These healthy Chocolate Almond Butter Bites are a perfect treat for any party and a tasty option for those with peanut allergies. They 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!
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Nutrition Facts
Chocolate Almond Butter Bites
Amount Per Serving (1 bite)
Calories 134 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Sodium 57mg2%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 8g9%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:24 bites
Chocolate Almond Butter Bites
Prep Time:
20 mins
Cook Time:
8 mins
Total Time:
28 mins
 
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
  1. Line a large baking sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. Fill small saucepan with 2 inches of water, bring to a boil over high heat. Reduce heat to low.
  5. 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.
  6. 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.
  7. If desired, top with sprinkles, shredded coconut flakes, graham cracker crumbs, or chopped nuts.
  8. Refrigerate for at least 1 hour, or until chocolate is fully set.
  9. Store in an airtight container in the refrigerator.
Recipe 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.

Author: Kim
Course: Dessert, Snack

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