Sea Salt Chocolate Almond Butter Balls

When I stumbled upon this recipe from Ask The Dentist my first thought was OMG—this dessert recipe is PCOS perfection!

Seriously—it’s low glycemic, has minimal carbs, and is full of healthy fats. Plus, it’s sweet enough to satisfy your sweet tooth, but not loaded with processed sugars that will spike (and crash) your blood sugar.

That means that this dessert keeps your hormones happy and your taste buds satisfied, and it’s dentist approved! (Who knew such glorious treats existed, right?!)

SEA SALT CHOCOLATE ALMOND BUTTER BALLS

Ingredients*

2 cups almond butter – leave it outside of the fridge, upside down, to let it soften and to let the natural oils mix.
1 3/4 cups almond almond flour
2 tsp vanilla
1/2 cup raw honey or coconut sugar – raw honey has lots of health benefits and coconut sugar is very low glycemic index.
8 oz of 75% to 85% cacao dark chocolate – roughly chopped.
2 tsp coconut oil
Sea salt (just to sprinkle on top – optional)
Wax or parchment paper

*Use organic whenever possible

Instructions

1. Place almond butter (remember to let it soften first), almond flour, vanilla, raw honey or coconut sugar in a medium bowl or food processor. Mix until you have a smooth dough.
2. Place bowl in the fridge for about 15 – 30 minutes or until the dough is completely chilled, but not hardened.
3. Line a sheet pan with parchment paper or wax paper. Roll a heaping tablespoon of almond butter mixture into a ball and place on parchment or wax paper; repeat with remaining mixture. Dust your hands with almond flour to prevent sticking.
4. Place the balls on the lined sheet pan in the fridge for about 30 minutes to an hour. Longer won’t hurt.
5. Start melting chocolate and coconut oil together in a double boiler or in a metal bowl over a pot of simmering hot water (not boiling). Stir until melted.
6. Remove balls from fridge and using a skewer or spoon, dip them one at a time into the melted chocolate. Coat evenly and place back on lined sheet pan.
7. Place chocolate covered balls back in the fridge for at least 30 minutes or until the chocolate hardens. Sprinkle with sea salt just before the chocolate completely hardens.

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