hee hee.

Chocolate Macaroons
Makes 2 dozen
1.5 cups, unsulphured, dried flaked coconut
3 TBS almond or cashew butter
4-6 TBS agave nectar
4-6 TBS maple syrup
2 TBS coconut butter
2 tsp vanilla extract
pinch sea salt
¾ cup cocoa powder
¼ cup cacao nibs (optional)
In a food processor, combine all ingredients. Process until thoroughly mixed together. Roll into balls and refrigerate. Freeze for longer storage.
From Jill Tanis

Power Balls
16 oz almond butter (you can use natural peanut butter or cashew butter too)
8 oz honey
¾ blender full of rolled oats (not the instant kind)
Bowl full of crispy rice, grated coconut, raisins or sesame seeds (I forgot this in the ones I made today – photo above … fyi)
Instructions:
1. Mix almond butter and honey together in a bowl
2. Put oats in a blender and blend until they assume a powder-like texture
3. Add oats to nut butter/honey mixture and mix well. Adjust consistency if necessary.
4. Roll batter into small balls. Roll balls in your choice of crispy rice, coconut or sesame seeds.
Store power balls in fridge for up to one week. For extended storage, keep in freezer for up to a month or until ready to use. These are great snacks for adults and kids alike. It is also a great recipe to involve the kids in rolling them into balls.
From Jill Tanis