Dr. Paul’s Paleo Almond Buck Eyes

This incredible recipe was first created by and served to me on Thanksgiving by the lovely Kristen Wilson of Santa Barbara. I’ve changed the recipe (from butter to coconut oil, added shredded coconut and the cacao nibs). I love treats as much as the next person, but I’ve now disciplined myself to eating only healthy treats. This is my new favorite – satisfying, rich, and high in protein, fat and calories. It’s worth the effort to make them, for sure.    –  Dr. Paul

1 jar raw almond butter (available at Trader Joe’s)
1-1/4 cups almond flour (approx. 1/2 bag of TJ’s almond meal)
1 cup organic shredded coconut
1/4 cup raw cacao nibs
1 cup organic virgin coconut oil, melted
1/8 cup pure maple syrup or raw honey (optional)
2 teaspoons vanilla
Quality dark chocolate [I use three packages of Lindt 85% available at WalMart, Walgreens, etc.]

• • Melt coconut oil; then add maple syrup or honey, and vanilla
  • In large mixing ball, combine raw almond butter, almond meal, cacao nibs, coconut and liquid coconut oil with sweetener and vanilla (all ingredients except chocolate)
  • After mixing, pour into silicone ice cube trays (meaning they’re flexible to ‘pop’ out pieces once frozen. Or, place bowl in freezer or refrigerator for 1+ hours to allow mixture to harden.
  • Pop out dome-shaped stage-1 buck eyes (if using the ice cube tray method); or, using a spoon or melon baller and hand ‘shaping’, scoop to make small (1″) balls and place on wax paper on a cookie sheet
  • Place cookie sheet with balls back into freezer (can be made ahead and stored)
  • Melt chocolate over double boiler (keep flame on low – be careful to not let the water boil)
  • Using tongs, dip each almond ball into melted chocolate and put back on waxed cookie sheet
  • When finished, put cookie sheet with balls back into fridge/freezer to harden.
  • Transfer to plastic ware and keep refrigerated (they go great with fresh berries)