When I was in kindergarten, my parents used to tease me about my fascination with eyeballs. Eyeballs of all sizes appeared in my doodles (sometimes looking a little bloodshot), and I even had a few toy balls with an eyeball printed on them. Oddly enough, I don't remember drawing eyes in pairs, you know, 'cause that would be too normal. Usually, it was just an eyeball here, an eyeball there...
I'm no longer obsessed with eyeballs (can you imagine?), but I'm still down to get silly, so I decided to make these almond butter and coconut "eyeballs" for a Halloween social at work. They're actually quite nutritious, hence "energy bites." Almond butter is a great source of essential fatty acids and plant protein. Ditto coconut, tahini, and flax, all of which are featured in this recipe. The unrefined liquid sweetener option provides a source of simple, digestible sugar--and if you're using coconut nectar like me, you're also getting a boost of amino acids. Woohoo!
Enjoy these little haunted eyeball delights by yourself--or share them with your coworkers if you must ;)
YIELDS
28
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup almond butter
- 1/4 cup tahini
- 1/2 cup (divided) shredded coconut
- 1 tablespoon ground flaxseed
- 1 teaspoon cinnamon
- pinch of nutmeg
- pinch of salt
- 4 tablespoons liquid sweetener of choice (I used coconut nectar)
- 28 semi-sweet chocolate chips (I used Lily's brand; they're vegan and sweetened with stevia)
- 1/4 cup canned coconut cream (chilled)
Directions
1. Combine almond butter, tahini, flaxseed, 1/4 cup shredded coconut, cinnamon, nutmeg, salt, and liquid sweetener in a larger bowl. Using a potato masher (or your hands if you're feeling adventurous), thoroughly combine the ingredients.
2. Roll the mixture into 1-inch balls and place on parchment paper until you've created balls with all of the "dough."
3. In the same bowl, add 1/4 cup shredded coconut. Roll each ball in the shredded coconut, and return them to the parchment paper.
4. Open your can of chilled coconut cream (do not shake). Place a small dollop of coconut cream (skimming from the top of the can) onto the top of each ball. (These dollops will be the "whites" of the eyes!)
5. Press a chocolate chip pointed-side down into each dollop of coconut cream. (These are the pupils!)
6. Store covered in the refrigerator until you're ready to serve. Enjoy!
Related: Gluten-Free Mocha Brownies
Hormone-Balancing Energy Bites
Vegan Chocolate Cheesecake Icecream Cake
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Photos: Mary Hood Luttrell
