Look I’m in love with @sietefoods mini bunuelos and I don’t care who knows it ! they are cinnamon-y toast crunch heaven. I love them plain don’t get me wrong- but I knew they’d be the perfect coating to this. And it didn’t disappoint! So if y’all are lucky enough to find these somewhere- I highly recommend trying this out. Otherwise you can totally leave them off and their still very good! Tag me on instagram @Thedailykale if ya make it !
Mint Chocolate Fudge Crunch Balls
Recipe by The Daily Kale
1 cup almond flour
1 scoop collagen ( @vitalproteins)
5 tbsp. almond butter
5 tbsp. cacao powder (@navitasorganics)
3 tbsp. maple syrup or sugar free
1-2 tbsp. coconut milk can*
1.5 tsp peppermint extract
1 tbsp. golden monkfruit (or coconut sugar)
Pinch of cinnamon
Pinch of salt
1/4 cup @sietefoods mini bunuelos (crushed)
Stir all dry ingredients together in a bowl until any and all clumps are out. Set aside.
Boil a pot of hot water.
Add wet ingredients into the bowl with the dry mixture.
*Start with 1 tbsp. coconut milk. Add in the other tbsp if your mixture is not fudge-y enough. Turn off heat for the boiling water. Place bowl on top of the pot and stir until it becomes a paste. Similar to a less wet brownie batter.
Take 1 tbsp. at a time and with your hands shape them into balls. Roll the balls around in the crushed mini bunuelos. Set in freezer for 15 minutes. Then enjoy!
*Store them in an air tight container in the fridge.