Chocolate Almond Butter Bites
Amount Per Serving (1 bite)
Calories from Fat 81
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Total Carbohydrates 12g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.
all-natural almond butter*
nonGMO cornstarch or arrowroot powder
pure maple syrup**
semisweet or dark chopped chocolate or chocolate chips, 55% cocoa or higher***
Optional: all-natural sprinkles or shredded coconut or graham cracker crumbs or chopped nuts for topping
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.
*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.