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+ servings

PALEO CHOCOLATE ALMOND BUTTER BITES

Author: Nicole Modic of @KALEJUNKIE

SERVES 12 large bites
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Ingredients

THE BASE:

  • 1/2 cup cocoa powder
  • 1 1/4 cups coconut flour
  • 1 cup coconut oil, lightly melted
  • 3/4 cup maple syrup
  • 1/2 tsp salt
  • 1/8 tsp cinnamon (optional)

FILLING:

  • 1/2 cup almond butter
  • toppings you desire, such as fresh raspberries!

Instructions

  • 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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