Almond Butter Balls
Simple no-bake almond butter balls made from almond butter, maple syrup, and coconut flour.
Servings: 40 balls
Ingredients
Ingredients
- 2 cupsalmond butter
- 1/2 cupmaple syrup
- 3/4 cupcoconut flour
Instructions
Instructions
- Line a large plate or tray with parchment paper and set aside.
- In a large mixing bowl, add 2 cups almond butter, 1/2 cup maple syrup, and 3/4 cup coconut flour.
- Stir the ingredients together until fully combined and no dry flour pockets remain; the mixture should be thick and slightly sticky.
- If the mixture is too soft to shape, refrigerate the bowl uncovered for 10–15 minutes, then stir again to check consistency.
- Using your hands, form the mixture into 40 small or 20 large balls and place them on the prepared parchment-lined plate, spacing them evenly.
- Refrigerate the tray for at least 30 minutes, or until the balls are firm.
- After chilling, transfer the almond butter balls to an airtight container and store in the refrigerator.
Equipment
- Mixing Bowl
- plate or tray
- Parchment Paper
- Refrigerator
- Airtight Container
Notes
Notes
TO STORE:
Store leftover almond butter energy balls in an airtight container in the fridge for up to 1 week.
TO FREEZE:
Freeze leftover balls in a freezer-safe container for up to 3 months. Let them thaw overnight in the fridge before enjoying.
TO STORE:
Store leftover almond butter energy balls in an airtight container in the fridge for up to 1 week.
TO FREEZE:
Freeze leftover balls in a freezer-safe container for up to 3 months. Let them thaw overnight in the fridge before enjoying.