Dude, peanut butter balls covered in chocolate are addicting. I love them but I figured I’d make an alternative recipe using almond butter. I was worried that these might not come together because almond butter texture isn’t as universal as peanut butter. Some brands of almond butter are ultra thick pastes (Justin brand?) and other brands are oily on top and concrete on the bottom (trader joes). All these things can mean that you might need to tweak as you go but this recipe simply came together on our first try. The recipe below makes 16 TB sized balls and is 1/3 of the original recipe. I only wanted to make a small batch. The video below shows both the measurements and the weight of all of the ingredients I used. If you love almond butter with chocolate check out this no bake Vegan Chocolate Almond Butter Cream Pie. Also there’s a Vegan Tagalong Cookie recipe that is pretty much this recipe but just slightly modified.
.5 cup almond butter (whole foods brand), 1.25 cup powdered sugar, 5 TB vegan butter semi-melted, 3/4 cup chocolate chips, 1 TB coconut oil
- Mix .5 cup almond butter, 1.25 cup powdered sugar & 5 TB vegan butter semi-melted in a mixing bowl. I used a wooden spoon and it only took a few minutes to mix.
- I didn’t need to chill the dough since it held it’s shape when rolled into a ball. I rolled 16 TB sized balls and put them in the freezer. You could put a toothpick in each one to simplify dipping them in chocolate.
- Melt chocolate chips with coconut oil. I used a microwave in short bursts in between stirring the chocolate.
- Dip the cold chocolate balls one at a time in the chocolate. If you’re making a large batch you might want to take a few almond butter balls out of the freezer at a time to make sure they don’t thaw & sweat. If they sweat then chocolate will have a hard time sticking to them. You may want to put them back in the fridge to set once covered in chocolate. I had a ton of left over chocolate which I put back in the fridge. ENJOY
For more details on this recipe watch my video below