Sea Salt Chocolate Almond Butter Balls

I've begun making my own chocolate almond butter truffles with no refined sugar. These never last more than a day in our house!

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Sea Salt Chocolate Almond Butter Balls

I think it’s crazy how much sugar there is in some holiday baking recipes. I’ve begun making my own chocolate almond butter truffles with no refined sugar. For sweetness, you can choose to use either raw honey, which is full of nutrients, or coconut sugar, which is delicious and has a low glycemic index.

The bad news about holiday treats is that it’s not just the amount of sugar you eat, it’s the frequency your teeth are exposed to the sugar.

So if you snack on sugary treats throughout the day, you’re putting yourself at much higher risk of tooth decay.

These chocolate covered almond butter balls are very low sugar, so snack away guilt free!

What You Will Need

  • 2 cups almond butter – leave it outside of the fridge, upside down, to let it soften and to let the natural oils mix.
  • 1 3/4 cups almond almond flour
  • 2 tsp vanilla
  • 1/2 cup raw honey or coconut sugar – raw honey has lots of health benefits and coconut sugar is very low glycemic index.
  • 8 oz of 75% to 85% cacao dark chocolate – roughly chopped.
  • 2 tsp coconut oil
  • Sea salt (just to sprinkle on top – optional)
  • Wax or parchment paper

Try to use organic ingredients wherever possible.

How to Make Chocolate Covered Almond Butter Balls

  • Place almond butter (remember to let it soften first), almond flour, vanilla, raw honey or coconut sugar in a medium bowl or food processor. Mix until you have a smooth dough.
  • Place bowl in the fridge for about 15 – 30 minutes or until the dough is completely chilled, but not hardened.
  • Line a sheet pan with parchment paper or wax paper. Roll a heaping tablespoon of almond butter mixture into a ball and place on parchment or wax paper; repeat with remaining mixture. Dust your hands with almond flour to prevent sticking.
  • Place the balls on the lined sheet pan in the fridge for about 30 minutes to an hour. Longer won’t hurt.
  • Start melting chocolate and coconut oil together in a double boiler or in a metal bowl over a pot of simmering hot water (not boiling). Stir until melted.
  • Remove balls from fridge and using a skewer or spoon, dip them one at a time into the melted chocolate. Coat evenly and place back on lined sheet pan.
  • Place chocolate covered balls back in the fridge for at least 30 minutes or until the chocolate hardens. Sprinkle with sea salt just before the chocolate completely hardens.

Store in the fridge or, if you want them to last longer, the freezer. These little guys seem to fly out of the fridge and never make it past a day in our house!


– Dr. B

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