Ingredients

  • 1 cup organic almond butter (I prefer fresh grind from Whole Foods or Vitamin Cottage)
  • 1/3 cup honey
  • 1 Tbsp refined coconut oil, melted (virgin if you want a coconut taste to it)
  • 1 1/2 tsp vanilla extract 
  • 3/4 cup almond flour 
  • 1/2 tsp sea salt (omit if using jarred almond butter with added salt)

Chocolate Coating:

  • 2/3 cup dark chocolate chips
  • 1 1/2 tbsp cacao butter wafers (coconut oil will work)

Instructions

  1. Mix all of the ingredients (except chocolate coating) in a bowl.
  2. Roll the mixture into one inch balls and place on a parchment-lined cookie sheet. Place in the freezer for 30 minutes.
  3. In a double boiler or in a saucepan over a pot of simmering water, melt the chocolate chips and cacao butter. Let cool for a few minutes.
  4. Dip the balls into the chocolate with a spoon and place back on the cookie sheet. If you want an easier, not as pretty version that sure to still tickle the tastebuds, place the almond butter balls on parchment paper and simply drizzle the chocolate over them.
  5. Return the balls to the freezer until chocolate hardens.
  6. Store in the refrigerator or freezer in an airtight container.

This makes about 16 balls. Enjoy!