Spring is in the air! I can’t tell you how GOOD it feels to see the sun out and to feel it on your skin when you walk outside. When you live in a country like England that’s known for it’s bad weather (dark, cold and a lot of rain) you can’t help but smile and appreciate a nice sunny day. I can’t really remember what the weather was like this time last year but when I asked Joe he said it was still very cold. We had a great Summer last year though and I’m keeping my fingers crossed that this year will be the same. Having some beautiful sunshine outside also means that I get to shoot my recipes in natural light and I don’t have to rush because the sun is about to set! 

In other news I’m almost done reading ‘Eat The Yolks’ by Liz Wolfe, aka Real Food Liz, The artist formerly known as Cave Girl Eats 😉

I can’t say enough good things about this book but I will be doing a review (and hopefully a giveaway) soon so I will try my best to say ALL the good things I feel about this book then. But seriously if you’re on the fence about whether to get this book or not, I’m telling you DO IT! I have a lot of health/nutrition related books but honestly this one has been the most fun to read and hey just because it’s about nutrition/health doesn’t mean it can’t be fun (sorry Gary Taubes but getting through Good Calories, Bad Calories felt like I was studying for a final exam… not fun… not fun at all!)

Anyway this post isn’t about book reviews… it’s about delicious raw almond butter coconut balls! It’s been a while since I made a raw treat like this and I forgot how fun and easy they can be to make. For those with kids, this can be a fun one to get the kids involved in since you get to mix things with your hands which is always fun (for kids and adults)!

Feel free to experiment with these, I didn’t make these overly sweet because I didn’t want them to be, but you can increase the amount of sweetener if you like. I found that the sweetness was just right and husband approved. These raw almond butter and coconut balls have another ingredient in them that helps with the sweetness… butternut squash! Using mashed butternut squash in this recipe also gives it a nice, soft consistency.

These raw almond butter coconut balls just need a little work in advance, IF you’re going to make everything from scratch, if not they’ll come together quicker. You can make the butternut squash and almond butter ahead of time or use store bought versions, just make sure there’s no nasty ingredients. I like this brand of Almond Butter if you’re in the UK and this one if you’re in the U.S.

I rolled these almond butter coconut balls in toasted coconut but you could also try rolling them in cacao/cocoa powder, dipping them in melted dark chocolate, rolling them in some chopped nuts like hazelnuts or just leave them as they are. The point is that you can have a lot of fun with these, just make sure you don’t eat them all at once!

Raw Almond Butter Coconut Balls {Paleo/Vegan/Vegetarian}

Ingredients:

• 1 cup butternut squash mash.
• 1/2 cup almond butter.
• 3 Tbsp coconut oil, melted.
• 6-8 Tbsp coconut flour.*
• 2 Tbsp maple syrup.
• 1 tsp cinnamon.
• 1/4 tsp vanilla extract.
• Pinch sea salt/Himalayan salt.
• Toasted shredded/desiccated coconut to roll the almond butter balls in (about 1/2 – 1 cup).

Method:

In a large mixing bowl add in the mashed butternut squash, almond butter, melted coconut oil, maple syrup and vanilla extract.

Stir to combine with a wooden spoon or spatula.

Add in the coconut flour, cinnamon and a pinch of salt. Again, mix to combine.

Cover the mixture and refrigerate for an hour or over night.

Remove mixture from the fridge and using about a tsp measure, measure the mixture out into your hands and roll into a balls (you can make them bigger if you like).

Place balls onto a clean plate as you go.

Once the almond butter coconut balls are all done, you can then roll them in some toasted coconut or other topping of your choice.

Keep stored in an airtight container and refrigerate for a week or freeze in individual portions.

*I used 8 Tbsp of coconut flour in my mix as I found the butternut squash mash and almond butter felt too mushy with less coconut flour mixed in but you can tweak it to how you like. Maybe add more or less depending on the texture you want.

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