Whisk together milk, espresso powder, maple syrup (or stevia) and vanilla in a small bowl.
Add almonds, coconut oil, and espresso mixture to a food processor and blend 30-60 seconds until a loose ball of dough forms.
Taste and adjust flavor and sweetness, if needed (adding a ½ teaspoon more espresso powder, or a drizzle of maple syrup, and blend again to incorporate)
Use a cookie scoop to form balls. Roll smooth with your hands.
Freeze for about 5 minutes to firm up, if desired. Enjoy!
Notes
What I used: Cuisinart Food ProcessorDry roasted almonds from AldiPure Maple Syrup from AldiMegdalia d'Oro Instant Espresso PowderMexican Vanilla ExtractNutiva Organic Virgin Coconut OilTo make these LOW CARB: replace maple syrup with 2 Tbs coconut milk + pinch of pure stevia powder, to taste, or 25 drops Sweet Leaf Vanilla Creme Stevia Drops, to taste. *always taste and adjust to preferred sweetness*To store: Keep tightly wrapped in the refrigerator for 7-10 days, or freezer for 1 month.