Line a baking sheet with parchment paper.
In a medium bowl, whisk together almond butter, maple syrup, and flour.
When the mixture gets thicker, cover the bowl and freeze for 15-20 minutes.
Remove the bowl from the freezer.
Using a spoon, scoop a dollop of mixture and roll between your palms to form a ball.
Dip the almond bombs in a bowl of grated coconut and place it back in the freezer for 15 minutes then serve.
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