Ingredients2 cups (16 ounces) creamy almond butter (I use Barney Butter, a “peanut-safe” variety)
3 tablespoons coconut oil, melted
¼ cup coconut flour
pinch of salt
1 ¼ cups powdered sugar (use a corn-starch free brand if you are corn-free)
1 ½ cups gluten-free crispy rice cereal, such as Erewhon
1 – 12 ounce bag of semi-sweet chocolate chips of your choice
2 tablespoons non-hydrogenated shortening, or coconut oil
In a mixing bowl, combine the almond butter, melted coconut oil, coconut flour, salt, and powdered sugar. Mix with a large spatula until well combined.
Add the crispy rice cereal and stir until thoroughly distributed.
Chill for 2-3 hours.
Working with 1 tablespoon of dough at a time, form round, smooth balls with your hands. You need to work quickly since the dough will melt in the warmth of your hands. You can dust your hands with a bit of gluten-free flour or tapioca starch to keep things less sticky. Place the dough balls on a sheet pan and chill for 30 minutes before dipping.
While the dough is chilling, slowly melt the chocolate chips and shortening (or coconut oil) in a double boiler (or microwave). Stir until smooth and shiny. Allow to cool for about 10 minutes before dipping the candy balls.
Give the chocolate one more quick stir and then dip the chilled candy balls one at a time into the chocolate. I use a large fork and give each ball a couple of bounces on the fork to allow excess chocolate to fall before I transfer them to a wire rack or sheet pan that has been lined with parchment.
Garnish with crisped rice and chill for 30 minutes before serving. These store well in an airtight container in the refrigerator.