Although those are relatively fat snacks because of the coconut and kinds of butter, but they are sugar-free, low-carb and gluten-free. Lucky those are very healthy kinds of butter from almonds and cashews. And the special taste of those snacks is occasionally worth eating some fat.
1/3 cup coconut sugar
2-4 tablespoons almond flour
5 tablespoons real maple syrup
1/3 cup almond butter
1/3 cup cashew butter (you can find in nature stores)
1 tablespoon vanilla extract
2 cups unsweetened natural coconut chips
1 teaspoon cinnamon
In a small saucepan over medium heat, heat the coconut sugar, maple syrup, and butter. Bring to a light boil.
Remove immediately from the heat, stir in the cashew butter, and then the vanilla and cinnamon.
Gradually add the coconut chips while stirring constantly.
The texture should be like for chocolate balls. If it’s too soft, add almond flour until you reach the desired thickness.
Line a cookie sheet with baking paper, wet your hands, take a tablespoon of the mixture, roll into a ball, place on the sheet and flatten with your hand.
Refrigerate for at least 2 hours until the snacks harden.