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Easiest Almond Butter Crunch Bites

Chocolate Coated Almond Butter Crunch Balls (vegan + gluten-free)

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5 from 3 reviews

  • Author: Elaine Gordon
  • Total Time: 5 minutes
  • Yield: 12 1x
  • Diet: Vegan


This vegan and gluten-free treat is about to become your favorite! Chocolate Coated Almond Butter Crunch Balls are the perfect bite!


Units Scale
  • 1/2 cup raw creamy almond butter (unsalted and unsweetened), runny works best here
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • 1 cup super fine blanched almond flour (not almond meal)
  • 1/2 cup brown rice crisp cereal, unsweetened or lightly sweetened with coconut sugar
  • 1 cup vegan, refined sugar-free chocolate chips (I use Hu brand), melted on the stovetop or microwave
  • optional: flaky sea salt for garnish


  1. Add almond butter, maple syrup, vanilla and salt to a medium sized mixing bowl.  Use a spoon to stir together until well combined.
  2. Add the almond flour and stir again.  Fold in the brown rice crisp cereal and mix until evenly distributed.
  3. Use a 1.5 tablespoon cookie scoop to portion out the batter into 12 scoops.  Place each scoop on a parchment paper lined baking sheet.  Use your hands to roll each scoop into a ball.  Freeze for at least 20 minutes.
  4. Once frozen dip each ball into the melted chocolate.  You can do this using two forks or a chocolate dipping toolset like this.  Allow excess chocolate to drop off before placing each ball back onto the parchment lined baking sheet.  Add flaky sea salt if desired (just a tiny pinch on each ball before the chocolate sets).  Freeze again for at least 10 minutes to allow the chocolate to fully set.  Enjoy straight from the freezer.
  5. Once frozen you can consolidate the balls into an airtight container and store in your freezer for up to three months.
  • Prep Time: 5
  • Category: Snack/Dessert
  • Method: Freezer