Ingredients:

  • 1 cup (140g) raw almonds
  • 1/2 cup (60g) rolled oats
  • 1/4 cup (30g) flax seeds
  • 1/2 cup (125g) creamy almond butter
  • 1/3 cup (110g) raw honey
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (40g) mini dark chocolate chips
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Pulse the raw almonds, rolled oats, and flax seeds. Note: Use short bursts until the mixture looks like wet sand
  2. Add almond butter, honey, vanilla extract, and sea salt. Note: Don't overfill the processor bowl
  3. Blend on medium speed. Note: Process until the dough clumps together into a thick ball
  4. Transfer the dough to a mixing bowl. Note: This prevents the processor from over working the fats
  5. Fold in the dark chocolate chips by hand. Note: Use a spatula to ensure they're evenly spread
  6. Scoop 1 tablespoon of dough. Note: Use a consistent measure for even setting
  7. Roll between palms. Note: Press firmly until you have smooth spheres
  8. Place spheres on a parchment lined sheet. Note: Leave a small gap between each ball
  9. Refrigerate for 30 minutes. Note: This is the most important step for the texture