Chocolate Dipped Almond Butter Delights

Experience the magic of homemade almond butter in our easy and delicious cookie recipe, perfect for satisfying your sweet tooth.

Time to read: 4 mins | Time to make: 1 hour | Yields: 16 cookies

Homemade Almond Butter

If you choose to use the store-bought almond butter, feel free to skip this section and jump straight to the cookie-making one.

Ingredients

• 3 cups (450 g) raw almonds

• ¼ teaspoon salt

Method

1. Preheat the oven to 350°F(180°C). Spread the almonds on the large baking sheet and toast the almonds for 10 minutes, stirring halfway.

2. Let the almonds cool to room temperature. 

3. Place almonds in a high-speed blender or food processor. Blend for around 15 minutes until a smooth mixture forms, adding in the slat in the last few minutes. 

4. The almonds will go from a flour-like texture to a bigger ball against the side of the food processor, and finally, they will turn creamy. 

5. In the beginning, you'll need to pause to scrape down the sides at least a few times. 

6. When it looks creamy enough, blend for a few more minutes. Almond butter seems creamy during this stage because it gets warm from so much processing. It will thicken as it cools down, so it must look creamy while still hot. 

7. If your processor gets warm along the way, stop and let it cool for a few minutes.

8. Transfer the almond butter to an airtight container and store it in the refrigerator. 

Almond Butter Delights

Ingredients

• 15 Medjool dates, pitted 

• 2 cups (160 g) rolled oats 

• 1 teaspoon cinnamon

• 1/2 teaspoon pumpkin pie spice 

• 4 tablespoons cocoa powder 

• 1/2 teaspoon vanilla extract

• 4 tablespoons almond butter 

• 5 oz (140 g) dark chocolate

Method

1. Place pitted dates in a medium-sized bowl and cover with hot water. Set aside for 10 minutes to soak.

2. Add oats, spices, and cacao to a food processor and grind the rolled oats into flour. 

3. Then drain the dates and add them to the food processor together with almond butter and vanilla. Mix until everything is nicely combined. 

4. Transfer the mixture to the work surface covered with plastic and shape it into a rectangle. Then roll the mixture using the plastic into a nice round log. Transfer to refrigerator to chill for 30 min- 1 hour. 

5. Remove from the fridge, remove and discard plastic and place the log onto the cutting board. 

6. Cut the log into 16 rounds.

7. Melt dark chocolate with one teaspoon of coconut oil using a double boiler or the microwave. See the instructions below if you need help with how. 

8. Dip the top of each round in chocolate. Return to fridge for 10 minutes for chocolate to set. 

   Melt the Chocolate: 

   1. Microwave – add the chocolate and coconut oil to a microwave-safe bowl. Microwave for 30 seconds, then use a clean and dry spatula to stir well; continue to microwave the chocolate in 30-second intervals, pausing to stir well. Once the chocolate is 80% melted, remove it from the microwave and stir with the spatula until completely melted.

   2. Double-Boiler – fill a saucepan with 1-2″ of water, then place a glass bowl over the top. Bring the water to a simmer over high heat, then reduce the heat to medium-low. While the water is warming, add the chocolate and coconut oil to the glass bowl. Use a clean and dry spatula to stir frequently until the chocolate is around 80% melted. Then, carefully remove the bowl from the pot. Stir with the spatula until completely melted.

Nutrition facts per cookie:

Energy: 126kcal | Carbs: 24 g | Protein: 2 g | Fat: 4 g