Are you a dessert person?  Sweet tooth?

This might sound strange to some people but I, actually, don’t really eat sweets.

I have to give credit for this habit of mine to my father’s mother – my grandma – whom I adore dearly.

I grew up without knowing candies exist in the world!   And by the time I was old enough to go to kindergarten, somehow, it was just not my cup of tea anymore.

Yup, I’m much more of a savory food person than a sweets lover.

Fortune or fate?  I’ll leave that to you.

So what are we doing here?  Did I have a change of heart??

I blame this all on the bad boys –  CACAO powder  – that I discovered lately and fell in love with.

I love it so much that I need to rap about it.

Okay. Are you ready?

“Cacao, cacao, whatcha gonna do when I come for you?

You chuck it on those sweetened candies,

You chuck it on those sugary cookies,

And you chuck it on all the sweets in the world.

 

Why do you have to be so good?

Don’t you know you should be bad?

Born with cacao beans with the love of a natural talent,

Reflections come and reflections go

I know sometimes you wanna be bad.

 

Why are you so good?

 

You’re too good, you’re too much to handle.”

 

My man calls these balls right on fleek.

My friends call them the nut buddies caconut balls. :))

Whatcha gonna call them, my friends?

Print
Coconut Pecan Paleo No Bake Cookies
Course: Dessert, Power Balls :), Snack
Cuisine: Universal
Servings: 15 cookies
Author: ChihYu
Ingredients
  • 2 tbsp unsweetened almond or coconut milk
  • 3 tbsp coconut oil
  • 2 tbsp unsweetened cacao powder
  • ½ cup unsweetened shredded coconut
  • 1 cup pecan and almonds chopped finely
  • cup almond butter no salt & unsweetened
  • ½ tsp vanilla extract
  • 1 ½ tsp good honey or to taste
  • Pinch of sea salt
  • ---------------------------------------------------------------------------------
  • [For toppings] :
  • Unsweetened coconut flakes or shredded coconut
Instructions
  1. Add coconut (or almond) milk, coconut oil, and cacao powder to a medium-sized saucepan and bring to a low boil until the ingredients are melted and combined well.
  2. Add vanilla extract and pinch of salt & set the saucepan aside to cool to room temperature.
  3. Add shredded coconut, ground-pecan, almonds, honey, and almond butter.
  4. Stir + combine until all ingredients are fully incorporated.
  5. Form the batter into small golf ball size (about 1 tbsp) & dip into coconut flakes (or sprinkle).
  6. Enjoy right away or refrigerate in an airtight container for up to a week.

Make these for dinner !

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