Chocolate Almond Butter Bites

These healthy Chocolate Almond Butter Bites are a perfect treat for kids and adults! They make a tasty option for those with peanut allergies and seriously taste like a decadent dessert but are made with NO grains, eggs, or refined sugars. They’re gluten-free, vegan, and a healthy and delicious way to satisfy those chocolate cravings!

Course Dessert, Snack

Cuisine American

Prep Time 20

Cook Time 8

Total Time 28

Servings bites

Calories 134

Author Kim

Ingredients

1 cup all-natural almond butter*
1 tablespoon nonGMO cornstarch or arrowroot powder
1/4 cup coconut flour
2 tablespoons pure maple syrup**
8 ounce semisweet or dark chopped chocolate or chocolate chips, 55% cocoa or higher***
2 teaspoons coconut oil
Optional: all-natural sprinkles or shredded coconut or graham cracker crumbs or chopped nuts for topping

Instructions

Line a large baking sheet with parchment paper. Set aside.
Combine almond butter, cornstarch, coconut flour and maple syrup in a medium bowl; blend well with a spatula or large spoon until mixture forms into a dough consistency.
Using clean hands, shape dough into twenty-four 1-inch balls; place a toothpick in the center of each ball. Place on prepared baking sheet. Refrigerate for 20 minutes.
Fill small saucepan with 2 inches of water, bring to a boil over high heat. Reduce heat to low.
Place a heat proof mixing bowl over saucepan. Add chocolate and oil. Stir for 2 to 3 minutes, or until just melted. Make sure water does not splash into bowl.
Remove balls from refrigerator. Hold a ball by the toothpick and dip into chocolate, swirling to completely coat. Return to baking sheet. Repeat with each ball.
If desired, top with sprinkles, shredded coconut flakes, graham cracker crumbs, or chopped nuts.
Refrigerate for at least 1 hour, or until chocolate is fully set.
Store in an airtight container in the refrigerator.

Notes

*Use any favorite nut or seed butter. Crunchy or smooth will work. **Honey or agave will also work. ***I used Lily's Dark Chocolate Chips, which are stevia sweetened, 55% cocoa, vegan and nonGMO. ****If preferred, you can also heat chocolate in the microwave. Place chocolate and oil in microwave-safe bowl. Microwave on 50% power for 30 seconds; stir. Microwave for an additional 30 to 45 seconds or until just melted. Do not overcook.

*****This recipe is adapted slightly from Autumn Calabrese's Peanut Butter Balls in her Fixate cookbook. For anyone following the portion-fix or other container BeachBody programs, one ball equals 1 yellow and 1 tsp.

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