Salted Chocolate-Covered Almond Butter Balls
Made with only 3 ingredients, this easy to make dessert is gluten free, grain free, paleo friendly, vegetarian and vegan.
Made with only 3 ingredients, this easy to make dessert is gluten free, grain free, paleo friendly, vegetarian and vegan.
- Carbohydrate 6.62741667040058 g
- Cholesterol 0 mg
- Fat 8.25625000177524 g
- Fiber 0.79841667865857 g
- Protein 1.86483333358187 g
- Saturated Fat 1.82604166771701 g
- Serving Size 1 1 -14 (17g)
- Sodium 1.91583333398425 mg
- Sugar 5.82899999174201 g
- Trans Fat 0.375801666744659 g
- Calories 99 calories
Step-by-step
- In a medium bowl, mix almond butter and coconut flour until a thick paste forms.
- Scoop a heaping teaspoon of the mixture onto a baking sheet covered with parchment paper and form into a ball using your fingers. Continue until all the mixture is used.
- Place the baking sheet into the freezer for 20 minutes.
- With 2 minutes left, melt the chocolate chips in a microwave-safe bowl in 30 second increments until the chocolate is completely melted.
- Using a spoon, dunk the frozen almond butter bites into the melted chocolate, making sure to fully cover every side.
- Place the chocolate covered almond butter bite back onto the parchment paper and top with some sea salt.
- Repeat steps 5 and 6 until all almond butter bites are coated in chocolate.
- Place the bites back into the freezer for 10 minutes.
- Enjoy!
Freezing the almond butter and coconut flour portions for exactly twenty minutes creates a firm internal structure that prevents the warm coating from sliding off during dipping. Coconut flour acts as a strong absorbent agent due to its high fiber content. This specific starch draws out excess moisture from the nut butter, turning a loose paste into a moldable dough without requiring any oven baking time. Working quickly during this phase keeps the fats from melting prematurely against room-temperature hands.
Cocoa butter in standard chocolate chips melts smoothly between eighty-eight and ninety degrees Fahrenheit. Microwaving this fat in thirty-second increments prevents overheating, which otherwise causes the cocoa solids to seize into a dull, grainy mass. Stirring actively between each burst distributes latent heat evenly throughout the bowl. If the chocolate thickens too much, adding a half teaspoon of neutral vegetable oil restores the necessary fluidity for a clean coating.
Natural almond butter contains suspended oils that separate from the solid nut proteins over time. Freshly opened jars require thorough bottom-to-top stirring to reincorporate these oils, ensuring the moisture balance matches older jars that have already lost some surface liquid to evaporation. Using settled oil directly results in a crumbly dough that refuses to bind into cohesive spheres. Temperature fluctuations in pantry storage also alter the viscosity of nut butter, so room-temperature ingredients mix much faster than chilled ones.
Sprinkling coarse sea salt crystals immediately onto the wet chocolate anchors the grains before the exterior hardens. Sodium chloride crystals dissolve slightly upon contact with the warm surface moisture, creating localized flavor contrast against the bitter polyphenols in the dark cocoa. Storing the finished confections in an airtight container in the refrigerator for up to one week maintains snap in the shell while keeping the interior soft.
