• Prep Time: 60 mins
  • Cooking Time: 0 min
  • Serves: 24

Choco Covered Almond Butter Bites

  • Recipe Submitted by on

 Ingredients List

  • 1 cup packed pitted medjool dates (about 15 dates)
  • 1/2 cup creamy almond butter
  • 2 teaspoons pure-vanilla extract
  • 1 teaspoon water or rice syrup
  • 1/4 teaspoon sea salt
  • 1-1/2 cups roasted almonds, finely chopped
  • For the Dark Chocolate Sauce
  • 1 cup dark chocolate chips
  • 1 tablespoon melted coconut oil


Line a loaf pan or an 8 x 8 cake pan with parchment paper. Spray the parchment paper with coconut spray.
Add the dates to a food processor and process for a few minutes to process into a paste.
With the processor running, add the water or rice syrup, vanilla and salt.
Add the almond butter
Process for about a minute or until the ingredients are blended.
Turn the processor off and stir in the chopped roasted almonds.
Spread the mixture into the prepared pan and spread out. Form into an even rectangle shape of about 1/2 inch thickness.
Place in the freezer and freeze for about 30 - 45 minutes or until the bar has set.
Remove from freezer and cut into approximately 24 bite-size pieces.

Heat the chocolate chips and coconut oil in a small sauce pan over a double broiler. Stir until the chips have completely melted. Remove from heat.
Dip each piece of energy bite/candy in the chocolate and set on a cookie sheet lined with a Silpat.
Place the chocolate covered bites either in the freezer for about 10 minutes to set, or set them in the refrigerator for 30 - 45 minutes to set.
Store in refrigerator

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