A lot of my clients are constantly looking for a great snack to just satisfy that sweet tooth after dinner or just for a snack.
This recipe will really satisfy that craving!
Ingredients for Almond Butter Filling:
1 cup of almond butter
1 teaspoon of cinnamon
1/4 cup raw honey
pinch of sea salt
Ingredients for Chocolate Coating:
6 oz. cacao chocolate ( use Lindt’s 80% dark cacao make sure it does not contain soy lecithin)
1 teaspoon coconut oil
1/4 cup of unsweetened coconut
Directions:
In a medium bowl, mix together the almond butter, honey, cinnamon, and a pinch of sea salt.
Next add in the coconut flour gradually– starting first with a 1/3 cup, then adding it in a tablespoon at a time until a “dough” forms.
Using your hands begin to roll balls into rounds (about tablespoon size).Place balls onto a cookie sheet lined with parchment paper. Place them in the freezer to set for 30 minutes.
In a small sauce pan combine chocolate and coconut oil. Over low heat melt the chocolate together with the coconut oil (watch closely and stir frequently so it doesn’t burn).
Remove the almond butter balls from the freezer, and dip each one into the melted chocolate mixture, coating each one thoroughly. Return the chocolate-covered balls to the parchment paper to set. Top with unsweetened shredded coconut.
Return almond balls to the freezer to set for another 30 minutes.
Enjoy!
Fit Chic