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Instructions |
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Put the almond butter, cocoa, and agave in a large bowl and slowly stir to blen until a sticky, stiff dough forms.
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Line the bottom of an 8 inch square pan with parchment or waxed paper.
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Pinch off pieces of the dough and roll into balls about 1 1/4 inches in diameter. Set the balls into the pan so they are not touching.
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Gently press a pecan half into the top of each ball. Cover the pan and chill in the refrigerator for at least 4 hours prior to consuming. These can be eaten out of the freezer for a more crispy crunch. Theh will keep in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.
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| Serving
Suggestions |
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16 pieces
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Originally Submitted
4/11/2010
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