I love to create a healthier snack for Marco since he's into sweets more than I do. Something healthy and yet, he doesn't feel like he's sacrificing away the flavours. And this is what these 4-ingredients almond chocolate bombs are for! Packed with protein and healthier sweeteners. These balls remind him of my late mother's classic almond London cookies since they share very similar amazing tastes.
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Ingredients & Substitutions
Almond butter - Use natural almond butter. It acts as the fat and binder for these delicious balls. And it goes without saying that, it's delicious to begin with.
SUBSTITUTIONS: These are almond bombs after all but hey, you can totally other natural nut butter like peanut butter, macadamia butter or pistachio butter. Just naming a few.
Almond flour - I use blanched almond flour, which means that the almonds are blended without their skins. Unblanched almond flour works great also, no worries.
Honey - I love to use honey as a natural sweetener in my healthy sweets.
SUBSTITUTIONS: Use maple syrup or any liquid sweetener with the same consistency.
Chocolate - I use dark chocolate with Stevia. We just love dark chocolate! You can, of course, use whatever chocolate that you prefer. Our amazing mini salted chocolate tarts are another must-make for you chocolate lovers!
How To Make Almond Chocolate Bombs
- Mix wet ingredients: Mix almond butter and honey for a few seconds.
- Dry ingredient: Add in almond flour and mix everything well.
- Form: Form the mixture into balls, more or less the size of a shelled walnut.
- Coat: Melt the chocolate. Coat the balls and let them set on a parchment paper (or faster in the fridge). Drizzle with more chocolate and sprinkle almond nibs on top.
Tips For Making Them
- Make sure all of the ingredients are at room temperature. They mix better and it'll be easier for ya.
- Don't make such big balls because we're going to coat them with melted chocolate later, which will make them bigger (slightly, but you get what I mean).
- Let the excess chocolate drip off the balls, be patient. You'll get a more rounded and beautiful finish for the coating.
How To Store
I don't recommend storing them at room temperature unless you're in a very cold winter.
Fridge - In air-tight containers, they last up until 2 weeks.
Frozen - Place them on a tray with parchment paper and freeze for 1 hour. Once frozen, put them in a ziploc bag or an air-tight container and back in the freezer. Best consumed within 3 months. Thaw in the fridge.
FAQs
No worries! You can make your own by grinding almonds into a fine texture. Measure after you grind them, not before. You can also grind other nuts like peanuts, walnuts, or macadamia.
Yes, you can. Just omit the honey and add a tad more of the sweetened almond butter, just enough to bind everything together.
Of course! If you prefer them milder then simply add a bit more of the almond butter so that the mixture holds together and you can form balls out of it.
You definitely can. Use whatever chocolate type or flavor that you like. These bombs are extremely easy to personalize to your taste.
Watch How To Make Them
📖 Recipe
4-Ingredient Almond Chocolate Bombs
Video
Ingredients
- ⅓ cup natural almond butter (80 g), room temperature
- 2 tablespoon honey (30 g), room temperature
- 1 cup blanched almond flour (90 g), room temperature
- 4 oz dark chocolate with Stevia (110 g), melted
Instructions
- Mix almond butter and honey well, using a wooden spoon. Add in almond flour and mix until everything is well combined.
- Form into 12 balls. Place on a tray lined with parchment paper.
- Place 1 ball in a bowl with melted chocolate and coat it well. Let the excess chocolate drips down, place it back on the parchment paper. A fork works great for this. Repeat with the rest. Place in the fridge for 30 minutes to set.
- Optional. Drizzle with more chocolate and sprinkle with some almond nibs. Enjoy!
Jesse-Gabriel says
Ich habe sie schon mit gemahlenen Pistazien, Pistazienbutter und weißer Schokolade.
Diese Variante wurde auch geliebt.
Viele Grüß,
Jesse-Gabriel
Bea says
Ohhh pistachio and white chocolate sound very delicious indeed. I might even try that. Thank you ❤️!