There’s only one thing I like more than creating recipes, and that is… EATING the results. As you know by now, I’m a proud, chronic snacker. I’m always looking for delicious new ways to keep the snacking alive.
I had a ton of raw almonds in my pantry, and decided to whip up these Almond Crunch Bites for the sweet treat I was just vying for with my afternoon coffee. What I love about these bites is that there’s no added sugar and they’re just sweetened up with some juicy medjool dates (the. best. of. nature’s. candy). Not to mention they’re also vegan, gluten-free, and grain-free.
You can feel free to omit the chocolate if you’d prefer but honestly…how could you turn that drizzle (or full layer…) of smooth chocolate down? I like to sprinkle some crushed almonds on top as well. Chia seeds or hemp seeds would be a great option too!
Make these at the beginning of your week and know you’ll always have a sweet snack waiting for you at home…
Tag me @DADAEATS and #DADAEATS on Instagram so I can see what you’re whipping up!
- 1/3 cup raw almonds
- 1/3 cup maple almond butter
- 1/4 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1 TBSP chia seeds
- 7 medjool dates
- 2 TBSP almond milk
- 2 TBSP sliced raw almonds (for topping)
For chocolate topping (optional)
- 1/3 cup chocolate chips
- 1/2 TBSP coconut oil
Toss almonds, almond butter, shredded coconut, medjool dates, chia seeds, and almond milk in a blender. Pulse until only small bits remain.
Form the dough into balls and place in fridge on a wax paper covered plate or dish to firm up while you melt the chocolate. If you're not going for the chocolate coating or drizzle, you can place them straight in the freezer for at least 30 minutes.
Melt the chocolate chips with the coconut oil in the microwave, stirring to make sure the mixture is smooth. Set aside to let cool for a few minutes.
Remove bites from the fridge and either drizzle with chocolate or roll each of them into the chocolate until they are all fully coated. Once they are all covered or drizzled, place back on a wax paper covered plate to store in the freezer.
Freeze for at least 45 minutes if using chocolate. Let thaw for a few minutes before serving. Store in freezer.
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