Dark Chocolate-Dipped & Coconut-Topped Creamy Almond Bites
Gluten & Dairy-free
3/4 cup unsweetened, creamy almond butter 1 tablespoon raw honey 2 tablespoons cacao butter, melted Optional: 3/4 teaspoon (~3 capsules) probiotics supplement (carefully pull apart the probiotics capsules to empty the contents into the measuring spoon) 3/4 teaspoon pure vanilla extract dash sea salt 1 cup dark chocolate chips (Enjoy brand is gluten & dairy-free), melted 1/4 cup unsweetened coconut flakes
1. Line two baking sheets with parchment paper; set aside.
2. In a medium mixing bowl, stir together the almond butter, honey, melted cacao butter, probiotics, vanilla, and salt; place, uncovered, in the refrigerator for 20 minutes to firm up enough to shape into balls.
3. Scoop the mixture into 18 balls (~3/4 tablespoon each) and place on one of the parchment-lined baking sheets; place in the freezer for 10 minutes. 4. Remove 6 balls from the freezer at a time. Dip one at a time into the melted chocolate (using two forks to lift the balls out of the chocolate) and placing each one on the remaining parchment-lined baking sheet. After all 6 have been dipped, top with a few coconut flakes. Repeat until all 18 are chocolate-dipped and coconut-topped. Place the baking sheet in the freezer for 10 minutes, then transfer the almond bites to a covered container; keep refrigerated until ready to serve.
Note: The almond bites may be refrigerated for up to 10 days or kept frozen for up to 2 months.