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Paleo Chocolate Almond Butter Bites

 March 30, 2018

PALEO CHOCOLATE ALMOND BUTTER BITES - INGREDIENTSTHE BASE:1/2 cup cocoa powder1 1/4 cups coconut flour1 cup coconut oil, lightly melted3/4 cup maple syrup1/2 tsp salt1/8 tsp cinnamon (optional)FILLING:1/2 cup almond buttertoppings you desire, such as fresh raspberries!

I’m on a serious baking kick, lately. But don’t get me wrong, I don’t spend hours in the kitchen. Back in the day when I didn’t have kids, that was a different story. Now it’s all about being quick without sacrificing taste. I want treats that are healthy, low in sugar, and that taste great.

I created these paleo chocolate almond butter bites because Easter is coming up in a few days, and I wanted to have some healthy treats on hand for the boys. I tested a couple of different recipes, and finally came up with what I think is the perfect combo of ingredients and taste.

If an almond butter filling just isn’t your thing, that’s A-OK! Try any nut butter, melted chocolate, or even some jam! The key is to get the cookie base right (they taste like chocolate shortbread), and then the world is your oyster – fill em up, fill em up, with what ever your heart desires.


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Nicole Modic
SERVES 12 large bites
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  • ½ cup cocoa powder
  • 1 ¼ cups coconut flour
  • 1 cup coconut oil, lightly melted
  • ¾ cup maple syrup
  • ½ tsp salt
  • tsp cinnamon (optional)


  • ½ cup almond butter
  • toppings you desire, such as fresh raspberries!


  • Preheat oven to 350.
  • Rub a 12 count muffin tin with coconut oil so that the cookie bites won't stick.
  • In a medium bowl, mix together the cookie base ingredients.
  • Using a spoon, scoop some dough into each muffin spot, gently pressing down a bit more in the center to create room for the filling.
  • Bake for 9 to 10 minutes.
  • Let them cool completely (about 20 minutes).
  • Then carefully pop each one out and place on a cookie drying rack. The easiest way to remove them is to use a toothpick or knife to gently scrape around the edges of each cookie bite in the tin, and then use your fingers to loosen and pop them out.
  • Once they are out, just spoon a little almond butter into each one and top with fresh raspberries. Devour!
  • These keep in the fridge for up to one week in an airtight container. Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!





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