- 1/2 cup sunflower oil or coconut oil
- 6 Tbs raw honey
- 2 1/2 cups almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
 - 1 cup chopped nuts (pecans, macadamia, walnuts)
- 1/2 cup raw cacao nibs
- Optional: 1 cup unsweetened shredded coconut


1. Preheat over to 350 F

2. In a bowl combine oil and honey

3. In a large bowl combine dry ingredients

4. Add wet ingredients to dry ingredients and mix thoroughly

5. Drop about a tablespoon of the dough onto parchment lined cookie sheet and slightly flatten

6. Bake 8-10 minutes or until golden brown around the edges. Let cool and serve


- 2 cups oats

- 1 cup pumpkin seeds

- 1 cup raisins

- 1 cup prunes

- 1 cup apricots

- 1/2 cup flax seeds

- 2 Tbsps unsweetened cocoa powder or cacao (optional)

- 1 cup almond butter

- 1/4 cup molasses


1. Grind oats and pumpkin seeds each into a fine meal in the food processor separately. Set aside.

2. Grind raisins, prunes, apricots in the food processor until a paste is formed.

3. Grind flax seeds in a spice grinder or coffee grinder until a powder is formed (food processor won't work. If you don't have a spice/coffee grinder buy ground flax meal, but it is preferable to use freshly ground seeds.

4. Combine all of the above ingredients in a bowl with unsweetened cocoa powder, almond butter and molasses.

5. Work until everything is evenly mixed. Then form ping-pong size balls and flatten into thick disks (really any shape/size is fine). Refrigerate in air tight containers. Keeps for 3-4 weeks in fridge. Recipe works well doubled for the freezer. Freezes well.



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