my chocolate nut balls (healthy nuff for breakfast!)

Posted on October 18th, 2011

Over the weekend, my partner in “Sunday mornings on the deck eating eggs + reading the papers” crime Lizzie and I made nutballs. This is them…

Three things you need to know:

1. These balls of goodness are so healthy and anti-oxidising that you can eat them for breakfast. And just to test the theory, I did so this morning.

2. They are not addictive and you won’t eat the whole lot in one sitting. How so?

They contain ZERO sugar

They are rich in good fats that fill you up pleasantly and fast. Seriously, no desperate hankerings afterwards.

3. Lizzie and I are the two most impatient women on the planet: we whizzed these together in three minutes, including the taking of pretty pictures.

The recipe is derived from a nutball recipe Nora Gedagaudas sent to me. We kind of modified it, throwing in stuff we liked. You seriously don’t have to worry about exact quantities. You can’t stuff this recipe up! And don’t be afraid of the butter and coconut oil. It’s goooooood for you!

my sugarfree nutballs

  • half a  jar of almond spread
  • 250g or so of organic nuts. We used almonds, brazil nuts and walnuts for their hormonally healthful properties. We tried using a stab-mixer, but it turned them into a powder, so promptly switched to a large food processor).
  • 1/2 cup of raw cacoa powder (to taste)
  • 2 big handfuls of shredded coconut
  • 1/2 a stick of organic salted unadulterated butter. Or use the whole packet (200-250g) if you don’t have coconut oil.
  • 4-5 heaped tbls of coconut butter (coconut oil)
One or more of these flavours:
  • vanilla powder (or use vanilla essence)
  • licorice root tea (gives it a very distinct sweet kick)
  • stevia (Natvia granules) -  2-3 teaspoons
  • cinnamon
  • Nora suggests some bee pollan
  • Nora also suggests organic cacao nibs  – adds chocolaty flavor without adding sugar.  Also, cacao nibs have roughly twice the antioxidant content of green tea.

One or more of these, to adjust the consistency, if you need to or want to and have them in the fridge anyway:

  • almond meal
  • LSA
  • protein powder – we used one called 180 Natural Protein Superfood which contains organic whey, flaxseeds, coconut and psyllium husks…about 1/2-1 cup
  • a small handful of chia seeds
  • maca powder
  • acai powder

Blend the above in a bowl, using a metal spoon to “splodge” the coconut oil and butter through the dry stuff. Don’t be precise – chuck in what feels right. You can’t go wrong. It will go quite “wet” – this is because the coconut butter turns to oil. Add some extra dry “filler” stuff to adjust the consistency. The chia seeds will do this super well.  Grab little handfuls and form into “balls” and plop (seriously, this is probably the wrong word given what they look like) on wax paper on a metal tray.  Stick in the fridge for an hour, or if you’re impatient like us, in the freezer for 20 minutes.

Lizzie The Lizard in the field beyond the breakfast balcony

Some observations from Lizzie and I:

They really don’t need any sweetener. We chucked in licorice root and some stevia and regretted it a little. Vanilla and/or cinnamon does the job better.

We also tossed in some maca. We’re glad we did.

As Lizzie says, this is “real food” eating. No fuss. Basic ingredients. No sugar. Good, nutritious, female-loving fat.

PS Lizzie and her sister run Spell Designs. She’s wearing their gear above. You can buy online here and follow her blog here.

PPS For more sugar-free sweet treats, check out my I Quit Sugar Ebook. You can buy it here.

PPS Feel free to contribute your own recipe amendments below!

 

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  • KH

    Sarah – what is half a stick …. I want to make these but have no idea about this measurement!

    [Reply]

    Sarah Wilson

    Sarah WilsonSarah Wilson Reply:

    half a packet

    [Reply]

    fiona Reply:

    125 g butter, not to be confused with the US size as they seem, until now, to be the only ones to use the term ‘stick of butter’ which is in different quantity to aussie standard of 250g or 500g.

    [Reply]

  • Claire

    Half a stick. Whats up with the american dude?
    Bought your e-book, love it, the ideas are simmering away and I have made some big changes already.

