No Bake Crispy Almond Butter Chocolate Bites are snackable, loveable little bits of win. Hard to resist a no-bake, healthy truffle,…
Crispy, rich and CREAMY bites with only 5 INGREDIENTS.
Screw “words of affirmation” or “acts of service”
T-H-E-S-E are going to be your new love language.
These pop-able, addictive, MAJORLY crave-able little balls are your snacking-mouths dream in the sense that they carry a DELICIOUS dose of wholesome carbs, heart-healthy fats, plant-based protein AND chocolate.
See above sentence re: pop-able. Addictive. SO crave-able.
ALL food loving humans of planet Earth rejoice with me, because we are about to munch on sweet, rich real food goodness, that includes chocolate and general good feelings happening in your belly.
Back when I was knee-high to a grasshopper (do people still use this phrase?) my Grandma taught me her secret recipe for how to make dark chocolate peanut butter balls. My internet friends of the universe, I still dream about those packed-with-refined-sugar balls filled with childhood-memories to T-H-I-S very day.
But, alas, Grandma no longer makes them and I could NOT get the exact same flavor that she did without using some questionable, not-so-nourishing ingredients.
I also suspect it’s because all Grandmas use the secret ingredient of LOVE. Future Grandma GOALS.
I tried some vegan cookie dough stuffed peanut butter bites and gluten free peanut butter fudge balls. But, again, NOT THE SAME.
Do you ever just get to the point where you realize that something just IS NOT GOING TO HAPPEN, no matter HOW LONG, HOW HARD you try to force it into the MECCA of healthy peanut butter ball heaven, so you MUST do a complete 180 (or is it 360?) and head in a DIFFERENT DIRECTION?
Case in point: the fact that we’ve ditched the peanut butter and swapped in creamy swirls of toasty almond butter.
WITH these crunchy bits of cereal that are going to make your inner-texture-freak-self SO pumped about the opportunity to pop handfuls of crispy-creamy-chocolatey bites into your mouth one after the other.
They might even just MAGICALLY disappear without you even realizing it. Not that you ate them all in one sitting or anything, right?
It was clearly that almond butter-stealing-gremlin that lives in your kitchen. We all have one.
Anyway.
The method is RLY RLY RLLLLLLLLY simple:
All you have to do is beat (unsweetened!) applesauce with velvety smooooooth almond butter and add in a little powdered coconut sugar, until it starts to form a crumbly, cookie-like dough.
P.S: Use a SMALL food processor to make your sugar. Or else…well, it doesn’t work. I tried it for you.
STEP 2: Crush in some crispy bites of cereal and MIX MIX MIX.
NUMERO 3: Pack into balls. ß I say “pack” because “roll” does NOT work. Your balls will just break apart. Sort of like your heart.
PRESS ON my internet friends because the ULTIMATE snack experience is just around the corner.
CAUTION: do NOT add more applesauce. Unless you like mushy cereal. Which, you don’t
You’re almost there!
Finally, let each bite swirl around in a warm, melty smooth chocolate bath. Tasting the chocolate to ensure quality is HIGHLY ENCOURAGED.
BOOM! DONE.
You should be feeling like a snacking GODDESS right now.
‘Cause every single blissful bite is going to be food heaven in your mouth.
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No Bake Crispy Almond Butter Chocolate Bites Recipe
Ingredients
- 1 1/4 cups Coconut Sugar
- 1 cup Natural Almond Butter
- 3 tablespoons Unsweetened Applesauce
- 2 cups Rice Chex Cereal
- 8 ounces Dark Chocolate
Instructions
- Place the coconut sugar in a SMALL food processor (mine is 3 cups) and blend until fine and powdery; this make take a good 4-5 minutes.
- Transfer the powdered coconut sugar to a large bowl, and add in the almond butter and applesauce.
- Using an electric hand mixer, beat everything together until combined and it forms a dry, crumbly dough.
- Place the Chex into a large bag and crush up, making sure to not crush them into powder as you want some texture!
- Add into the bowl and, using your hands, pack everything together to form a dough. You’ll further crush the cereal here – that’s normal!
- Pack the dough into lightly heaping 1 Tablespoon balls and place onto a parchment lined baking sheet. This will be a little tricky, as the dough is crumbly. You won’t really be able to roll them, you’ll have to press them into balls.
- Freeze for at least 30 minutes.
- Once frozen, place the chocolate into a microwave-safe bowl and cook on half power, using 30-second intervals and stirring between each interval, until smooth and melted.
- Remove the balls from the freezer and dunk each into the chocolate**. Place them back onto the pan and chill in the refrigerator for 10 minutes to set the chocolate.
- DEVOUR.
- You’ll have a little chocolate left over, but having extra makes the bites easier to dip.
- I like heating a griddle on low heat, placing a kitchen towel on top, and then placing my bowl on the towel. The heat keeps the chocolate smooth while you dunk all the balls!
- The balls will lose some of their crispiness after a few days, but they still taste good! Just keep in mind that they are best when eaten fresh.