Chocolate Almond Butter Balls Recipe
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These Chocolate Almond Butter Balls are mini bites of nutty goodness. Be sure to make enough to go around because they are known to disappear.
For the past year or so, I’ve had a few subtle signs that I may now be allergic to peanut butter. Peanut butter and peanuts are prevalent here in the south. Plus, I’m surrounded by peanut butter lovers. While I continue to make treats for my crew, I try to avoid enjoying them myself as much as possible.
So I decided to take one of the more popular treats from She Wears Many Hats, Chocolate Peanut Butter Balls, and make them with almond butter instead. Turns out Chocolate Almond Butter Balls are just as good. Pure genius is what they are. Personally, I think they’re better than the peanut butter version, but don’t take my word for it. You should try both and see which one gets your vote.
These little bites are a perfect addition to any party spread and certainly make all of those allergic to peanut butter happy to have something so tasty to enjoy. Don’t be worried about making perfect-looking chocolate-dipped balls. These are homemade. We’re not pretending to start a candy business or anything. You can clearly see how messy my chocolate dipping skills are. Even still, even the ugly ones always turn out tasting just as good.
How To Make These Almond Butter Balls:
- Combine the almond butter and regular butter, then using an electric mixer, mix them together until everything has been incorporated.
- While the mixer is still running, gradually add the powdered sugar and vanilla extract, and mix until smooth.
- Shape the balls and refrigerate them for 20 minutes.
- Melt the chocolate according to the package instructions and dip the balls one at a time into the melted chocolate. Top with sliced or slivered almonds and store in the refrigerator until ready to serve.
A few Chocolate Almond Butter Balls recipe notes:
- For this recipe I used Justin’s Nut Butter all-natural Almond Butter. Almond butters differ slightly in texture. Adjust the amount of powdered sugar as needed to achieve the correct consistency needed to form balls.
- Before measuring the almond butter make sure to mix the almond butter thoroughly.
- The almond butter dough can be made ahead, tightly wrapped in plastic, and refrigerated for a couple of days until ready to form the balls. Once almond balls are formed, they can also be covered in plastic wrap and refrigerated for a day or two until ready to dip in chocolate.
- Finished almond butter dough should be firm enough to make a ball that holds together. Additional powdered sugar (confectioners sugar) may be needed. Just add a tablespoon or so until the correct consistency is reached. If almond butter dough seems too soft, tightly wrap the dough in plastic and refrigerate to firm up before forming balls.
- Warm hands will make the dough soften. If dough begins to soften, return the dough to the refrigerator to firm back up. The same can be said for working in a warm space. If it is hot where you are, you may need to keep returning the dough to the refrigerator to avoid it softening while forming balls and dipping in chocolate.
More sweet treats you’ll also love to try:
Chocolate Almond Butter Balls Recipe
- 1/2 cup almond butter*
- 3 tablespoons butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate for melting (chips or chopped)
- optional: sliced almonds for garnish
- Using an electric mixer combine almond butter and butter until smooth.
- Continue to mix, gradually adding in powdered sugar and vanilla extract until fully incorporated.
- Using 2 teaspoonfuls, form balls and place on lined baking sheet. Cover and refrigerate for at least 20 minutes.
- Melt chocolate according to package instructions.
- Dip almond butter balls one at a time into melted chocolate, allowing excess to drip off. Place on waxed paper lined baking sheet. Optional, place a sliced almond on top of each ball. Allow chocolate to firm up. To quicken process, place in refrigerate. Store firmed up ball in airtight containers in the refrigerator until ready to serve.
Prep time does not include total chill time.
*Mix the almond butter thoroughly before measuring it.
If interested in making ahead, once the almond butter dough is made it can be tightly wrapped in plastic, and refrigerated for a couple of days until ready to form the balls. Then when almond balls are formed, they can also be refrigerated for a day or two covered with plastic wrap until ready to dip in chocolate.
Finished almond butter dough should be firm enough to make a ball that holds together. Additional powdered sugar (confectioners sugar) may be needed. Add a tablespoon or so until the correct firmness is reached. If almond butter dough seems too soft, tightly wrap the dough in plastic and refrigerate to firm up before forming balls.
Warm room temperature and/or warm hands can also make the almond butter dough soften. If dough is too soft to work, return the dough to the refrigerator to firm up as needed.