No bake peanut butter balls can be a fun snack, but they don’t fall under the “paleo approved” category, and with the prevalence of peanut allergies, they are limiting for some families. Almond butter is an easy swap and this recipe is my primal take on a well-known nugget.
Coco-almond-butter balls are a great source of fat with the addition of coconut butter and various seeds. They also offer an antioxidant-rich punch with the addition of 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.Print
These tasty morsels pack a big energy punch!
- 1 cup almond butter
- 1 cup coconut butter
- 1/4 cup raisins
- 1/4 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
- Place all ingredients (EXCEPT coconut butter) in a large mixing bowl.
- Slowly melt coconut butter in a small saucepan over medium heat, stirring constantly.
- Once melted and creamy, add coconut butter to the mixing bowl and stir until ingredients are well combined.
- Place mixing bowl in the refrigerator for about 1 hour.
- Remove bowl from refrigerator and form ~ 3/4″ balls. Place balls on a wax paper lined tray.
- Place tray in the freezer until ready to enjoy.
I store the Coco-Almond-Butter Balls in a container in the refrigerator.
- Category: Snack
- 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!)
Love almond butter? Try these Almond Butter Banana Muffins.