Beet Ginger Chocolate Covered Almond Butter Balls- By @sprouting.health

This is a long over due post but here we go!

Huge shout out to @sprouting.health for coming up with these delicious chocolate covered almond butter balls! Dante from @sprouting.health has been a loyal customer for months now and entered this recipe into our Instagram recipe contest. Although many entries were worth the prize, this one stood out to us for its sweetness, richness, creativeness, and aesthetically pleasing photos! Thank you Dante for the wonderful post, and to anyone reading… you need to get on this recipe! It’s super simple and it’s that sweet treat you’d never know is vegan. ;) This recipe obviously calls for beet ginger almond butter but you can use whichever flavour of almond butter suits your tastebuds. :)

What you need:

-1/2 cup Beet Ginger almond butter

-1 tbsp coconut oil or vegan butter

-1/2 cup powdered sugar

-1/2 tsp vanilla extract

-1/2 tsp cinnamon

-100g non-dairy dark chocolate

-Sliced almonds for garish

Directions:

-Mix the almond butter and coconut oil together in a mixing bowl until well-incorporated. Add the vanilla, and cinnamon, and mix again while gradually adding the powdered sugar.

-Form the dough into balls of about 2 teaspoons each. Freeze the balls for about 10 minutes.

-While the balls freeze, melt the chocolate in the double broiler or microwave.

-Dip the balls into the chocolate to cover them completely. This step is easiest done with a toothpick inserted. If desired, add slivered almonds on top to garnish.

-Place them on a silicon baking mat or parchment paper, and put into the freezer for 5 minutes.