I have been searching for a no-bake dessert recipe for the Paleo Passover Cooking Class, that I am leading at my temple in a few weeks. The idea of Paleo Passover is kind of funny to think about because if you are eating paleo, then by default you are keeping the rules of Passover, 99% of the time anyhow. The big thing about Passover is not eating yeast, but since on a paleo diet, you don’t eat gluten at all, it is pretty much a non-issue.
This dessert was inspired by a recipe from Super Paleo Snacks, by Landria Voight. Her blog, Stir It Up, was one of the first that I started to follow when our family made the big transition to eating real food. Her recipes are always easy to follow, family friendly and delicious. That’s my goal too!
I made a version of these last night and brought them into my Crossfit gym for a taste test. I absorbed the feedback and came home and modified them a little more and now they are perfect. They feature Cacao powder which is a powerful antioxidant and the also contain flaxseed meal, which is a nice source of protein, fiber and omega 3 fatty acids. They are sweetened with coconut nectar which is a low glycemic sweetener that comes from coconut sap. Kind of nice perks to have when you are indulging in a little treat.
No-Bake Cacao Almond Balls
Prep Time: 15 minutes
Cook Time: none
Servings: About 20 – 24 balls
- 1 cup roasted unsalted almonds
- 1/2 cup almond butter (unsweetened)
- 1/2 cup coconut nectar
- 1 cup shredded coconut flakes, divided 2/3 and 1/3
- 1/2 cup flaxseed meal
- 1/2 cup cacao powder
- 1 tbsp. vanilla
- 1 tsp. salt
- Take out 2 cookie sheets and line them with wax paper.
- On a flat dish, spread out 1/3 cup of coconut flakes.
- In a food processor, chop the nuts, leaving them a slightly chunky so that the balls have some texture.
- In a MixMaster or Food Processor, add the remaining ingredients, including the remaining 2/3 cup of the coconut flakes.
- Combine thoroughly, mixture should be thick and not too sticky.
- With a teaspoon or melon baller, scoop out the dough and roll into golf ball sized balls
- Roll the balls in the coconut flakes to coat on all sides.
- Place on the cookie sheet.
- Refrigerate for 15 minutes or until ready to serve.
- These will keep fresh in airtight container for several days if they last that long and they freeze well too!