Makes 20-25 drops
1 1/2- 2 cups almond flour
1/2 cup peanut butter*
2/3 cup shredded unsweetened coconut*
3 tbsp raw honey
2 tsp cinnamon
2 tsp pure vanilla extract
Add almond flour, cinnamon and peanut butter to mixing bowl. Using a fork, mash the peanut butter into the almond flour. Add honey, half of the coconut, and vanilla. Continue mashing together. Depending on how oily your peanut butter is, you may need to add a little more or less almond flour. Mixture should form a dough. Place the remaining coconut in a separate bowl. Using spoon, scoop dough and form into small drops, about the size of a golf ball. Roll drops in the coconut.
These are best if refrigerated or frozen. Stays fresh up to two weeks.
*I suggest natural peanut butter that does not contain hydrogenated oils. Stay away from Jif and Skippy and opt for something containing only peanuts and salt.
*Most coconut flakes contain preservative. I recommend purchasing coconut in bulk from a health food store. The only listed ingredient should be dried coconut.