Best 20 Almond Balls Recipes

CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY

Steps:

• In a large bowl mix together coconut, sugar, salt, vanilla, and condensed milk. If the mixture is too dry add additional milk until it all just comes together.
• Roll the mixture into 1-inch (2.5 cm) balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove the coconut balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with additional coconut and top with an almond (optional).
• Enjoy!

5-INGREDIENT CHOCOLATE ALMOND BUTTER BALLS RECIPE BY TASTY

Steps:

• In a bowl, mix almond flour, almond butter, and vanilla extract. Create round balls using your hands.
• Place onto a baking sheet and chill for 20 minutes or until solid.
• In a microwave-safe bowl, melt the chocolate in 30-second intervals.
• Individually coat eat ball in the chocolate and place back onto the baking sheet.
• Sprinkle with sea salt, if desired.
• Chill until chocolate is set.
• Enjoy!

CHERRY-ALMOND BALLS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. , Roll 1 teaspoon of dough around each cherry. Place on greased baking sheets. Bake at 325° for 15-20 minutes or until lightly browned. Remove to wire racks to cool slightly; roll in confectioners' sugar.

FAMOUS COCONUT-ALMOND BALLS

Steps:

• Line two cookie sheets or large flat surface with waxed paper and place large cooling rack on top. Place coconut in large bowl. Heat corn syrup, one minute in microwave, until syrup boils. Pour immediately over coconut and stir until well mixed.
• Using a tablespoon measure, shape coconut into 26 balls with hands and place on wire racks. Let rest 10 minutes, then re-roll each ball to keep loose ends from sticking out.
• Melt shortening and chocolate together in large glass bowl in microwave, or in saucepan on stovetop, stirring once or twice. Working quickly, spoon 1 tablespoon of chocolate over each ball. Lightly press an almond on top of each ball. Let balls stand until set.

5-INGREDIENT KETO AND VEGAN CHOCOLATE ALMOND BALLS

Steps:

• Line a baking sheet with parchment paper.
• Combine almond flour, almond butter, and vanilla extract in a bowl; mix until well combined and a soft dough is formed. Shape dough into 1/2-inch balls and place on the prepared baking sheet. Freeze until set, about 20 minutes.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip cookie balls in the melted chocolate and place on the prepared baking sheet. Sprinkle with chopped almonds and let sit until chocolate is set, about 10 minutes.

ALMOND COCONUT CHOCOLATE COOKIE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.
• Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool.

TOASTED ALMOND ICE CREAM BALLS

Steps:

• Place almonds in a shallow dish. Using an ice cream scoop, shape ice cream into balls. Roll each in almonds until well coated. Place on a waxed paper-lined baking sheet; cover and freeze., For sauce, combine the milk, chocolate chips and butter in a saucepan. Cook and stir over low heat until melted and smooth. Add sugar; bring to a boil. Reduce heat. Simmer for 8-10 minutes or until thickened, stirring frequently. , Serve hot or cold over ice cream balls.

ALMOND JOY BALLS

Steps:

• Drain a cooked potato and mash with a fork in large bowl.
• Work in powdered sugar, add coconut and extract.
• be sure to mix well.
• Roll in balls or logs and chill.
• Dip in melted chocolate.
• If it becomes sticky while rolling in balls just chill again.

VEGAN ALMOND BUTTER BALLS

Steps:

• Mix dates, coconut, and almond butter together in a bowl; form into teaspoon-size balls. Refrigerate or store in the freezer.

PAULA DEEN ALMOND CHOCOLATE BALLS

Steps:

• Cream together sugar and butter in a bowl; add milk. Stir in almond, coconut, and nuts; mix well.
• Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours.
• Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.

COCONUT-ALMOND POPCORN BALLS

Steps:

• Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1/2 teaspoon almond extract and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn until coated. Butter your hands, then shape into balls and roll in toasted shredded coconut.

ALMOND JOY CHOCOLATE BALLS

Steps:

• 1. Cream together sugar and butter in a bowl;add milk. Stir in almond extract,coconut and nuts;mix well. Form candy into 1 inch balls. Place on waxed paper and refrigerate for 3 hours. Melt paraffin and chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water.(If chocolate becomes to thick,return to heat for a minute or so to thin). With toothpick, dip each ball in chocolate and place on waxed paper to set.

ALMOND TAHINI DATE BALLS

Steps:

• Grind almonds and cinnamon in food processor until finely chopped.
• Add tahini and continue to pulse.
• Add dates and chop until all blended in (be careful with pits!).
• Form into 1" balls and refrigerate.
• Can be eaten chilled or at room temperature, and they also travel well so they make a good brown-bag dessert.

TOFFEE-ALMOND POPCORN BALLS

Steps:

• In a large pot, melt butter over medium. Add marshmallows and cook, stirring, until melted, 5 to 6 minutes. Remove from heat and add popcorn, toffee, almonds, chocolate chips, and salt; gently fold to combine.
• Working quickly, lightly coat hands with butter and gently shape popcorn mixture into 16 balls; place on a parchment-lined baking sheet and let cool until set, about 10 minutes.

