5-INGREDIENT KETO AND VEGAN CHOCOLATE ALMOND BALLS
These no-bake vegan and keto energy bites are made with only five ingredients, and are so simple even the kids can make them! These are ideal for a snack on the go or after a great workout.
Provided by Fioa
Categories Appetizers and Snacks
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Combine almond flour, almond butter, and vanilla extract in a bowl; mix until well combined and a soft dough is formed. Shape dough into 1/2-inch balls and place on the prepared baking sheet. Freeze until set, about 20 minutes.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip cookie balls in the melted chocolate and place on the prepared baking sheet. Sprinkle with chopped almonds and let sit until chocolate is set, about 10 minutes.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 9.2 g, Fat 13.5 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 3.3 g, Sodium 46.9 mg, Sugar 0.8 g
VEGAN ALMOND BUTTER BALLS
A no-bake recipe with only three ingredients! A quick and delicious way to satisfy your sweet tooth and stay healthy too!
Provided by Woman Whisking
Categories Almond Desserts
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- Mix dates, coconut, and almond butter together in a bowl; form into teaspoon-size balls. Refrigerate or store in the freezer.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 7.5 g, Fat 3.7 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 1.7 g, Sodium 16.1 mg, Sugar 5.6 g
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- Line a baking sheet with parchment paper or wax paper. Clear some space in the freezer for this sheet. Set aside at room temperature.
- In a medium bowl, add almond butter, maple syrup, and coconut flour. Whisk as long as you can. When the mixture gets harder to stir, use a rubber spatula to fold until well incorporated. Fold until thickened. Cover bowl and freeze for 15-20 minutes.
- Remove from freezer. Using a cookie scoop, scoop and drop balls onto the prepared baking sheet, spaced evenly apart. Here are the 1-tablespoon and 2-tablespoon cookie scoops I use.
- Transfer back to the freezer to chill for 20-30 minutes, until somewhat firm.* Enjoy! Storing instructions below.
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- Activate the chia seeds by combining 1 tbsp of chia seeds and 2 tbsp water, allow to soak for a few minutes.
- Place the almond butter, maple syrup, and activated chia seeds in a medium bowl. Mix together well.
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