    [Reply]

    Sarah Wilson

    Sarah WilsonSarah Wilson Reply:

    like on that Sesame St skit: “a quart a milk, a stick a butter…”…I’ve got brain freeze …what do we call it here?

    [Reply]

    Rebecca Reply:

    Perhaps we could have it in grams – even a ‘guesstimate’??
    There are many ‘packets’ of differing sizes……

    [Reply]

    Sian Reply:

    Oh my god Sarah when you said a stick of butter I immediately thought of that sesame street skit!

    http://www.youtube.com/watch?v=MNghp9tPXjo

    [Reply]

    Sarah Wilson

    Sarah WilsonSarah Wilson Reply:

    OK – 100g!

    [Reply]

  • Gina

    Half a stick of butter is equal to a quarter of a cup (1/4).

    [Reply]

  • http://angieathome.blogspot.com/ Angela

    When you say half a packet – do you mean a 250 gram packet? The organic butter I get is usually 250g.

    The recipe sounds fabulous and I can’t wait to try it – it’s full of some of my favourite things – I love maca powder(great for hormone regulation and fertility) and Chia seeds. I also love cocoa nibs – and my children do too.

    Thanks Sarah – I love your blog!

    [Reply]

    Sarah Wilson

    Sarah WilsonSarah Wilson Reply:

    seriously, all the above are guestimates…we literally threw in what felt right. Use the whol packet if you like

    [Reply]

  • http://econest.blogspot.com Maria Hannaford

    Sounds delish Sarah, will certainly be testing these out. I’ve been sugar free for 2 months thanks to you! I’ll be writing about it on my blog Econest some time soon. There’s actually a huge environmental reason to cut our sugar consumption as well as for our own health. I’ll be sure to plug your ebook. Cheers!

    [Reply]

  • Rebecca

    Ok, dumb question time…What is Maca??

    [Reply]

    Heather Reply:

    It comes from the Peruvian root vegetable – Maca. It’s an off-white coloured powder, the one I buy comes in an orange and black container. You should be able to find it at health food shops :-) It has a unique flavour that I like, and it is meant to counterbalance the caffeine-y effects of cacao so good to eat them hand in hand.

    [Reply]

    Rebecca Reply:

    Thanks Heather. What does it taste like? And also, as I am sure there is a reason why people are eating it, what are its properties/uses etc?

    [Reply]

    Mia Reply:

    It is amazing for hormonal balance and full of nutrients, vitamins, amino acids, etc. But it tastes like ass, so you really need to have it with something. I used to have it in yoghurt and it took a lot of gumption just to get it down. I reckon in something sweet like chocolate balls you wouldnt notice it!

    Heather Reply:

    Naw I actually like the flavour! But Mia is right, is you wouldn’t notice it in a recipe like this. I had some in my chia pudding for breakfast and couldn’t taste it. It’s hard to describe what it tastes like, you will just have to try it :-)

    Mia Reply:

    Ha ha you like it? I dont want to take away from its awesome health properties, but yeah, I’m not a fan of the flavor! It’s kind of sweet, and a bit nutty, with a really weird aftertaste. Maybe I’m just picky. :)

    Sarah Wilson

    Sarah WilsonSarah Wilson Reply:

    I love the taste…earthy and dense.

    [Reply]

  • http://adamcordner.com Adam Cordner

    Is anyone else thinking of Chef’s song from Southpark? Or am I just an immature little boy?

    [Reply]

    Mia Reply:

    Yes!!! I’ve been singing it in my head since I read the title.

    [Reply]

    Adam Cordner Reply:

    I found this!!!

    http://www.youtube.com/watch?v=tM9rnqdAx00

    He says stick of butter too.

    (sorry if this offends or makes you wee a little bit)

    [Reply]

    AJ Reply:

    Chocolate salty balls? Hahahahhah!!

    [Reply]

  • Miss Jodi

    Yes!!! Me too. That’s gold
    :D

    [Reply]

  • http://wtmu.blogspot.com Patti

    Does coconut contain sugar?

