Introduction
Almond butter chocolate balls are the answer when you want a nutty centre, a proper chocolate coating and no baking. Mix almond butter with ground almonds, roll into bite-sized balls, then dip them in melted dark chocolate. Chill them until the coating sets and you’ve got a seriously good little treat.
We’re keeping the recipe simple, but there’s plenty of room to make it yours. Leave a circle of almond filling showing for a buckeye-style finish, add granola for crunch, or use chopped LoveRaw® Almond Butter Cups as a topping. However you roll them, the trick is getting the mixture firm enough to hold its shape without losing that soft, velvety centre.
No-Bake Almond Butter Chocolate Balls Recipe
These balls have a rich almond centre and a dark chocolate shell. There’s no need for a food processor, just a bowl, a spoon and a little fridge space.
The ingredient proportions are adapted from Tasty’s chocolate almond butter balls recipe.
Serves: 10, one ball each
Prep time: 15 minutes, plus approximately 40 minutes chilling
Difficulty: Easy
Ingredients
- 120g smooth almond butter
- 50g ground almonds, plus a little extra if needed
- 1 teaspoon vanilla extract
- 115g dark chocolate, checked to ensure it’s made without dairy
- A small pinch of flaky sea salt, optional
Method
- Line a plate or small tray with baking paper. Make sure it will fit in your fridge.
- Stir the almond butter well, especially if oil has separated at the top of the jar. Mix it with the ground almonds and vanilla in a bowl.
- Press a little mixture between your fingers. It should hold together without spreading. If it’s very soft, add a little more ground almond; if it’s crumbly, mix in a little more almond butter.
- Divide the mixture into 10 portions and roll each one into a ball. Place them on the lined tray.
- Chill for about 20 minutes, or until the balls feel firm enough to handle.
- Break the chocolate into a heatproof bowl. Melt it in the microwave in short bursts, stirring between each, or set the bowl over a pan of gently simmering water. Don’t let the bottom of the bowl touch the water.
- Use a fork to dip each ball into the melted chocolate. Let the excess drip back into the bowl, then return the ball to the tray. Sprinkle with a little flaky salt, if using.
- Chill again until the chocolate has set, then serve.
Tip: If the balls soften whilst you’re dipping them, return the remaining centres to the fridge for a few minutes.
Choosing Your Ingredients
Almond butter
Smooth almond butter makes a softer, more even centre. A runnier butter is easy to stir, but it may need a little more ground almond before the mixture is firm enough to roll.
If you prefer a bit of texture, try a crunchy almond butter. Stir the jar thoroughly before measuring either type, so the oil and almonds are evenly mixed.
The filling isn’t heavily sweetened. If your almond butter is unsweetened, expect the finished balls to taste nutty and rich, with most of their sweetness coming from the chocolate coating.
Ground almonds
Ground almonds help the mixture hold its shape and add more almond flavour. They’re different from whole chopped almonds: the fine texture gives the centres their soft, rollable consistency.
Add any extra gradually. Too much can make the balls crumbly, whilst a small amount can rescue a mixture made with particularly runny almond butter.
Dark chocolate
Choose a dark chocolate you enjoy eating on its own. A sweeter bar will give you a sweeter coating; a more intense dark chocolate will bring a deeper cocoa flavour.
Dark chocolate isn’t automatically made without dairy, so check the ingredients if that matters to you. Chocolate can also carry allergy information separately from its ingredient list, so read the whole label.
How to Dip the Balls Without the Mess
A little chocolate on your fingers is part of the deal, but a firm centre makes dipping much easier. Chill the rolled balls first and keep the melted chocolate warm enough to flow, rather than piping hot.
Rest a ball on a fork and lower it into the chocolate. Turn it gently to coat, lift it out and let the excess drip off before placing it on the baking paper. If the coating pools around the base, slide the fork lightly against the side of the bowl before moving the ball.
You don’t need a perfect shell. Drizzle any leftover chocolate over the tops, or use it to cover gaps once the first layer has started to set.
Make Dark Chocolate Almond Butter Buckeyes
Buckeyes are recognisable by the circle of filling left visible at the top. For an almond butter version, dip each chilled ball into the dark chocolate without fully submerging it.
A cocktail stick can help you hold each ball from the top. Once it’s back on the tray, remove the stick and gently smooth over the hole with a fingertip. Chill until the chocolate sets.
Fixing the Texture
Almond butters vary, so use the recipe quantities as your starting point and let the mixture tell you what it needs. You’re after a soft dough that stays together when pressed.
| If the mixture is... | Try this |
|---|---|
| Too soft to roll | Mix in a little extra ground almond, then chill briefly. |
| Dry and crumbly | Add a little almond butter and mix again. |
| Sticky on your hands | Chill it before rolling, or lightly dampen your hands. |
| Falling apart during dipping | Chill the shaped balls until firmer and handle them gently. |
| Spreading on the tray | Return them to the fridge before coating. |
Make adjustments a little at a time. You can always add more ground almond or almond butter, but it’s much harder to take it back out.
