cup almond meal (I roasted slivered almonds and ground them up)
cups smooth peanut butter
cups corn flakes (I used organic amaranth, oat bran flakes and blue corn flakes)
Serving Size: 1 (23) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 82 g65 %
Total Fat 9.2 g14 %
Saturated Fat 1.8 g8 %
Cholesterol 0 mg
Sodium 116.2 mg
Dietary Fiber 1.4 g5 %
Sugars 2.2 g8 %
Protein 4.8 g
Put the agave nectar in a large microwave bowl.
Grind up your cacao and almonds separately. You can also use unsweetened coco powder and almond meal in this if you don't have the raw cacao and almonds.
Add the cacao and almonds to the agave nectar. Stir well. Add the cornflakes and mix to coat.
Put the whole thing into your food processor. Pulse until you have a rough mixture. Open the lid and taste it. It should be fairly sweet. If you want more sweetness add a little more agave, but not too much, you don't want this to be runny.
Put into your microwave safe bowl and heat for about 2 minutes until warm.
Roll into balls and put on a wax paper covered cookie sheet and refrigerate until set.
I put mine in a plastic container and returned to the fridge.