Dark Chocolate Almond Butter Bites (Printable Version)
Bite-sized almond butter centers coated in rich dark chocolate for wholesome snacking
# Ingredient List:
→ For the Filling
01 - 1/2 cup creamy almond butter
02 - 2 tablespoons pure maple syrup
03 - 1/2 teaspoon pure vanilla extract
04 - 1/4 cup almond flour
05 - Pinch of fine sea salt
→ For the Coating
06 - 7 oz dark chocolate (70% cocoa or higher), chopped
07 - 1 tablespoon coconut oil
→ For Garnish (optional)
08 - 2 tablespoons chopped roasted almonds
09 - Flaky sea salt, to taste
# How to Make It:
01 - Line a baking sheet with parchment paper and set aside.
02 - In a bowl, mix almond butter, maple syrup, vanilla extract, almond flour, and salt until a smooth, thick dough forms.
03 - Scoop out tablespoon-sized portions and roll into balls. Place on the prepared baking sheet.
04 - Freeze the balls for 20–30 minutes, until firm.
05 - Melt dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water (double boiler) or in short bursts in the microwave, stirring until smooth.
06 - Using a fork, dip each frozen almond butter ball into the melted chocolate, letting excess drip off. Return to the baking sheet.
07 - Immediately sprinkle with chopped almonds and flaky sea salt, if using.
08 - Chill in the refrigerator for 10–15 minutes, or until chocolate is set.
09 - Store in an airtight container in the refrigerator for up to 2 weeks.
# Expert Advice:
01 -
- They satisfy that intense chocolate craving without the postindulgence crash that hits after most desserts
- The filling naturally balances sweetness with protein so you feel genuinely nourished instead of just sugared up
02 -
- Skip the freezing step and your centers will soften mid-dip, creating chocolate that pools into weird shapes instead of forming neat shells
- Room temperature chocolate coats thicker and looks streaky while properly melted chocolate gives you that professional gloss
03 -
- Keep a damp paper towel nearby while dipping to periodically clean your fork so you don't get little chocolate flecks on your finished pieces
- Work in small batches of six or eight, keeping the remaining centers in the freezer until the last possible moment