Almond Butter Rolls
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Ingredients
- 1/2 cup walnuts
- 1/2 cup pitted dates (about 4 to 5), cut into quarters
- 1/4 cup cocoa powder
- 1/2 cup maple syrup
- 1/2 cup almond butter
- 1/4 teaspoon fine sea salt
- 1/2 cup whole almonds
- Cooking spray (optional)
For topping/rolling the balls:
- 1/2 cup unsweetened shredded coconut
- 1/2 cup cocoa powder
- 1/2 cup pitted dates (about 4 to 5), cut into quarters
- 1/4 cup cocoa powder
- 1/2 cup maple syrup
- 1/2 cup almond butter
- 1/4 teaspoon fine sea salt
- 1/2 cup whole almonds
- Cooking spray (optional)
For topping/rolling the balls:
- 1/2 cup unsweetened shredded coconut
- 1/2 cup cocoa powder
Directions
_Make the almond butter balls:_
1. Place the walnuts and dates into the bowl of a food processor with a blade, and pulse several times until well combined. The pieces should look like a rough crumble.
2. Add the cocoa powder, maple syrup, almond butter and sea salt and pulse until the mixture is smooth and thick; and starts to peel away from the edge of the bowl.
3. _Add the almonds and pulse to incorporate. You want some irregularity for crunch and a variety of texture._
_Roll the almond butter balls:_
1. Line a rimmed baking sheet with parchment or wax paper. Place the coconut in a small bowl and the cocoa powder in another bowl.
2. Scoop out the mixture, roll it into golf-ball shapes, and roll in the shredded coconut or the cocoa powder, or leave some plain.
_Chill and store the almond butter balls:_
Transfer the balls to the baking sheet and chill them for a few hours or overnight, if needed. Once they are firm, they can be stored in an airtight container for two weeks in the refrigerator or frozen.
1. Place the walnuts and dates into the bowl of a food processor with a blade, and pulse several times until well combined. The pieces should look like a rough crumble.
2. Add the cocoa powder, maple syrup, almond butter and sea salt and pulse until the mixture is smooth and thick; and starts to peel away from the edge of the bowl.
3. _Add the almonds and pulse to incorporate. You want some irregularity for crunch and a variety of texture._
_Roll the almond butter balls:_
1. Line a rimmed baking sheet with parchment or wax paper. Place the coconut in a small bowl and the cocoa powder in another bowl.
2. Scoop out the mixture, roll it into golf-ball shapes, and roll in the shredded coconut or the cocoa powder, or leave some plain.
_Chill and store the almond butter balls:_
Transfer the balls to the baking sheet and chill them for a few hours or overnight, if needed. Once they are firm, they can be stored in an airtight container for two weeks in the refrigerator or frozen.