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Sorry girl scouts, but let me introduce you to the carageenan free version (yes, the original version has that). These were by far my favorite growing up (with thin mints coming in a close second). This was adapted from @eatingbirdfood recipe with a minor change to add almond butter instead of coconut oil. I made these in minutes and they no NOT disappoint!
Ingredients:
1 1/2 cup shredded unsweetened coconut
1 cup soft dates
1 Tbsp almond butter
unsweetened chocolate, melted
Method:
Toast coconut in oven at 350 F for 5 minutes until brown. In a food processor, blend toasted coconut, dates, and almond butter until a sticky batter forms. Form into desired shape, then using a chopstick (or whatever you’ve got) ma