This recipe was adapted from one I found on The Kitchen Table at Eating Clean’s community website. I decided to use almond butter and my preference is TJ, you can use any brand. I also used pretzels and the original recipe called for brown rice cereal. I couldn’t find any so I figured it was for binding and crunch factor so I found the best substitute possible at the time. I also eliminated the coconut oil after following the original directions. I didn’t feel like I got a very good coating because the oil made it very runny. I decided to make a new batch of chocolate that was nothing but the chocolate. It was original in solid form so I figured it would return to solid, as it did. Before careful thought because the chocolate alone has a very high burn temp.

I used a small melon scoop (from Pampered Chef) to scoop small round balls. The recipe called for “crushed nuts” to roll the balls in but I used more of a chopped nut because I love crunch. I might go a little bit finer next time because I think it would help hold them together better.  They definitely need to be refrigerated for a while, I believe they could actually be put in the freezer and get a slight frozen effect on the because they can be hard to manage otherwise.

These were fabulous. I will make them again. I will seek out the brown rice cereal instead of the pretzels to clean it up the rest of the way. There is very little sodium in these so if you need a salty sweet, you will need to play around with the addition of salt to taste.

Hope you enjoy. Please come back and leave a comment if you do!! Thanks!

  • 1/2 cup honey
  • 1/2 cup Crunchy Almond butter
  • 2 cups pretzels, crushed
  • 1/2 cup raw almonds, crushed
  • 4 ounces unsweetened 100% cacao baking chocolate
  • 2 tablespoons powdered stevia

In a bowl mix together honey, almond butter and crushed pretzels. Once incorporated well, roll in crushed peanuts to coat. Place balls on a baking sheet lined with parchment or waxed paper. Refrigerate balls for 30 minutes. Melt chocolate in a bowl in the microwave for 1 minutes intervals until completely melted. Add stevia and stir until smooth. Refrigerate to thicken slightly, (about 15-20 minutes). Dip one ball at a time into melted chocolate, place on baking sheet and sprinkle with chopped almonds. Continue with the rest. Refrigerate balls for 10-15 minutes until chocolate is hardened.  Keep refrigerated.