Place all of the filling ingredients into the bowl of a food processor except the poppy seeds. Pulse until completely combined. If the mixture is not thick enough to hold together, add coconut flour, one tablespoon at a time, as needed. If the mixture is too crumbly, add water, one tablespoon at a time, until mixture comes together.
Taste and add more lemon juice and/or sweetener as needed. Then, pulse in the poppy seeds until combined.
Form mixture into 24 small balls with your hands and place on the lined baking sheet.
In a small bowl, combine the topping ingredients.
Roll each ball in the topping mixture to very lightly coat.
Place back on the baking sheet and place in the fridge for 15 to 20 minutes, or the freezer for 5 to 10 minutes, or until set.
Store in a sealed container in the refrigerator for up to a week or in the freezer for up to 3 months.
Nutrition info uses unsweetened almond butter and collagen.
Just so you're prepared, these aren't light and fluffy! But rather they are nu butter-based making them thick, dense, and filling. One or two should definitely be enough to get you through 'til your next meal.
Feel free to taste and adjust the lemon juice and sweetener to your personal preferences.
I love to add vanilla protein powder or collagen for an added health boost but feel free to omit it! If you omit it, however, you may need to add additional coconut flakes or maybe even some almond flour so the bites aren't too wet and hold together. Be sure to taste the bites and add additional sweetener as needed if you leave out the protein powder.
For the sweetener, any keto granulated sweetener will work. I prefer to use Monk Fruit or Allulose (or a blend of the two) because they have zero aftertastes. But erythritol-based sweeteners (such as Swerve and Lakanto) will work too!
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