chocolate covered almond butter balls - mamawarrior

I have many different variations of this recipe but this one is easy and a go-to. Best eaten chilled, from the fridge so they’re not only easy to make but no prep required when serving them.

You can see the chocolate run off. This lessens the more you chill the mixture before dipping. This is what they look like before you stick them in the fridge to solidify.

No refined or processed ingredients. Just dark, organic chocolate, almond butter, heart healthy coconut butter and amber maple syrup. Lots of healthy fats, anti-oxidants and immune boosting goodness.

vegan, dairy free, gluten free, raw, paleo

chocolate covered almond butter balls
makes approx 15-20, 1″ round balls

• 3/4 c almond butter
• 1/4 c coconut butter
• 1/4 c amber maple syrup
• 1 dark chocolate organic chocolate bar (green & blacks 85%, camino or giddy-yoyo)
• sea salt optional

MELT OVER LOW HEAT
• coconut butter
• once almost completely melted, add almond butter
• pour in maple syrup, combine all ingredients with a whisk and remove from heat

CHILL MIXTURE IN FRIDGE
Put the pot in fridge (with lid) to chill before forming balls (I’ve thrown it in the freezer for 30 min when desperate, and it worked); otherwise, an hour or two in the fridge is ok, even better over night.

ROLLING BALLS
I like to form small 1” bite-size balls. If you only chilled the mixture an hour or two before rolling balls, you’ll have to put the balls back in the fridge or freezer before dipping in chocolate, as the chocolate will set much quicker (smoother and less run off) if the balls are firm and cold (see photo). Even if I’ve chilled them overnight I like to stick them back in the fridge for even just minutes to take away the warmth they pick up from your hands when rolling the balls.

MELTING CHOCOLATE
Meanwhile, place the chopped dark chocolate in a small glass pyrex measuring cup set in small pot of water on simmer/low. Using fork, stir frequently until completely melted.

Remove pyrex dish from pot and place on the counter (I like to allow the chocolate to cool for a good 5 minutes, so it’s not too runny).

Line storage dish with parchment paper.

Drop one ball into the melted chocolate dish. Use one or two forks to lift the ball out, holding it above the chocolate allowing the excess to drip off.

Place chocolate covered almond butter balls on parchment paper. Grind some sea salt or drop a flake or two on top, if you like.

Chill in refrigerator for at least 20 min to an hour (can vary depending how long you chilled the balls prior to dipping).

Best serve chilled.