- ½ cup pure almond butter*
- ¼ cup honey or maple syrup
- 3 tablespoons Fatworks Leaf Lard
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 3 tablespoons coconut flour
- 2-3 tablespoons filtered water
- 1 cup dark chocolate chips
- 1 tablespoon Fatworks Leaf Lard
- Flake sea salt, for topping
*This recipe works best with almond butters that list “raw almonds” or “roasted almonds” as the only ingredient (salt as a listed ingredient is ok too). The no-stir almond butters usually have added oils and will not yield the same creamy center for these balls.
Prep time: 25 minutes
Cook time: 5 minutes
Gluten Free, Keto, Paleo Friendly
Add the almond butter, honey, Leaf Lard, vanilla, and sea salt to the bowl of a large food processor. Process until well combined (the mixture will start to appear crumbly and greasy). Add the coconut flour and process again to incorporate.
With the food processor running, add the filtered water 1 tablespoon at a time through the top. Stop when the mixture smooths out and has a whipped appearance. Scoop it out into a bowl and place it in the freezer for 15 minutes.
While the almond mix is freezing, add the chocolate chips and 1 tablespoon of Leaf Lard to a microwave-safe bowl. Microwave at 30-second intervals until the chocolate chips have barely melted, stirring well in between. Mix it well until very smooth.
Remove the almond mix from the freezer. Use a cookie scoop to portion out balls about 1-2” in size. Do not roll between your hands or the mix will warm up too much. Dip the balls into the melted chocolate to coat completely and set onto a lined sheet pan. Sprinkle with flake salt. Freeze for another 5-10 minutes, or until the chocolate has fully hardened. Store leftovers in the refrigerator for up to 2 weeks.