    [Reply]

    Vegan Reply:

    I’ve been told that if you have fructose malabsorbtion not to eat any coconut, which made me think that surely there is fructose in it? So I too am curious if coconut should be eaten on a no-sugar diet?

    [Reply]

    Jasmin Reply:

    In Sarah’s ebook she has stated that coconut contains no fructose so hope that helps :)

    [Reply]

    Sarah Wilson

    Sarah WilsonSarah Wilson Reply:

    THere is the smallest, smallest amount. less than a gram/100g

    [Reply]

  • Mia

    These sound awesome. I am totally in love with your “throw shit in a bowl and see what happens” style units of measurement. I love throwing stuff together without measuring and seeing what transpires. It just feels good. I call it Greek-style cooking, cos when you see older Greek women cook they never measure anything, they just seem to make it flow organically and it always comes out perfect.

    [Reply]

    Miss Jodi Reply:

    Me too. That’s how I roll :D

    [Reply]

  • Belinda

    Thanks for the recipe, just made some and they’re super tasty. I substituted coconut cream for butter, and it worked a treat!

    [Reply]

  • Jasmin

    YUMMMM!!! I have most of these ingredients so am off to make them, I have made something similar in the past and my kids inhaled them, love what’s in these though!
    I’m in week 3 of IQS, headaches are starting to creep on but apart from that feeling really good and skin is clearer and brighter, whoo!
    Thanks again x

    [Reply]

  • Jess

    You can also try this…

    Around 1 cup Millet puffs
    1/3 Cup tahini
    1/3 Cup rice syrup
    1 cup food processed mixed nuts
    A little cocoa
    Then roll in shredded coconut to finish

    I have these at work for when I need to get thought to dinner time.

    [Reply]

  • http://kimonoreincarnate.blogspot.com Melanie

    These sound delicious! We make a similar biscuit from a Paleo book, but I love the idea of adding vanilla or cinnamon!

    [Reply]

  • http://www.higherenergyliving.com Christian Baker

    You are awesome… That is all

    [Reply]

  • mel

    so good sarah, i think people don’t realise you REALLY don’t need measurements until you have a go at them. They almost make themselves. experiment peeps. I put finely chopped fresh mint in mine.

    [Reply]

  • mel

    P.S. cocoa butter, any good for paleo? Perhaps it could be used for a rich buttery chocolate flavour along with the cocoa powder.

    [Reply]

  • http://www.inspacesbetween.com Rach

    My favourite way to cook/ make anything edible — throw a bunch of stuff in a bowl and play with it until it looks right. The rebel in me HAS to do this when I’m following any recipe… I’m like “2 teaspoons of chilli powder? I’ll do 4 then!” Can’t wait to try these, thanks for sharing Sarah. PS: Love Spell’s jewellery, beautiful stuff. x

    [Reply]

  • Jojo

    We make something like these regularly. Ours aren’t sugar free though, we use dates.
    For flavour, we use Herbies sweet spice mix and a pinch of chilli powder. Chilli and caoco, yum yum yum.!

    [Reply]

    Sarah Wilson

    Sarah WilsonSarah Wilson Reply:

    oooh, chilli. yes!

    [Reply]

  • Kristy

    Hi Sarah

    would love to see a post on your ‘living out of a suitcase’, what would you suggest are the minimum required basics?

    I like your style.

    K

    [Reply]

  • Katy @ http://katyrunner.blogspot.com/

    oh wow, yum!

    and I love your pretty crockery and utensils – in – a – teapot! Gorgeous!

    very sweet :)

    [Reply]

  • Dani

    Hey Sarah & regular commenters,

    I just saw this quote (from Young Adult fiction author Francesca Lia Block of all people!) and it resonated and reminded me of the post about fertility a few weeks ago:

    “Just like any woman,…we weave our stories out of our bodies. Some of us through our children, or our art; some do it just by living. It’s all the same.”

    x

    [Reply]

    Rosie Reply:

    That’s a lovely quote Dani

    [Reply]

  • http://www.yourwishisgranted.com.au Jessica Jantzen

    I made these yummy Balls yesterday afternoon… I marched down to my local health food store at “The Pines Elanora” and bought a few ingredients I did not have, and then posted it to my Facebook Page where I am trying to do the right thing and eat healthy and cut out sugar! I would love yours or anyones elses encouragement if you would like to ‘Like” my page, its called: Bigness to Fitness with Jess Jantzen…

    I have you as my HOME page now and have downloaded your new book!!! The only thing I am lacking is people around me to encourage or help me through this :-(

    But I will try!

