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.

Ingredients:

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.