These Vegan Paleo Chocolate Covered Almond Butter Balls are perfect for any occasion.  They are incredibly easy to make, they’re no bake, and great for any time of the year.  I make these several times during the holidays along with my Vegan Double Chocolate Truffles!

 

List of Ingredients

CREAMY ALMOND BUTTER: Choosing the right almond butter is key.  Choose an almond butter that is creamy and made with only almonds and sea salt.  Using almond butter that has added oil or sugar will alter the consistency of these almond butter balls.  I love the creamy salted almond butter from Trader Joe’s.

COCONUT FLOUR: Since coconut flour is very absorbent, it works well here.  There is no baking involved.  The coconut flour balances out the moisture from the creamy almond butter and maple syrup.

MAPLE SYRUP: Pure maple syrup adds a depth of flavor to these almond butter balls.  Maple syrup is a great Paleo sweetener since it’s refined sugar free.  In addition, it’s used often in Vegan baking.

VANILLA EXTRACT: Just a teaspoon of vanilla extract is needed here since it adds a depth of flavor.

COCONUT OIL: Dark chocolate is melted with coconut oil to make the coating.  Coconut oil is unique because it’s hardened when cold and liquid when warm.  After warming up the coating, it will begin to harden when the balls are placed in the freezer. Unrefined coconut oil will add a touch of coconut flavor; use a refined coconut oil to keep the taste neutral.

DAIRY FREE DARK CHOCOLATE CHIPS:  To keep these Vegan, use a dairy free chocolate chip.  These are my very favorite because they melt beautifully.  There is a small amount of cane sugar in them which technically makes them not Paleo friendly.  Feel free to use a homemade Paleo chocolate recipe or use unsweetened chocolate (which might lead to a more bitter taste).

SEA SALT: Sea salt is the perfect little garnish but it is totally optional.  It pairs beautifully with dark chocolate.  This brand makes the flakiest sea salt.

Choosing the Right Almond Butter

As mentioned above, choosing the right almond butter is important.  Almond butter made with ONLY almonds and sea salt is vital.  Almond butter with added sugars or oils is typically much thicker.  This will require less coconut flour in order to achieve the smooth and creamy consistency.

Recipe Steps

To start, make the almond butter balls.  After mixing the ingredients together, use a small cookie scoop to scoop balls of dough.

Then, use a cookie scoop or spoon to scoop dough into 1 inch balls.  Place these on a parchment lined baking sheet.

Next, freeze for 20 minutes.  Then, make the chocolate coating.

Melt dark chocolate and coconut oil together until smooth and creamy.

Once melted, dunk each ball of dough into the melted chocolate.  Once fully coated, place back on baking sheet.

Then, continue process for each ball of dough.  Sprinkle with sea salt if desired.

Finally, place pan back in the freezer to freezer for 20 minutes or until hardened.

How To Store

These Almond Butter Balls are best kept in the fridge or freezer.  If making these in the summer, they need to be kept cold.  Almond butter balls are good up for up to 4 to 5 days in the fridge and up to 2 weeks in the freezer.

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At a Glance:
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 50 minutes

Get the Recipe: Paleo Chocolate Covered Almond Butter Balls

These Paleo Chocolate Covered Almond Butter Balls have a smooth and creamy filling! They are enclosed in the most rich and velvety dark chocolate. They are easy to make and they're the perfect little dessert!
5 from 1 vote
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Ingredients

15 balls

Filling

Coating

Instructions 

  • First, add filling ingredients to a mixing bowl. Stir to combine.
  • Use a cookie scoop or spoon to scoop dough into 1 inch balls. Place on a parchment lined baking sheet.
  • Place baking sheet in the freezer for 20 minutes to harden.
  • After 20 minutes, remove pan from freezer.
  • Next, make chocolate coating. Add chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second increments, stopping to stir between each increment.
  • Once melted, dunk each ball of dough into the melted chocolate. Push around with a fork or spoon until fully coated.
  • Then, place back on baking sheet. Repeat for each ball of dough.
  • Sprinkle sea salt on top if desired.
  • Return pan to freezer to freeze for 20 minutes or until hardened.

Notes

  • Filling dough will be somewhat thick but reminiscent of cookie dough.
  • Use creamy almond butter (not chunky).  Creamy peanut butter or cashew butter work well too.
  • All nut butters are different.  Add more coconut flour if needed to achieve a thick cookie dough like substance.  See photo above for reference.
  • Freeze balls of dough until they are hardened and no longer sticky.
  • Melt chocolate and coconut oil in 30 second increments.  Stop to stir until smooth.  Mine only took 1 minute total of microwaving.  Do not burn!
  • Use a fork or spoon to roll balls of dough around in melted chocolate.
  • Freeze again until chocolate coating is completely hardened.
Calories: 196kcal, Carbohydrates: 15g, Protein: 5g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 1mg, Sodium: 20mg, Potassium: 213mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 100mg, Iron: 1mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

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