Line a large baking sheet with parchment paper and set aside.
In a medium bowl, mix together almond butter and coconut flour until a thick paste forms.
Scoop a heaping teaspoon of the mixture onto a baking sheet covered with parchment paper or form the mixture into a ball using your hands. I used a small cookie scoop like this one. Continue until all the mixture is used.*
Place the baking sheet in the freezer for 15 minutes.
Melt the chocolate chips in a microwave-safe bowl in 30 second increments until the chocolate is completely melted.
Using a spoon or fork, dunk the cold almond butter balls into the melted chocolate, making sure to fully cover every side.
Place the chocolate covered balls back onto the parchment paper and top with desired toppings.
Place the balls back into the freezer for 10 minutes or until chocolate has set.
Tip: You may need to add more coconut flour if the mixture isn't staying in the ball shape or more almond butter if the mixture is too stiff and dry. I find that almond butter that is made with only almonds and nothing else tends to be a little more oily than other almond butters because of the natural separation that can happen. If that's the case, simply add in 1 more teaspoon of coconut flour at a time until the mixture isn't too soft.
Chocolate Covered Almond Butter Balls
Amount Per Serving (1 ball)
Calories 185Calories from Fat 117
% Daily Value*
Saturated Fat 4g20%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
* Percent Daily Values are based on a 2000 calorie diet.