Almond Butter Balls Recipes

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!

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.

Steps:

• Candies:.
• In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar using electric mixer.
• Dough will be smooth and firm.
• Shape dough into 1-inch balls; place on parchment-lined baking sheets. Refrigerate until firm; about 30 minutes.
• Coating:.
• Melt chocolate in shallow, microwave-safe dish.
• Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time.
• Chocolate should be melted and smooth.
• To dip balls, insert a toothpick about 1/2 inch into the ball, dip into melted chocolate leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm.
• Repeat with remaining candies.
• Store in airtight container for up to 3 days.