Mini Almond Chocolate Bites

No, Janelle is not missing, lost, or dead.  She’s just buried in work!  So, I’m bailing her out.  I’ve had this little number ready for months, but I just didn’t post it yet.  PaleOMG posted a similar recipe just last week.  DOH!  That’s what I get for waiting.  These are smaller, and ZONED.  Boom!  Beat that Julie! 😉  Cuteness in a bite size package!

My girls LOVE these.  They are super easy to make and are delicious!


Add sliced almonds on top for fun or not.


Mini Almond Chocolate Bites

Makes 18 ~ 0.5P, 0.5C, 2.5F

Base Layer

  • 3/4 c. + 2 Tbsp. Almond Flour, sifted
  • 2 Tbsp. shredded unsweetened coconut
  • 2 Tbsp. Almond Butter
  • 1.5 Tbsp. Coconut Oil, melted
  • 1.5 Tbsp. Agave (or Honey)
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Vanilla
  • Pinch of Salt

Chocolate Topping

  • 3 Tbsp. Coconut Oil, melted
  • 1 Tbsp Agave (or Honey)
  • 2 Tbsp Sugar Free Maple Syrup
  • 2 Tbsp Cacoa Powder
  • Pinch of Salt
  • Almond Slices


  1. Combine all the dry ingredients for the base layer.
  2. Add almond butter, agave, and coconut oil.
  3. Mix well.
  4. Press and divide evenly into 18 mini muffin tins (I used my silicone muffin tray so they would pop out easier).
  5. Set aside.
  6. Combine all of the chocolate topping ingredients (except the almond slices).
  7. Divide and pour on top of the almond base layer.
  8. Sprinkle the tops with almond slices.
  9. Place muffin tray in the freezer for one hour.
  10. Remove from freezer and pop almond bites out of tray.
  11. Store in airtight container in the refrigerator or freezer.
  12. Enjoy!




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