Coco-Almond-Butter Balls

No bake peanut butter balls can be a fun snack, but they don’t fall under the “paleo approved” category. This recipe is my primal take on such a snack. They are a great source of fat with the addition of coconut butter and seeds, and they offer an antioxidant punch by adding cacao nibs (such as Navitas Naturals brand). Keep a batch in the fridge or freezer for easy to grab afternoon pick-me-ups, or as a tasty treat if you choose to add dark chocolate chips/bits.

Coco-Almond-Butter Balls
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 10
These tasty morsels pack a big energy punch!
  • 1 cup almond butter
  • 1 cup coconut butter
  • ¼ cup raisins
  • ¼ cup dark chocolate chips (optional)
  • 2 tbsp. shredded unsweetened coconut
  • 2 tbsp. raw pumpkin seeds (pepitas)
  • 2 tbsp. raw sunflower seeds
  • 2 tbsp. cacao nibs
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  1. Place all ingredients (EXCEPT coconut butter) in a large mixing bowl.
  2. Slowly melt coconut butter in a small saucepan over medium heat, stirring constantly.
  3. Once melted and creamy, add coconut butter to the mixing bowl and stir until ingredients are well combined.
  4. Place mixing bowl in the refrigerator for about 1 hour.
  5. Remove bowl from refrigerator and form ~ ¾" balls. Place balls on a wax paper lined tray.
  6. Place tray in the freezer until ready to enjoy.
I store the Coco-Almond-Butter Balls in a container in the refrigerator.
Nutrition Information
Serving size: 2 balls


(Ingredients ready to mix)

(Coconut butter (Artisana brand) before warmed)

(Mixed ingredients – headed to cool in the fridge)

(Rolled, placed on wax paper and ready for the freezer)

(Ready to enjoy)

(A munchkin hand caught sneaking a treat!)


You might also like

No Comments

Leave a Reply