How to Make Chocolate Almond Butter Crunch Balls

These Chocolate Almond Butter Crunch Balls are next-level amazing! They taste like something you would splurge on at a chocolate shop. BONUS: They are dairy and gluten free!


3/4 cup of chocolate chips

1 cup of vanilla almond butter

2 1/2 tablespoons of coconut oil

1 1/2 tablespoons of honey

1 cup crushed corn puffs cereal (preferably chocolate)

toasted coconut for topping



  1. Mix almond butter, cereal, honey and 1 1/2 tbs of the coconut oil in a bowl.
  2. Let the mixture chill in the refrigerator for about 30 minutes. This will make it easier to roll the almond balls.
  3. Roll mixture into balls and place on a baking sheet lined with wax paper. Let harden in the refrigerator for 30 minutes.
  4. Add chocolate chips and 1 tbs of coconut oil and microwave until it becomes liquid (start at 30 seconds, stir and keep going until liquid).
  5. Dip almond balls in chocolate sauce and top with toasted coconut.
  6. Let cool in the refrigerator for 15-20 minutes, or until the chocolate has hardened.
  7. Enjoy!img_0279 img_0286

More About the Ingredients:

Chocolate Chips: My chocolate chips of choice are the Enjoy Life semi-sweet chocolate mini chips. To see my review click here.

Almond Butter: My almond butter of choice is the Justin’s Vanilla Almond Butter. To see my review click here.

Coconut Oil: I like the extra virgin, cold pressed variety.  Here’s a link to my favorite brand.

Honey: I like local honey because some experts believe it offers health benefits.  Do some research for yourself and see if you agree.

Corn Puffs Cereal: The cereal I use for the crunch in these Chocolate Almond Butter Crunch Balls is the Nature’s Path Choco Chimps.

Toasted Coconut: I topped the Chocolate Almond Butter Crunch Balls with shredded coconut that I toasted. If you don’t like shredded coconut you can leave the Chocolate Almond Butter Crunch Balls plain.

Recipe Video:

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