Nut Butter Balls

My Grandma used to make the best peanut butter balls during the holidays, and I made them every year until now. My Nut Butter Balls have a blend of cashew butter and sun butter to get the taste of peanut butter, coconut flour to get the right texture and honey to sweeten. You can make them dairy-free by using refined coconut oil instead of clarified butter.

Primal Recipe Tester Nut Butter Balls

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Nut Butter Balls
Primal Recipe Tester Nut Butter Balls
Prep Time 20 minutes
Passive Time 70 minutes
Servings
24 balls
Ingredients
  • 1 c Enjoy Life Chocolate Chips Buy it
  • 3/4 c cashew butter Buy it
  • 1/2 c coconut flour Buy it
  • 1/4 c clarified butter, softened
  • 1/4 c raw honey
  • 1/4 c sun butter Buy it
  • 1 tbsp palm shortening Buy it
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
Prep Time 20 minutes
Passive Time 70 minutes
Servings
24 balls
Ingredients
  • 1 c Enjoy Life Chocolate Chips Buy it
  • 3/4 c cashew butter Buy it
  • 1/2 c coconut flour Buy it
  • 1/4 c clarified butter, softened
  • 1/4 c raw honey
  • 1/4 c sun butter Buy it
  • 1 tbsp palm shortening Buy it
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
Primal Recipe Tester Nut Butter Balls
Instructions
  1. Add all of the ingredients except chocolate chips and palm shortening in a medium bowl and mix well to combine.
  2. If mixture is to wet, place bowl in the refrigerator for 10 minutes. Roll into 1 inch balls, place on a baking sheet lined with parchment paper and refrigerate for 30 minutes.
  3. Melt the chocolate and palm shortening in a double boiler over medium heat.
  4. Use a toothpick to dip the nut butter balls into the chocolate, coating all side. Place back on the baking sheet and use the toothpick to cover up the hole.
  5. Refrigerate for 30 minutes then enjoy!
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