Thank you, Tracey Van Der Valk, for this plant-based recipe.
2 cups unsweetened shredded coconut
1 cup + 2 tbsp almond flour
1 large lime, juiced
1⁄3 cup maple syrup
1⁄3 cup melted coconut oil
Toppings (optional): Tutti Fruity Whole Food Topper, Cocoa Crunch Whole Food Topper
- In 4-Cup Prep Bowl, add coconut, flour, lime juice, maple syrup, coconut oil, and sweet dip mix. Using 3-in-1 Spatula, mix to combine.
- Roll into small balls. Place on Sheet Pan lined with a Sheet Pan Liner. Press down slightly to flatten.
- Top with a dollop of pudding and additional toppings, if desired.
- Place in freezer to set and store until it’s time to eat!