I’m a sucker for the manager’s special section of the grocery store. I can’t resist a deal and I get a certain thrill from sifting through the clearance items looking for treasure. Last summer, a few bags of Nature Valley’s Almond Butter Granola Bites landed in that corner of the store. I scooped up a few and we gobbled them up like they were candy (and the nutrition label indicated they weren’t too far off from actual candy). As is often happens, I thought, “I bet I could make my own.” Breaking down the recipe was incredibly simple and now you can make your own too. These bites are a great snack to fend off sugar cravings or boost your energy so you can actually make dinner instead of getting takeout. Not that I’m speaking from experience . . . On the outside, they look like our nutballs (which I ate way too many of over Christmas), but they’re much healthier and still taste amazing. I like to use homemade granola, but you can also use store bought. Enjoy!

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1 from 1 vote

Almond Butter Granola Bites

These little bites are the perfect trail food or post workout (or anytime) treat.
Course Snack
Prep Time 30 minutes
Total Time 1 hour
Servings 2 dozen bites

Ingredients

  • 1 C almond butter
  • 1/2 C almond flour Can also grind almonds into a flour.
  • drizzle of honey optional
  • 1 C chocolate chips
  • 1 C granola

Instructions

  • Mix almond butter and almond flour together. You can do this in a food processor or with a sturdy spoon and a bowl. If you want a little extra sweetness, add a drizzle of honey. Form this mixture into balls. Set in the freezer for 30-60 minutes to firm up.
  • Pulse the granola in the bowl of a food processor until the granola is finely chopped. Set aside.
  • Melt the chocolate. I melt mine in the microwave, stirring in between 30 second bursts in the microwave.
  • Remove the almond butter balls from the freezer. Roll in the chocolate and then in the granola. Place each ball on a silpat mat, piece of wax paper, or a plate to allow the chocolate to firm up. Store in an airtight container in the refrigerator.

Written by audrey

2 Comments

lisa

1 star
I was able to make 6 b4 I gave up. The almond butter mixture never set – even after an hour in the freezer. In fact, they never were balls – just blobs of almond butter. Everything was gooey and melty and I finally had to throw it all away. Very sad about the waste of food. Oh well.

Reply
audrey

I’m so sorry to hear that! Next time try adding a little more almond flour. Not sure what kind of almond butter you used, but I use fresh grind almond butter in mine which tends to be drier.

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