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Whole 30: Espresso Dusted Cashew Butter & Coconut Oil Bites

You know when people say the best things happen when you least expect them? Well, this recipe is definitely a result of that! Since this whole 30 thing, I’ve been doing a lot more experimenting with food PLUS trying out all my new kitchen gadgets (thx mom and dad and my aunt jean) ;) I have recently been reunited with the holy food processor and oh my goodness, it is a miracle machine. like I’m telling you, i was sitting there just watching it do its thing in awe. I guess that makes me a bit of a kitchen nerd but I’ve accepted it :)

The other night as I was chillin at home– I went into extreme chef mode. Extreme chef mode can be defined as : uncontrollable cooking for multiple hours in hopes of creating something halfway decent. So that’s what I did. Cooked and baked and did stuff till something clicked and these beautiful energy bites were born!

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Espresso Dusted Cashew Butter & Coconut Oil Bites

  • 8 oz cashew butter (about half the jar)
  • 12 dates
  • 4 oz shredded coconut (to be converted to coconut butter)
  • 1 tsp cinnamon
  • glaze: coconut oil & espresso powder *** optional

 

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*** Take your shredded coconut and place in the food processor—pulse it or put it on high for a few minutes, with enough time it will turn into a clumpy paste consistency that will resemble butter!

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***blend your dates finely in the food processor and combine the cashew butter, dates, coconut butter, and cinnamon together in a bowl. Refrigerate for 15-30 mins till somewhat solid. Create your “glaze” by mixing together the melted coconut oil and espresso grounds. Form your mixture into bite sized balls and dip into the “glaze” before placing on a sheet pan. Refrigerate again for 3o-40 mins.

 

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Eventually, they should look something like this! ***The one in the middle has WAY too much coffee lol don’t follow my examples there. But the other ones were just perfect! tasted just like a creamy truffle!

xoxo

Kelsey

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