1 1/3 cup cashews (raw or roasted and salted)
2/3 cup gluten free oats
1/3 cup shredded coconut
3-4 tablespoons maple syrup
2 teaspoons vanilla extract
2 tablespoons almond butter
1/2 cup chocolate or carob chips
Hefty pinch of cinnamon and nutmeg
*Optional: add a splash of almond milk if your dough isn’t sticking together well. JUST A SPLASH!
*Optional: mini-pinch sea salt if you’re not using roasted salted cashews
Blend the cashews, oats, and coconut in a food processor until you’ve created a fine-ish powder.
Add the syrup, vanilla extract, and almond butter and blend again until it sticks together to form a dough. Add the splash of almond milk if it doesn’t turn dough-y.
Add the chocolate chips and pulse briefly or mix in by hand.
Roll the dough into little balls and put them on a parchment lined cookie sheet, or in a pyrex food container. Allow to chill in the fridge for at least 3o minutes. Serve and enjoy!