No Bake Coconut Margarita Bites (Vegan, Paleo

• Produce

  • 1 Lime

• Condiments

  • 2 tsp Lime juice

• Baking & Spices

  • 1 cup Almond flour
  • 1/4 tsp Lemon extract
  • 1 Lime salt
  • 1/4 tsp Sea salt
  • 1 Vanilla protein powder or coconut flour to coat if desired

• Nuts & Seeds

  • 1 cup Coconut, unsweetened

• Dairy

  • 1/2 cup Almond butter or cashew butter, creamy

• Beer, Wine & Liquor

  • 1 tsp Optional triple sec
  • 2 tbsp Tequila

• Other

  • 1 cup And 1 tbsp coconut flour (sifted rolls best

Found on cottercrunch.com

Description

Ingredients

• 1 cup almond flour
• 1 cup and 1 tbsp coconut flour (sifted rolls best)
• 1 cup unsweetened shredded coconut
• 1/2 cup creamy almond butter or cashew butter (no stir is easiest)
• 1/3 cup agave nectar or honey/maple syrup if paleo.
• 2 tsp lime juice
• 2 tbsp tequila (*see notes for non alcoholic version*)
• lime zest (as much or little as you want)
• 1/4 tsp sea salt
• 1/4 tsp lemon extract (to enhance citrus flavor)
• Lime salt (*optional* for coating)
• optional triple sec (1 -2 tsp)
• extra coconut for rolling.
• vanilla protein powder or coconut flour to coat if desired

Directions

• Place your almond meal, coconut flour, and coconut in a large bowl. Mix together.
• Next Add in your nut butter, lime, zest, tequila, and remaining ingredients. .
• Stir ingredients all together.
• Add in your agave/honey mix again, I usually use my hands.
• Roll into 1-1.5 inch balls and place on cookie tray or plastic ware with parchment paper underneath.
• Before you place in the freezer, you have the option to dip each one in a tiny bit of margarita salt, additional lime zest, and coconut.
• Let them freeze for 20-30 minutes then transfer into a Ziploc bag.
• Dust with additional vanilla protein or sifted coconut flour if you want more cakey texture.
• keep in fridge or freezer for up to 6 weeks.