Chocolate Almond Butter Bites With Granola
Want a bit more crunch? Fold one or two tablespoons of finely broken-up granola into the finished almond mixture before rolling. If the mixture becomes too crumbly, add a little almond butter until it holds together again.
Choose a granola you like straight from the pack. Large clusters can make the balls awkward to shape, so break them into smaller pieces first. You can also press a few crumbs onto the chocolate coating before it sets.
For a softer centre with a crisp topping, leave the mixture as it is and use the granola on the outside only. The contrast with the smooth almond filling is worth it.
Make Chocolate Almond Butter Granola Instead
If you’d rather have loose granola than rolled bites, try a quick, no-bake version. Spread 100g of your favourite granola on baking paper. Drizzle over one tablespoon of almond butter and about 20g of melted dark chocolate, then toss lightly and chill until the chocolate sets.
Break it into clusters or leave it loose for sprinkling over a dessert. Check the granola and chocolate labels if you want the finished mix to be made without dairy. This version is more of a chocolate-coated granola than a baked granola recipe.
Ways to Change the Flavour
Almond butter chocolate protein balls
If you’re looking for an almond butter chocolate protein ball, you can add a little plant-based protein powder to the filling. Start with one tablespoon of a chocolate or vanilla powder, then add a little extra almond butter if the mixture becomes too dry to hold together.
Powders differ in flavour and texture, so taste the mixture before shaping it. The amount of protein will depend on the ingredients and portion size, rather than the name of the recipe.
A grain-free, paleo-style version
The basic filling uses almond butter and ground almonds rather than oats or granola. For a paleo-style batch, choose almond butter, vanilla and dark chocolate that fit the ingredients you personally use for that approach.
Chocolate formulations vary, so check the label rather than assuming every dark bar fits. Skip the granola variation if you’re avoiding grains.
A sweeter centre
The chocolate shell brings sweetness, but you can mix a little maple syrup into the filling if you prefer. Start with a teaspoon, taste, then add more if you like.
Maple syrup also softens the mixture. If it becomes difficult to roll, mix in a little extra ground almond and chill before shaping.
Extra chocolate and crunch
For a more dramatic topping, finely chop a M:lk® Choc Cre&m® Wafer Bar and scatter the pieces over the melted chocolate before it sets. Add them shortly before serving if you want to enjoy their crunch. The wafer layers contain wheat.
You can also chop Almond Butter Cups and press a few pieces onto each ball. It’s an excellent way to double down on the almond-and-chocolate combination.
Serving and Storing Your Chocolate Balls
Serve the balls chilled for a firmer coating, or let them sit briefly before eating if you prefer a softer centre. They’re good with coffee, on a dessert plate or tucked into a box for sharing.
For a different finish, skip the salt and add finely chopped almonds. A small drizzle of Hazelnut Cacao Spread "Choco Love" over the set balls brings another nutty chocolate note. Keep the drizzle light so the balls are still easy to pick up.
Store the finished balls in a covered container in the fridge. Separate layers with baking paper so the coatings don’t stick together, and aim to enjoy them within three to four days for the best texture.
To make them further ahead, freeze the set balls in a suitable covered container, with baking paper between layers. For the best texture, enjoy them within a month and thaw them in the fridge before serving.
Conclusion
These almond butter chocolate balls are proof that a short ingredient list can still deliver a seriously good choc moment. Keep the centres smooth, add granola for crunch, or leave a little almond showing for a buckeye-style finish.
- Stir the almond butter before measuring.
- Chill the centres before dipping.
- Adjust the mixture gradually until it holds its shape.
Tip: Save a little melted chocolate for a final drizzle. It’s an easy way to finish the balls and cover any gaps in the coating.
For another nutty chocolate treat, explore our LoveRaw Almond Butter Cups.
FAQ
Can I make almond butter chocolate balls without a blender?
Yes. Smooth almond butter and ground almonds mix easily with a spoon, so there’s no need for a blender. If your almond butter is particularly thick, take your time stirring it into the ground almonds.
Can I use peanut butter instead of almond butter?
Yes, smooth peanut butter can work in the same recipe, although the flavour will be more distinctly peanutty. Stir it before measuring and adjust the ground almonds if the mixture is too soft or too crumbly.
Can I make these balls without a chocolate coating?
You can leave the coating off and roll the centres in a little cocoa powder or finely chopped almonds instead. The result will be less sweet than the coated version, so taste the mixture before shaping and add a little maple syrup if you prefer.
Why won’t my almond butter balls hold together?
The mixture may be too dry, or the almond butter may be especially thick. Mix in a little more almond butter until a pressed portion holds its shape. If the balls are soft rather than crumbly, add a little ground almond and chill them before dipping.
