • 1 tsp (5ml) vanilla extract
  • 0.5 tsp (2.5ml) almond extract
  • 0.5 cup (45g) unsweetened shredded coconut
  • 0.33 cup (60g) mini dark chocolate chips
  • 20 whole roasted almonds

Instructions:

  1. Place the unsweetened shredded coconut in a small skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
  2. In a large mixing bowl, whisk together the rolled oats, ground flaxseed meal, and brewer’s yeast until thoroughly combined and no clumps remain.
  3. Add the creamy almond butter, raw honey, vanilla extract, and almond extract to the dry base. Use a sturdy silicone spatula to fold the ingredients together until a thick, fudge-like dough forms.
  4. Gently fold in the toasted coconut and mini dark chocolate chips until evenly distributed throughout the mixture.
  5. Using a 1-tablespoon cookie scoop, portion the dough into 20 equal pieces.
  6. Press one whole roasted almond into the center of each portion.
  7. Roll each portion between your palms until you have a smooth, tight ball.
  8. Place the bites on a parchment-lined baking sheet and refrigerate for 30 minutes to set before serving.