Chocolate Almond Butter Bites

February 19, 2018 (updated April 2, 2018) 4 comments »

This post may contain affiliate links. Please read my disclosure policy.

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!

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!

These little chocolate almond butter bites are BOM DOT COM, but really. They are a healthier, more nutritious sweet treat and have an amazing cookie dough texture. You can make these your own by dipping in chocolate or drizzling the chocolate. Then, leave them plain or top with any favorite topping. I tried some with all-natural sprinkles, a few with toasted shredded coconut and lastly, some with a seed mixture I picked up at Trader Joe’s. Whatever makes your finicky little people or you happy will work just fine.

Tips for making Chocolate Almond Butter Bites:

For this recipe, I used Trader Joe’s crunchy salted almond butter. It’s all-natural, has a drippy consistency and is made only with almonds and salt. Almond butters differ slightly in texture, feel free to add a little more coconut flour if needed to achieve the desired consistency in order to form the bites.
If using a brand new jar of almond butter that has oil formed at the top, be sure to stir well before measuring it out.
The almond butter bites can be made ahead of time, wrapped in plastic and stored in the fridge for a couple of days before dipping them in chocolate.
Warm hands will make the dough soft. If dough begins to soften, return it to the fridge to firm back up.

These guys are so good it’s dangerous! They’re:

Tender
Almond buttery
Crunchy if made with a crunchy almond butter
Doughy
Naturally sweetened
Chocolate-covered
Wholesome
& Seriously delicious

I could totally see grabbing a few of these, slipping them into a baggie and tossing them into my purse for hikes, road trips, travel and just any old snack on the go.

I’d love to know if you make this (or any!) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!

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!

Print Recipe Pin Recipe

5 from 1 vote

Leave a Review »

Table of Contents

Chocolate Almond Butter Bites

Yield: 24 bites

Prep Time: 20

Cook Time: 8

Total Time: 28

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!

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.

Author: Kim

Course: Dessert, Snack

Cuisine: American