SUSAN OJANEN FREELANCE WRITER & FOOD PHOTOGRAPHER
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Dark Chocolate-Dipped & Coconut-Topped Creamy Almond Bites
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Gluten & Dairy-free


Ingredients

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


Directions

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.
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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.
© 2023 Susan Ojanen. All rights reserved.
[email protected]  |  +1 423 534 2364
  • Welcome
  • Image Gallery
  • Recipes
    • Blueberry-Oatmeal Smoothie
    • Butter Lettuce Salad with Avocado Cream
    • Chocolate Almond Bites
    • Lemon Meringue Tart
    • Quinoa Salad with ​Honeyed Lemon-Ginger Dressing
  • Articles
    • Gluten-Free France
    • Avocado
    • Nuts
    • Pineapple
    • Strawberries
    • Tart Cherries
  • Contact