Almond Butter Balls

Throw out your sugar-laden peanut butter cups and try our delicious keto and paleo almond butter balls recipe instead. Our mild-flavored Leaf Lard is the perfect way to get the almond filling extra creamy for these keto almond butter coconut balls. And a crisp chocolate shell will leave you feeling like you just left a gourmet chocolate shop. Make the keto balls with almond butter any size you like for perfect dosing to children or adults alike.

INGREDIENTS

  • 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
Servings: 15
Fat: Leaf Lard
Tags: Gluten Free, Keto, Paleo Friendly

DIRECTIONS

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.