Does your dessert or snack time need a major upgrade? These chocolate-coated bliss balls are a healthy way to get your sweet fix — plus, they bring together some of our favorite flavors (like maple, almond, and coconut) for a decadent, tasty treat. The combination of sweet maple syrup and almond butter make a fudgy filling for these tiny snack bites of goodness — and they’re just the chocolatey remedy you need for an easy afternoon pick-me-up or to compliment your weekend glass of wine.
Almond butter, which is available in most health-food stores, varies in consistency and has many health benefits, including being a protein powerhouse. If possible, be sure to buy the roasted variety for added health benefits and texture. If your mixture doesn’t thicken, stir in a tablespoon or two of coconut flour and let it stand for a few minutes before rolling the mixture into balls. Peanut butter also works well as a substitute for almond butter in this recipe. Additionally, these bliss balls provide you with healthy fats from coconut oil, which help to eliminate brain fog and provide you with an energy boost.
To make our chocolate-coated bliss balls, follow the recipe below.
- 10 oz. almond butter
- 2 oz. maple syrup
- 1 oz. natural almonds, finely chopped, plus extra to serve
- 1 1/2 Tbsp. cacao nibs
- 3 oz. coconut oil, melted
- 2 Tbsp. maple syrup
- 1 oz. raw cacao powder, sifted
- Stir almond butter, maple syrup, and a good pinch of sea salt in a bowl until mixture thickens (1 to 2 minutes), then stir in almonds and cacao nibs. Roll mixture into walnut-sized balls, place on a tray, and put in the freezer while you make the chocolate coating.
- For chocolate coating, stir all ingredients in a bowl until smooth and refrigerate, stirring occasionally, until beginning to thicken (8 to 10 minutes).
- Dip balls into chocolate coating and remove with a fork, shaking off excess. Place on a tray, scatter with extra almonds and a pinch of salt, and refrigerate until set (30 minutes). Bliss balls will keep refrigerated in an airtight container for up to three weeks.
This recipe was originally written by Emma Knowles. For more, check out our sister site, Gourmet Traveller.