No Bake Treats
Thank you, Tracey Van Der Valk, for this plant-based recipe.
2 cups unsweetened shredded coconut
1 cup + 2 tbsp almond flour
1 large lime, juiced
1⁄3 cup maple syrup
1⁄3 cup melted coconut oil
1 pack preparedChocolate Instant Pudding Mix (Pkg of 2)
Toppings (optional): Tutti Fruity Whole Food Topper, Cocoa Crunch Whole Food Topper
- In 4-Cup Prep Bowl, add coconut, flour, lime juice, maple syrup, coconut oil, and sweet dip mix. Using 3-in-1 Spatula, mix to combine.
- Roll into small balls. Place on Sheet Pan lined with a Sheet Pan Liner. Press down slightly to flatten.
- Top with a dollop of pudding and additional toppings, if desired.
- Place in freezer to set and store until it’s time to eat!
Per serving: Calories 110, Fat 9 g (Saturated 5 g, Trans 0 g), Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 9 g (Fiber 2 g, Sugars 5 g), Protein 2 g.
Prepare Chocolate Instant Pudding Mix with plant-based milk and whip in blender for extra creaminess and thickness.