Go Back

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

Ingredients

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