Guidelines

• 
  Sift the chlorella powder, erythritol and cocoa powder.
  
• 
  In a medium bowl, mix all the dry ingredients.
  1⅔ cup blanched almond flour (almond powder in Europe), ½ cup unsweetened cocoa powder, 2 tbsp. chlorella, ½ cup erythritol alcohol sugar, 1 cup unsweetened grated coconut, 2 tbsp. tbsp flax seeds, 1 tbsp. cinnamon, ½ tsp. tsp sea salt
  
• 
  In another bowl, mix the liquid ingredients. Add to dry ingredients and mix again.
  ½ cup butter, clarified butter or ghee, ½ cup almond butter, 2 tbsp. tbsp MCT oil
  
• 
  To garnish the balls, add the grated coconut to a small bowl.
  
  Next, scoop some of the mixture using a small cookie or ice cream scoop and press the mixture into the spoon with your thumb to compact it. Place each ball in the shredded coconut and move it to coat the ball with some of the coconut.
  ¼ cup unsweetened shredded coconut
  
• 
  Store in the refrigerator for up to a week or in the freezer for up to a month.