    Have a wonderful beautiful day Sarah! Luv Jess (Tugun Qld) xx

    [Reply]

  • http://hisforhayley.wordpress.com hayley

    I have been making a similar thing as an afternoon tea style slice!
    Coconut and almond meal in equal measures, a bit of organic cacoa powder, enough coconut oil and butter (also in equal measures) to make the dry stuff into a squishy mess, a bit of agave syrup if I’m feeling cheeky, and a little bit of peppermint essence.
    I press it into a tin lined with baking paper (just to get the shape), then immediately pull it out, smooth it down and cut it into fingers. It goes in the fridge while I melt some good quality organic dark chocolate, which I then spread on the fingers. Back into the fridge until the chocolate sets, then nom nom nom. Peppermint slice, sans nasties, and easily adapted to be sugar free. Happy days!

    [Reply]

    Sharona Reply:

    Watch that Agave syrup – full of sugar!!!!!

    [Reply]

  • Belle

    Hi Sarah,

    I bought the ebook and found it helpful. thanks. I hope you don’t mind me asking, but have you had any objective measure of any effects of the extra fat you’ve added into your diet? Such as whether your cholesterol is higher than pre sugar free. It seems logical in theory but I am wondering whether you’ve measured it to test it in practice.

    I also love this recipe! thanks again!

    [Reply]

  • http://eliz.decarli@gmail.com Elizabeth

    I make a simplified version – ready to eat in 5 min

    2 tablespoons of coconut oil (love spiral as it has a great not fatty taste) melted to liquid state
    A few tablespoons of organic sugar free cocoa – if you love dark choc just add more
    Handful of macadamia nuts or nut/seed/goji berry
    1 small spoon of organic coconut sugar- if you have a sweet tooth

    Blend all together it in a small food processor – if it’s too wet just add more nuts
    Turn out mixture or spoon out in small clumps on wax proof paper or gladwrap
    Bingo- sets fast and ready to eat
    Yum – fills you up – and guilt free

    Bingo!

    [Reply]

  • Tiff

    Just made them. Delish! Though mine were more like ‘flats’ than ‘balls’. Really embraced the freestyle quantities :/

    [Reply]

  • Amy

    Oh my goodness gracious me – thank you Sarah thank you! As soon as I saw this recipe this morning I rushed out to buy the extra ingredients – this is my idea of crunchy, nutty, chocolatey heaven! Just made them and have put them in the fridge to set – must say I don’t think I’ll be able to make them often – I had a great deal of difficulty with moderation when it comes to fingers in the bowl!

    It is such a pleasure to follow your blog Sarah and to find such beautiful, tasty healthy recipes. I have CFS and have been put on a strict ‘diet’ (tho it’s not really a diet, more a healthy eating plan for life I guess). Its essentially about getting ‘Back to Basics’, eating food as nature intended it. No sugar, caffeine, gluten, alcohol, anything processed. Totally organic, lots of protein and good fats (was an interesting step having to ensure I ate LOTS of butter given I have never previously had butter in my fridge – now I can’t get enough of it!). So following your blog gives me loads of inspiration and encouragement. Please keep these great, healthy, sugar free recipes coming!

    Let that fridge be cool and my nutty choc balls be firming up a treat!

    [Reply]

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  • Liz

    Seriously yummy, I just made a modified version based on what was in my cupboard. Loving your ebook and sugar free tips. Apart from a few “testings” ahem… I’ve been loving the sugar free life ever since your book came out. Would love some more dairy free ways to fight sugar cravings too. I love dairy but it doesn’t love me back.
    Keep up the good work.

