These little energy bites are perfect pop in size, or if you are a more delicate eater, two bites! They are perfect for a quick snack when your running low on fuel, but don’t have a lot of time. I like to use Brazil Nut Butter because it is high in selenium.
1/2 Cup Toasted Pecans
Toast Pecans in a 350 degree oven for 5-7 minutes until just starting to brown. Set aside to cool then finely chop.
1/4 Cup Brazil Nut Butter (or Sunflower, Almond, Peanut, Walnut butter)
1/4 Cup Dried Currants
1 Tablespoon Pure Vanilla Extract
1 1/4 Cup Superfine Blanched Almond Flour
2 Tablespoon Coconut Flour
2 Tablespoons Clear Honey
1/4 Teaspoon Pink Himalayan Salt
1/4 Cup Coconut Oil
2 Teaspoon Cinnamon
1 Teaspoon SCD Legal Pure Vanilla Extract
Place Currants and first tablespoon of Vanilla Extract in a small bowl and macerate for 10 minutes. Meanwhile, add the other ingredients except the toasted pecans to a medium mixing bowl. Blend all the ingredients, then add the soaked currants. Form into 1 1/2 inch balls and roll in the finely chopped, toasted pecans. Freeze on a cookie sheet for 30 minutes, then store in an airtight container in the freezer or refrigerator depending on the firmness you desire.