• ½ cup almond flour
  • 2 tbsp. cacao powder
  • 1 tbsp. granular Stevia or sweetener of choice
  • 1 tsp. instant espresso
  • 2 tbsp. cold brew (or chilled espresso)
  • ¼ cup Onnit Salted Almond Fatbutter®️
  • 1 tsp. SweetLeaf Stevia Drops, vanilla creme
  • ¼ cup crushed slivered almonds, for coating
  • Coconut oil, for rolling
  1. Add all dry ingredients except for the slivered almonds in a medium mixing bowl. Mix to combine. Stir in the wet ingredients (FatButter®️, Stevia Drops, cold brew). Mix thoroughly to combine. It should yield a thick batter.
  2. Add crushed almonds to a small bowl. Coat your hands in coconut oil to prevent sticking and take a quarter-size amount of the batter and roll into a ball. A small cookie scoop makes this process much easier. Roll each ball into the crushed almond slivers to coat.
  3. Place on cookie sheet, plate, or directly into airtight container. Repeat with remaining batter. Freeze for 10 to 15 minutes before serving. Can be stored in the refrigerator for up to 5 days in container.
*If you don’t have this on hand, you can substitute with ¼ tsp. vanilla extract plus 2 tsp. granular sugar substitute of choice, like erythritol-based “Swerve” or Stevia. .