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Maple-Almond Crunch Bites


Chef notes

I'm always looking for delicious new ways to keep snacking fun. What I love about these bites is that they're just sweetened up with some juicy Medjool dates. Not to mention they're also vegan, gluten-free and grain-free.

Swap option: Feel free to omit the chocolate, if that's not your thing. I like to sprinkle some crushed almonds on top as well. Chia seeds or hemp seeds would be a great option if you're looking add more protein. 


Crunch bites
  • 1/3 cup raw almonds
  • 1/3 cup maple almond butter
  • 1/4 cup almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1 tablespoon chia seeds
  • 7 Medjool dates
  • 2 tablespoons almond milk
  • 2 tablespoons sliced raw almonds
Chocolate topping (optional)
  • 1/3 cup chocolate chips
  • 1/2 tablespoon coconut oil


For the bites:

Toss almonds, almond butter, shredded coconut, Medjool dates, chia seeds and almond milk into a blender. Pulse until only small bits remain since the mixture should not be totally smooth. 

Form the dough into balls and place them in a fridge on a plate covered in wax paper (or dish) to firm up while you melt the chocolate. If you're not going for the chocolate coating or drizzle, you can place them straight in the freezer for at least 30 minutes.

For the chocolate topping:

Melt the chocolate chips with the coconut oil in the microwave, stirring every 30 seconds to make sure the mixture is smooth. This will take about 2 minutes. Set aside to let cool for a few minutes.

To serve:

Remove bites from the fridge and drizzle with chocolate or roll each of them into the chocolate until they are all fully coated. Once they are all covered or drizzled, place back onto a clean, wax paper-covered plate.

Freeze for at least 45 minutes. Let thaw for a few minutes before serving. In between snacks, store them in the freezer.