Some nights, it can be extremely difficult to ignore the sweet tooth that kicks-in about an hour after dinnertime. A couple squares of dark chocolate will often scratch this itch; however, I like to keep some treats in the freezer for when I’m looking to enjoy something a little richer.
Many dessert recipes call for a lot of ingredients, time and calories, but these easy almond butter bonbons require none of the above! Many people will ask why almond butter over peanut butter and my answer is that you can chose any nut-butter you prefer! However, almond butter has much less saturated fat than peanut butter, twice as much iron and fiber, and almost seven times more calcium. In this recipe, I used Jordan’s Almond Butter, which is perfectly creamy and delicious for this recipe! You can find it at Windy Bank’s Saturday farmers market.
½ cup almond-butter (or your preferred nut-butter)
½ cup almond flour
1 ½ cup dark chocolate chips (or dark chocolate bar)
1 tablespoon coconut oil
1. In a medium bowl, stir almond butter and almond flour together until well mixed.
2. Roll dough into 1-inch balls and place on a tray lined with parchment paper (you should have 10-12 balls). Store the tray in the freezer while completing the next steps.
3. Melt together dark chocolate with coconut oil on the stove or in the microwave. Make sure to stir until well mixed and perfectly smooth.
4. Use a spoon or skewer to dunk each ball into the melted chocolate and cover entirely. Return the balls to the lined tray and freezer. Store in the freezer or fridge and enjoy!
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