Raw Nut Butter Balls
This recipe can be made
- Low phenol by substituting other nuts or seeds for
the almonds, eliminate the chocolate or substitute carob for cocoa.
- Low sugar by reducing the amount of honey
substituting some xylitol or stevia.
I would probably not make it
100% stevia or xylitol - and remember proportions are different.
My suggestion is 50% honey, 50% other sweetener.
- SCD by omitting the cocoa/carob and flax seeds
1 cup raw almonds (or any nuts)
1 cup nut butter (raw almond butter or cashew butter are my favorites, but tahini or any combo will
2 tablespoons raw honey
1 teaspoon vanilla extract (gluten-free)
1 1/2 tablespoons unsweetened cocoa or carob powder
Ground flaxseed (as needed)
In food processor, grind nuts finely.
Add nut butter, vanilla, and honey
Place 1/2 mixture in bowl.
Add cocoa/carob and mix.
Place 1/2 mixture in separate bowl.
Add flaxseeds or ground nuts to dry out texture as needed to match chocolate
Press chocolate half into pan - 1/4 inch thick
Press "plain" half on top of chocolate
Chill 1/2 hour or less - and not over 1 hour as it will dry out.
Spoon into bit-size pieces and roll into balls.
Store in airtight container in refrigerator.
- Feingold Diet/Low Phenol
- GFCF (Gluten-free/casein-free)
- or cane sugar-free
- SCD (Specific Carbohydrate Diet)
Julie Matthews, Healthful Living
Adapted from a variety of different recipes