Choc Crispy Crunchies
Choc Crispy Crunchies
Ingredients
- 1 cup almond flour
- 1/4 cup cacao powder
- 1 1/2 cups soy crisps
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons crunchy peanut butter, heaped
- 1 cup dark chocolate, melted, for dipping
- 1/4 cup soy crisps, for dipping
Instructions
- 1
In a large mixing bowl, combine the almond flour, cacao powder, 1 1/2 cups of soy crisps, maple syrup, coconut oil, and crunchy peanut butter. Stir the mixture together with a spatula until well combined and a dough-like consistency forms.
⏱️ 5 min
- 2
Knead the mixture briefly by hand to ensure all ingredients are thoroughly incorporated. Then, roll the combined mixture into approximately 1-inch diameter balls.
⏱️ 5 min
- 3
Place the rolled balls on a plate or baking sheet lined with parchment paper and set them in the freezer for 15 minutes to firm up.
⏱️ 15 min
- 4
While the balls are chilling, melt the dark chocolate using a double boiler or microwave. Once melted, stir in the remaining 1/4 cup of soy crisps.
⏱️ 2 min
- 5
Remove the chilled balls from the freezer. Dip each ball into the melted dark chocolate mixture, ensuring it is fully coated. Allow any excess chocolate to drip off.
⏱️ 3 min
- 6
Place the chocolate-coated balls back onto the parchment-lined plate or baking sheet. Set them in the fridge or freezer until the chocolate is completely firm, about 15 minutes in the freezer or 30 minutes in the fridge.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Choc Crispy Crunchies
- 1 cup almond flour
- 1/4 cup cacao powder
- 1 1/2 cups soy crisps
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons crunchy peanut butter, heaped
- 1 cup dark chocolate, melted, for dipping
- 1/4 cup soy crisps, for dipping
Instructions
- 1
In a large mixing bowl, combine the almond flour, cacao powder, 1 1/2 cups of soy crisps, maple syrup, coconut oil, and crunchy peanut butter. Stir the mixture together with a spatula until well combined and a dough-like consistency forms.
⏱️ 5 min - 2
Knead the mixture briefly by hand to ensure all ingredients are thoroughly incorporated. Then, roll the combined mixture into approximately 1-inch diameter balls.
⏱️ 5 min - 3
Place the rolled balls on a plate or baking sheet lined with parchment paper and set them in the freezer for 15 minutes to firm up.
⏱️ 15 min - 4
While the balls are chilling, melt the dark chocolate using a double boiler or microwave. Once melted, stir in the remaining 1/4 cup of soy crisps.
⏱️ 2 min - 5
Remove the chilled balls from the freezer. Dip each ball into the melted dark chocolate mixture, ensuring it is fully coated. Allow any excess chocolate to drip off.
⏱️ 3 min - 6
Place the chocolate-coated balls back onto the parchment-lined plate or baking sheet. Set them in the fridge or freezer until the chocolate is completely firm, about 15 minutes in the freezer or 30 minutes in the fridge.
⏱️ 15 min