Cocoa Almond Flour Espresso Snowballs

Rich cocoa almond flour, and a bold espresso kick—these gluten-free snowballs are all-natural, cozy, and made with ingredients often chosen for anti-inflammatory lifestyles. Perfect for baking days, espresso lovers, and anyone looking for a mindful sweet treat.

Ingredients

1/2 cup of Greek yogurt

½ cup of powdered allulose or Monk Fruit (or your choice of sweetener)

1 tsp of pure vanilla extract

2 ½ cups of Cocoa Almond flour

1 TBS Espresso powder

¼ cup of powdered sugar of your choice (I like Monk fruit)

Directions

Cream your Greek yogurt, sugar (sweetener), espresso powder, and vanilla

Mix together your Cocoa almond flour

Add your wet ingredients and dry ingredients and mix well

Chill dough for 30 minutes in refrigerator

Roll into balls (about a tablespoon)

Bake at 350 degrees for 14-16 minutes

Remove from oven and let cool for 1-2 minutes

Roll in your powdered sugar (sweetener) while still warm

Enjoy!