    [Reply]

  • http://www.thumbsout.com.au Sally

    I made these. They are soooo fabulous! You are so right, I didn’t feel the need to eat the whole lot. Three or 4 are enough. So happy.

    [Reply]

  • jane S

    Gosh… anyone else want to ask how much butter to use???
    urgh.

    I made these, they are Yum… can I say maybe too much chocolate taste? ha! I may just be the only girl to say that!

    Thanks Sarah

    [Reply]

  • Casey

    We can’t have nuts so I just used soaked sunflower seeds. Whizzed them up in the food processor, put in all the other ingredients and then processed til combined. Yum! Also, I store mine in the freezer. I’ve also made it as a slice-super quick to make.

    [Reply]

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  • Deanne

    haven’t been able to find coconut oil in the shops or have i got my head in the sand?

    [Reply]

    JuIlie Reply:

    Hi Deanne, I get mine from health food stores, such as Mrs Flannery in Qld Good luck!

    [Reply]

  • Mel

    So I seem to be the only person who thinks this but… I found them quite bitter! I’ve only been off sugar for 3 weeks… Maybe my tastebuds haven’t changed enough yet? I didn’t add any stevia cause I think I read I shouldn’t use it until I’m well and truly un-addicted?! Maybe I’ll try them again in a few weeks? What does everyone think?

    [Reply]

    Jane Reply:

    hi I did put the stevia in and that made the difference, it is also early days for me this was the first time i used stevia the amount is minimal so its up to you, the other thing I thought about trying was goji berries

    [Reply]

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  • Oldjayhawk

    Is almond spread the same as almond butter

    [Reply]

    Sarah Wilson

    Sarah WilsonSarah Wilson Reply:

    yep!

    [Reply]

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  • http://www.foodmoodandattitude.com Suzanne Robertson

    These balls are delicious! I’ve made them about every weekend for the past month as they are devoured quickly by all! It is such a versatile recipe. Thanks for posting this recipe, Sarah!

    [Reply]

  • Gabrielle

    They sound divine! – and I’m a recent convert to raw cacao, so I’m seriously tempted.

    Yet I’ve also just read some stuff about Maca being goitrogenic, as it’s from a cruciferous veggie… is that right?

    I know you’ve written before about being a fellow thyroidy type, Sarah, so do you have any concerns about Maca in that way? That it might lower thyroid function?

    Sorry to get all nerdy on the details like this, but I’m just starting to wrap my head around a whole new level of this thyroid business & hoping to understand…

    [Reply]

  • Kate

    Hi Sarah, have you made these sans butter before, just using coconut oil for liquid?

    [Reply]

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  • kim

    I am going to try these with some organic protien powder and cocoa nibs! Yum!!

    [Reply]

  • http://Www.red-group.com.au Jane

    The nut balls are in the fridge WOW two tips, if you don’t want to use (wash up in my case) the food processor put the nuts in a plastic bag and break them up with a rolling pin. tip two to decide what nuts get out every open bag of nuts in the pantry and do a quick declutter I found nine bags ! Got back to four

    [Reply]

  • Sharon in Philly

    Judt. Made these tonight, how long do you think they last in the fridge?

    [Reply]

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  • http://www.srainesbeautystudio.com.au/ lancy bin

    Nice blog to see.
    waxing elanora

    [Reply]

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  • renata

    Hi guys – any suggetions for substituting the butter. I can’t do dairy.
    thank you!

    [Reply]

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  • Ange

    Just made these. I can confirm they are officially yum.

    [Reply]

    Sara Reply:

    I barely used any butter. Why not straight coconut oil? I think that would work fine. I used tahini and this seemed to stick it all together well.

    [Reply]

  • Sara

    Even my sugar-mad husband loved these. Thanks! I made a few substitutions and additions simply because of what I had in the cupboard and I didn’t want to wait

    subbed tahini for almond butter
    added a couple tbls sesame seeds
    added more chia seeds (3 tbls all up probably)
    added a few tbls psyillium husks
    Only used around 50g of butter – all I had left
    Only used a few tbls of cocobut oil – ditto the butter

    Didn’t measure a thing – this really was about going by feel.

