4-Ingredient Almond Chocolate Bombs

I love to create a healthier snack for Marco since he's into sweets more than I do. Something that's healthy and yet, he doesn't feel like he's sacrificing away the flavours.

And this is what these 4-ingredients almond 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.

Jump to:

• Ingredients & Substitutions
• How To Make Almond Chocolate Bombs
• Tips For Making Them
• How To Store
• FAQs
• Watch How To Make Them
• 📖 Recipe

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.

How To Make Almond Chocolate Bombs

1. Mix wet ingredients: Mix almond butter and honey for a few seconds.
2. Dry ingredient: Add in almond flour and mix everything well.
3. Form: Form the mixture into balls, more or less the size of a shelled walnut.
4. 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

1. Make sure all of the ingredients are at room temperature. They mix better and it'll be easier for ya.
2. Don't make such big balls because we're going to coat them with melted chocolate later, which will make them go bigger (slightly, but you get what I mean).
3. Let the excess chocolate drips off the balls, be patient. You'll get more rounded and beautiful finish for the coating.

How To Store

I don't recommend storing them at room temperature unless you're in very cold winter.

Fridge - In air-tight container, 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

I Don't Have Almond Flour, What Do I Do?

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.

Can I Use Sweetened Almond Butter?

Yes, you can. Just omit the honey and add a tad more of the sweetened almond butter, just enough to bind everything together.

Can I Not Use Honey Or Any Sweetener?

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.

Can I Use Semisweet Chocolate Or White Chocolate?

You definitely can. Use whatever chocolate type or flavour that you like. These bombs are extremely easy to personalised to your own taste.

Watch How To Make Them

📖 Recipe