2 tablespoons vanilla pea protein powder (optional)
3-4 packets stevia
10-12 whole raw almonds
Chocolate Coating
1 ounce unsweetened chocolate, chopped
2 ounces dark chocolate, chopped
2 tablespoons organic cocoa powder
2 tablespoons extra virgin coconut oil
1/4 cup almond milk
2 tablespoons agave nectar
Put cashews in a food processor; process until very finely ground. Add the remaining ingredients except for the almonds. Process until consistent adding the amount of stevia you like. Roll out mixture onto a piece of waxed paper. Form into 5 or six bars or 12 small mounds. Place two almonds (or one for each mound) on top of each bar. Lay out bars on a parchment or foil lined pan. Refrigerate or freeze 30 minutes. Combine chocolate coating ingredients in a small saucepan set over low heat. Stir until melted. Do not overheat or chocolate will burn and clump easily. Using a small spoon or rubber spatula, drizzle and spread mixture over bars coating all sides. Return to the fridge and harden. Wrap each bar individually if desired.
Banana Cream Pie Bites (Variation) Add 1/2-1 banana to the filling mixture Add 1/4 cup almond milk to the chocolate coating
Crust:
1/2 cup almonds
4 large (medjool) dates, pitted
1/4 cup shredded coconut
Put almonds into a food processor. Process until finely ground. Add the dates and coconut and process until consistent and mixture can be easily pressed together. Press into a 9x9 pan. Refrigerate until your fillig is ready. Fill crust and refrigerate while making the chocolate topping.Stir almond milk right into the pan with the other coating ingredients. Spread over coconut-banana mixture. Cover loosely with plastic wrap. Refrigerate or freeze.