Ariella WellsAriella6

these are sooo good!




½ cup raw almond or cashew butter

¼ cup pure maple syrup, agave nectar or raw honey

½ tsp vanilla extract

dash salt

½ cup ground almonds


Place the almond butter, maple syrup, vanilla and salt in a
food processor fitted with the S blade and process until smooth.  Transfer to a small bowl and freeze for 30
minutes.  Form into 1 inch balls and
flatten slightly.  Roll each cookie in
the ground almonds.  Freeze for at least
2 hours before serving.  Stored in a
sealed container in the freezer.  Not
peanut butter cookies will keep for up to one month.