HONEY ALMOND DATE BALLS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grind the almonds in a food processor until finely chopped. Move chopped almonds to a baking sheet and toast in the oven for 5 to 7 minutes, until fragrant and just a shade darker.
• Coarsely chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl.
• Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.
• Add the honey to the date and almond mixture. Mix together until evenly mixed and smooth.
• Coat your hands with some vegetable oil so mixture does not stick too much.
• Form mixture into 1-1/2" balls. Roll each ball in ground almonds to coat well. Place in a sealed container until ready to eat.
• Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together when moving.
• Will keep for up to 5 days at room temperature or up to a week in refrigerator.

AWESOME "NO-BAKE" ALMOND COCONUT BALLS

Steps:

• Place 1/4 cup shredded coconut in a shallow bowl. Line a large plate with parchment paper.
• Combine almond butter, 1/4 cup of the shredded coconut, almonds, coconut oil, and honey in a bowl; mix until a firm paste forms. Form almond butter mixture into balls, roll in shredded coconut, and place on the lined plate. Chill until firm, 2 to 3 hours.

APRICOT ALMOND CHOCOLATE BALLS

Steps:

• In food processor, process apricots, almonds and chocolate until very finely chopped.
• In medium saucepan over medium-high heat, cook sugar and water until soft ball stage, approximately 240°F (approximately 10 minutes).
• Stir in apricot mixture and cool.
• Squeeze mixture together with hands to form firm ball.
• Using approximately 1 Tbsp of mixture, form into 1-inch balls.
• Roll in powdered sugar.
• Place in candy cups or serve as desired.

ALMOND ICED SHORTBREAD BALLS (GLUTEN FREE)

Steps:

• Combine butter, sugar, and 1 cup of flour, using sturdy wooden spoon or mixer with dough hooks.
• Add eggs and mix in thoroughly.
• Gradually work in the remaining flour, until dough will roll into balls without being sticky.
• Roll into one or two-bite size balls and place on ungreased cookie sheet, or silicone baking sheet.
• Bake at 350 F for 15 minutes.
• Cool on cookie sheet before moving cookies to sheets of waxed paper. Space the cookies at least 1/2" apart on the waxed paper so you don't have to move them to put icing on them.
• Combine icing ingredients and stir until smooth.
• The icing should be runny enough to drop from a knife onto the cookies, but thick enough that it doesn't all run off. The icing will thicken as it sits. Add more water if needed.
• To ice, leave the cookie on the waxed paper, and drop enough icing onto it to cover the top and drip down the sides a bit. While the icing is still wet, you can add little drops of icing to ensure coverage.
• Try not to have too much icing ending up on the waxed paper, or you may not have enough for the whole batch.
• Let the icing dry before placing in shallow storage containers, in a single layer.

CHOCOLATE ALMOND BUTTER PROTEIN BALLS

Steps:

• Melt coconut oil in a small skillet over medium-high heat. Add rice flour; cook and stir until toasted, 3 to 5 minutes. Add chocolate and stir until just melted. Remove from heat.
• Place sesame seeds in a small soup bowl.
• Place almond butter, hemp seeds, cocoa powder, protein powder, honey, and salt in another bowl. Stir with a stiff silicone spatula. Add the rice flour mixture and stir to combine.
• Measure out about 16 balls using a small ice cream scoop or 2 tablespoons. Roll between palms to shape balls; roll in the bowl of sesame seeds to coat. Roll again to secure the seeds. Place balls in a baking dish and cover with plastic wrap.
• Refrigerate until firm, 2 to 4 hours. Serve chilled or at room temperature.

BONNIE'S CHOCOLATE COCONUT ALMOND BALLS

Steps:

• 1. TOAST ALMONDS IN A SKILLET: Heat nuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance. Watch them closely when using this method as it's easy to burn them. Stir nuts frequently for even toasting. Remove from pan to cool.
• 2. Melt the chocolate in the microwave at 30-second intervals until it is melted and smooth when stirred.
• 3. In a medium bowl add the following ingredients:
• 4. Measure 2 ¾ cups of flaked coconut
• 5. Add 2 tablespoons coconut milk
• 6. 3 tablespoons pure maple syrup
• 7. ½ teaspoon pure vanilla extract
• 8. a pinch of salt
• 9. Stir to combine. I use a potato masher . Just a few mashes and the dough-like mixture is ready to form into balls.
• 10. Make the balls by hand, about 1 inch in diameter. Roll the balls and insert an almond inside until it is hidden.
• 11. Then roll the balls in the melted chocolate.
• 12. Place the chocolate covered balls on a plate lined with parchment paper in the fridge until chilled, then transfer to an air-tight container to store. Separate layers with wax paper. Keep refrigerated.
• 13. Enjoy!