I’m in my last week of Whole30 (good thing I’m so close to the end because our break room was FILLED with donuts, bread, and muffins yesterday – the smells…glorious. Torturous. I mean, donuts are my most favorite food everrrrrrrrr.)…and, I found my most favorite Whole30 recipe to date. It’s carb-y. More fruity, I guess. It’s wonderful.
I was going to bring this recipe into work (in lieu of donuts), but our birthday girl doesn’t like coconut. HOW could someone not love coconut?! I just can’t comprehend. I’m obsessed with the stuff – always have been.
But in all seriousness, if you’re not so hot for coconut…this one probably isn’t for you. I thought to myself, “OH EM GEE, THIS IS AMAZING! Mark must try this!” A second after he took a bite, “Whoa, tooooo coconutty.” His loss. Coconut lovers, rejoice!
Not only is it beyond tasty, it’s also incredibly easy to make. Four ingredients, pulsed together and topped with a bit of almond butter. Easy as that. Sometimes though, recipes are not always greater than the sum of their parts…not the case here. This could easily double as dessert.
Plus, I also learned a little trick about thick nut butters. Add a little water, microwave, and stir well – a little bit really does go a long way (and I’m not just saying that). The little bit of warmth makes this perfect comfort food, too! Mmmm!
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