Almond Bombs are a delightful combination of roasted almonds and sweet, chewy ingredients, encased in a rich layer of chocolate. These bite-sized treats pack a punch of flavor and texture, making them a favorite for both snacking and sharing. Perfect for any occasion, these almond bombs are easy to make and are sure to impress friends and family with their deliciousness. Whether you’re looking for a quick energy boost or a sweet treat after dinner, these almond bombs are the perfect solution!
Ingredients
For the Almond Bombs:
- 1 cup raw almonds (or roasted for extra flavor)
- 1 cup pitted dates
- 1/2 cup almond butter (or any nut butter of your choice)
- 1/4 cup unsweetened shredded coconut (optional)
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
For the Chocolate Coating:
- 1 cup dark chocolate chips (or milk chocolate for a sweeter version)
- 1 tablespoon coconut oil (for a smoother coating)
Optional Toppings:
- Crushed almonds
- Cocoa powder
- Sprinkles
Instructions
- Prepare the Almond Mixture:
- In a food processor, combine the raw almonds and pitted dates. Pulse until the mixture is finely chopped and begins to stick together.
- Add the almond butter, shredded coconut (if using), sea salt, and vanilla extract. Pulse again until everything is well mixed and forms a sticky dough. You may need to scrape down the sides to ensure everything is incorporated.
- Shape the Almond Bombs:
- Using your hands, take small portions of the mixture (about 1 tablespoon) and roll them into balls. Place the formed almond bombs on a baking sheet lined with parchment paper. Repeat until all the mixture is used.
- Chill the Almond Bombs:
- Place the baking sheet in the refrigerator for about 30 minutes to allow the almond bombs to firm up.
- Melt the Chocolate:
- In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Heat in the microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Coat the Almond Bombs:
- Remove the almond bombs from the refrigerator. Dip each bomb into the melted chocolate, ensuring it is fully coated. Use a fork to lift them out, allowing any excess chocolate to drip off.
- Place the chocolate-coated almond bombs back onto the parchment-lined baking sheet.
- Add Toppings:
- While the chocolate is still wet, sprinkle with crushed almonds, cocoa powder, or any toppings of your choice.
- Set the Chocolate:
- Once all the almond bombs are coated, place the baking sheet in the refrigerator for an additional 30 minutes to let the chocolate set.
- Serve and Enjoy:
- Once the chocolate has hardened, your Almond Bombs are ready to enjoy! Store any leftovers in an airtight container in the refrigerator for up to a week (if they last that long!).