Sweet tooth? Add a little sweetness to the almond butter filling with two tablespoons of maple syrup, agave, stevia, or date syrup.
- 1 cup MaraNatha® Creamy Almond Butter
- 3/4 cup Arrowhead Mills® Coconut Flour
- 6 oz melting chocolate
Line a baking sheet with parchment paper.
Mix almond butter and coconut flour in a medium bowl. Place in freezer until the filling is firm enough to scoop.
Scoop into balls (about 2 tablespoons each). Freeze until solid.
Dip balls into melted chocolate.
Pro Tip: For a special final touch, drizzle with white or dark chocolate and sprinkle with sliced almonds, sea salt, coconut flakes, or dried fruit.