Delicious chocolate balls with chlorella, an alga that supports the detoxification of heavy metals and provides chlorophyll oxygenating the body. Another way to integrate chlorella into your diet!

Ingredients
Dry ingredients

• 1/3 cup blanched almond flour 
• ½ cup unsweetened cocoa powder
• 2 tsp chlorella
• ½ cup erythritol alcohol sugar icing powder
• 1 cup unsweetened shredded coconut
• 2 Tbsp whole or ground flaxseed
• 1 tsp cinnamon
• ½ tsp sea salt

Liquid ingredients

• ½ cup butter, clarified butter or melted ghee (or coconut oil if vegan)
• ½ cup almond butter
• 2 Tbsp TCM Oil

Topping

• ¼ cup unsweetened shredded coconut

Guidelines

1. Sift the chlorella powder, erythritol and cocoa powder.
2. In a medium bowl, combine all the dry ingredients.
3. 1/3 cup blanched almond flour (European almond powder),½ cup unsweetened cocoa powder,2 tsp chlorella,½ cup erythritol alcohol sugar,1 cup unsweetened grated coconut,2 Tbsp flax seeds,1 tsp cinnamon,½ tsp sea salt
4. In another bowl, combine the liquid ingredients. Add to the dry ingredients and stir again.
5. ½ cup butter, clarified butter or ghee,½ cup almond butter,2 Tbsp TCM oil
6. To garnish the balls, add the grated coconut to a small bowl.
7. Then, take the mixture with a small cookie or ice cream spoon and press the mixture into the spoon with your thumb to compact it. Place each ball in the shredded coconut and move to coat the ball with some coconut.
8. ¼ cup unsweetened shredded coconut
9. Refrigerate for up to one week or freeze for up to one month.

Portions: 24

Net cars: 2g

Protein: 3,57g

Fat: 13,67g