Description

super easy and delicious No Bake Coconut Margarita Bites {Vegan, Paleo friendly}

agave vs honey please note that if you use agave, it is thinner. Which means you might not need as much. Honey is thicker and sometimes you will need more. Start with 1/4c to 1/3 cup and adjust after you mix the batter.

Ingredients

Scale

1 cup almond flour
1 cup and 1 tbsp coconut flour (sifted rolls best)
1 cup unsweetened shredded coconut
1/2 cup creamy almond butter or cashew butter (no stir is easiest)
1/3 cup agave nectar or honey/maple syrup if paleo.
2 tsp lime juice
2 tbsp tequila (*see notes for non alcoholic version*)
lime zest (as much or little as you want)
1/4 tsp sea salt
1/4 tsp lemon extract (to enhance citrus flavor)
Lime salt (*optional* for coating)
optional triple sec (1 -2 tsp)
extra coconut for rolling.
vanilla protein powder or coconut flour to coat if desired

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Instructions

Place your almond meal, coconut flour, and coconut in a large bowl. Mix together.
Next Add in your nut butter, lime, zest, tequila, and remaining ingredients. .
Stir ingredients all together.
Add in your agave/honey mix again, I usually use my hands.
Roll into 1-1.5 inch balls and place on cookie tray or plastic ware with parchment paper underneath.
Before you place in the freezer, you have the option to dip each one in a tiny bit of margarita salt, additional lime zest, and coconut.
Let them freeze for 20-30 minutes then transfer into a Ziploc bag.
Dust with additional vanilla protein or sifted coconut flour if you want more cakey texture.
keep in fridge or freezer for up to 6 weeks.

Notes

Non alcoholic Version Use coconut extract or rum extract (1 tsp) instead of tequila. Both give it a tropical drink taste!

Omit all together if you just want lime and coconut. Still great!

Prep Time: 10 min