    [Reply]

    Sara Reply:

    Oops, I meant cocoNUT oil! The cocoBUTT is what I’m trying to get rid of.

    [Reply]

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  • http://type1momma.com kate @type1momma

    I did something similar – rolled in coconut flakes on the outside – gluten/sugar/grain free: http://type1momma.com/coconut-almond-chocolate-no-bake-snow-balls/

    I used almonds for the nuts and some banana to help hold it all together and give a touch of sweetness.. YUM!

    [Reply]

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  • FJ

    Oh my goodness yum! Thankyou Sarah! I’ve been sugar free for health issues several times in the last 15yrs and still struggle to maintain it as a lifestyle. Thanks for inspiring me to get ‘back on the wagon’!

    [Reply]

  • Cerae

    Wowza! These are awesome! I think you should call them amazeballs! :)

    [Reply]

  • Georgia

    just made these – look delicious – am waiting for the balls to set!! had to add stevia as i added WAY too much cacao and they tasted a bit strong for my liking!! cant wait to try one!

    [Reply]

    Georgia Reply:

    p.s. i am into W4 and the withdrawals combined with a bug have not been pretty – hence why i made these… literally CHUCKED everything in – dont have a blender so put nuts in a bag and stomped on them!! haha!! worked a treat! nice and chunky!

    [Reply]

  • http://www.lovenaturalsoapco.co.uk Kim

    just made these, in the freezer now, taste gorgeous, thank you.

    [Reply]

  • Emma

    What brand almond spread is best?

    [Reply]

  • Mnm

    I made these today but didn’t have any nuts or shredded coconut so I used rolled oats instead! Oat balls!I followed the recipe and then added stevia, vanilla pea protein powder and some LSA. They turned out delicious! I will def be making these with some nuts and coconut next!

    [Reply]

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  • Haleigh

    I just made these this morning! I added about a teaspoon of vanilla extract and some cinnamon. Delicious, filling and very easy to make with whatever is in the cupboard.

    [Reply]

  • mcleang

    How much (grams) is half a jar of almond spread(butter)?

    [Reply]

    Naja Reply:

    Hi, just chuck in a few spoons & see how you go :) I use peanut butter & coconut butter/oil & I leave out the dairy butter altogether.
    You can always add some more if needed at the end.

    [Reply]

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  • http://www.Facebook.com/imwiththeband.clothing Naja

    I’ve been making these (or something inspired by this recepie!) over the past few days. Just wanted to add to the thread :)
    I have a small food processor, so have been making small batches of 10 balls as that’s all that fits in the processor & I can’t be bothered to mix it in a big bowl.
    I tried using a little butter first off, but later batches only using peanut butter & a little coconut butter/oil is good without all that butter.

    I’ve been chucking in: dried fruit – dates, apricots, pitted prunes,
    Peanut butter, coconut butter/oil, oats, cocoa powder, flaxseed/linseed, poppy seeds, nuts (whatever I had in the cupboard, in this case walnuts & cashews), cinnamon powder, vanilla essence. I think that’s it… Then press into balls & roll in dessicated coconut & pop container in the fridge & they set to be firmer.

    I’ve been eating a few for breakfast each day & snacking on them instead of say a biscuit with coffee etc.

    Each time I go to the supermarket I buy a different thing to add to them. Don’t worry about exact amounts. Just chuck stuff in & mix, then if not wet enough, just add a bit extra coconut oil or whatever.

    [Reply]

  • Kerry

    I’ve just found this site and love it! I am dairy free, what can I replace the butter with? Should I use for coconut oil or nuttelex (dairy free margarine)?

    [Reply]

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  • Meg.b

    Just made these using cacao butter-worked a treat!

    [Reply]

  • Emma Price

    Hi Sarah I was wondering hoe much nutbutter spread you use. You have mentioned half a jar but not the size of the jar. Thank you very much.

    [Reply]

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