These frozen chocolate almond bites are low in sugar, with a creamy chocolate almond butter filling that’s lightly sweetened with pure maple syrup. And if you like, you can even use peanut butter or any other nut butter instead of the almond butter. When you want a quick and easy chocolate treat that isn’t too sweet, these are wonderful to keep on hand in the freezer.
You might also love this white chocolate Oreo cookies and cream bark, homemade caramel popcorn, and toasted trail mix.
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Why You’ll Love This Recipe
Quick and Easy. You only need 5 ingredients and a couple of minutes to make these. Then just pop them in the freezer for a few hours!
Versatile. Instead of almond butter, try peanut butter, cashew butter or sun butter! And instead of maple syrup, you can use honey, agave syrup, or even a little stevia to sweeten the chocolate.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Coconut Oil. Use a virgin coconut oil that’s solid at room temperature, not a liquid cooking coconut oil.
- Salt. Enhances the flavor of the almond butter. Note that if your nut butter is already salted, though, you should not add additional salt.
- Maple Syrup. Sweetens the cocoa powder, which is pretty bitter without any added sweetener.
- Almond Butter. Preferably, use a creamy all natural almond butter or other nut butter.
- Unsweetened Cocoa Powder. I like to use Dutch-processed cocoa powder, but you can also use a natural cocoa powder.
Instructions
- Measure the coconut oil into a microwaveable bowl. Microwave on high for 45-60 seconds to melt the coconut oil. Stir in the salt, maple syrup and almond butter. Make sure it’s well combined, so the salt is evenly distributed.
- Stir in the cocoa powder until well combined.
- Taste the mixture, and see if you want to add a pinch more salt, or even a little stevia to make it a touch sweeter.
- Place 24 mini paper cupcake liners in your mini cupcake pan. Fill each one with about a tablespoon of the chocolate mixture, dividing it evenly between each.
- Place the pan in the freezer. Freeze the chocolate almond butter bites for several hours until firm.
- Remove from the pan, and place them in a ziplock freezer bag. Keep them frozen for up to 3-6 months. Enjoy the chocolate almond bites frozen, or thawed for just 2-3 minutes.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Will this recipe work with any kind of nut butter?
Yes, it should work with any type of nut butter.
Can I leave out the coconut oil?
While I haven’t tried it, you probably can leave it out.
What kind of cocoa powder did you use?
I used Rodelle Dutch-processed cocoa powder.
Will any type of sweetener work in this recipe?
You can use any type of liquid sweetener, like maple syrup, honey, agave syrup, brown rice syrup, etc. Or, add a small amount of stevia to taste.
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Low Sugar Frozen Chocolate Almond Butter Bites
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Mini Cupcake or Tartlet Pan (with 24 molds)
Ingredients
- 5 tbsp virgin coconut oil (solid, not a liquid coconut oil for cooking)
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp pure maple syrup or honey
- 1 cup creamy or crunchy, all-natural almond butter
- 3-4 tbsp unsweetened cocoa powder
Instructions
- Measure the coconut oil into a microwaveable bowl. Microwave on high for 45-60 seconds to melt the coconut oil. Stir in the salt, maple syrup and almond butter. Make sure it's well combined, so the salt is evenly distributed.
- Stir in the cocoa powder until well combined.
- Taste the mixture, and see if you want to add a pinch more salt, or even a little stevia to make it a touch sweeter.
- Place 24 mini paper cupcake liners in your mini cupcake pan. Fill each one with about a tablespoon of the chocolate mixture, dividing it evenly between each.
- Place the pan in the freezer. Freeze the chocolate almond butter bites for several hours until firm.
- Remove from the pan, and place them in a ziplock freezer bag. Keep them frozen for up to 3-6 months. Enjoy the chocolate almond bites frozen, or thawed for just 2-3 minutes.
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