2Eating Evolved Mint Cream Coconut Butter Cupsroom temperature or slightly melted (sub York peppermint patties)
2/3cuppeanut butteror almond, soy, sunflower, etc.
Preheat your oven to 350° F. Line a small rimmed baking sheet with foil and spread the hazelnuts evenly on the foil. While the oven is preheating, soak the dates in water to get them soft.
Toast the hazelnuts in the oven for 10 minutes. Allow the nuts to cool and rub off the skin from hazelnuts. This step can be done beforehand to save time! Once the nuts are cooled, roughly chop them in the food process and set aside (You will use the nuts to coat the bites at the end)
In a food processor, pulse the dates until almost paste like. Then add in the coconut butter cups, nut butter, cacao powder, water, peppermint extract, and salt until well combined.
Roll the mixture into the size ball you prefer, and roll in the chopped hazelnuts to coat. Will make ~15 energy bites. Store in freezer for up to 2 weeks!
Use code "krolltmt" at checkout on the Eating Evolved website for a surprise FREE chocolate bar.