- 1/2 cup almond butter or allergy friendly sub
- 2 tbsp pure maple syrup or stevia drops to taste
- 2 tbsp coconut oil (or coconut butter or cacao butter)
- 1 banana or omit and double the nut butter
- 1/2 tsp maple extract (not optional)
*If using unsalted nut butter, add an eighth teaspoon of salt.If nut butter is not soft, gently warm it until easy to stir. Blend everything until smooth. A blender or food processor yields smoothest results, but it can technically be done by hand. Spread into a parchment-lined small container, ice cube tray, candy molds, or mini cupcake liners. Refrigerate or freeze until firm, then slice and enjoy. Store leftovers in the fridge or freezer.View Nutrition Facts