Almond Butter Balls Food

5-INGREDIENT CHOCOLATE ALMOND BUTTER BALLS RECIPE BY TASTY

Steps:

• In a bowl, mix almond flour, almond butter, and vanilla extract. Create round balls using your hands.
• Place onto a baking sheet and chill for 20 minutes or until solid.
• In a microwave-safe bowl, melt the chocolate in 30-second intervals.
• Individually coat eat ball in the chocolate and place back onto the baking sheet.
• Sprinkle with sea salt, if desired.
• Chill until chocolate is set.
• Enjoy!

ALMOND BUTTER, OAT AND CRANBERRY COOKIE DOUGH BALLS

Steps:

• Add the flour, almond butter, maple syrup, oats, cranberries, vanilla and dates to a large bowl and stir to combine. Refrigerate the dough for 30 minutes.
• Scoop out 1 tablespoon size portions of dough and roll into a ball. Place the cookie dough ball onto a plate and continue the process with the remaining dough.
• Cookie dough balls can be stored in an airtight container in the fridge for up to 2 weeks.

ALMOND BUTTER ENERGY BALLS

Steps:

• Put Medjool dates in a bowl and soak in hot water for a few minutes. Drain, and reserve the water!
• Put all ingredients in food-processor. Note: add soaked dates first for easier mixing.
• Mix everything on high speed for a few minutes until the dough is formed.
• Check the texture by pinching the dough between your fingers. It should be sticky and able to keep its shape.
• If the mixture is too dry, add a bit of resrved hot water from dates (just a teaspoon). Mix again and check the texture.
• Taste the dough and add sweetener, if desired and to taste. (See "Recipe tips" section for sweetener recommendation).
• Using a spoon, scoop out the dough and roll between your palms to form a little ball. Repeat with remaining dough.
• Place balls on a plate, serving tray or in an airtight container and refrigerate to harden.
• Serve and enjoy!

ALMOND BUTTER

Steps:

• Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.

OATMEAL ALMOND BUTTER BITES

Steps:

• Combine oats, almond butter, chocolate chips, honey, chia seeds, ground flax seeds, and coconut in a stand mixer fitted with the paddle attachment. Beat together, gradually increasing speed, until mixture no longer sticks to the center of the paddle.
• Shape mixture into 1-inch balls with your hands. Place on a baking sheet lined with parchment paper.
• Freeze balls until firm, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

ALMOND BALLS

Steps:

• Heat oven to 325°F.
• Spread nuts on baking sheet and toast in the oven until golden brown, 8 to 10 minutes.
• Cool and chop.
• With an electric mixer set at medium low speed, beat butter, sugar, salt and almond extract until creamy.
• On low speed, beat in flour until mixture just comes together.
• Stir in nuts.
• Chill until firm.
• Roll into approximately 1-inch balls.
• Put on ungreased baking sheets.
• Bake until golden brown on bottom, 15 to 18 minutes.
• Cool completely on wire racks.
• Chop chocolate, put in a small bowl and melt in a 250°F oven.
• Put coconut in a bowl.
• Drop cookies, one at a time, into chocolate.
• Coat and remove with a fork, letting excess drip off.
• Drop the cookies into coconut.
• Lightly press coconut onto the cookies.
• Set on a rack to dry.