Ingredients
- 1 1/4 cups coconut sugar
- 1 cup natural almond butter
- 3 tablespoons unsweetened applesauce
- 2 cups Rice Chex cereal
- 8 ounces dark chocolate
Instructions
- Place the coconut sugar in a small food processor (mine is 3 cups) and blend until fine and powdery; this may take 4-5 minutes.
- Transfer the powdered coconut sugar to a large bowl, and add in the almond butter and applesauce.
- Using an electric hand mixer, beat everything together until combined and it forms a dry, crumbly dough.
- Place the Chex into a large bag and crush, making sure not to crush them into powder; you want some texture.
- Add into the bowl and, using your hands, pack everything together to form a dough. You’ll further crush the cereal here; that’s normal.
- Pack the dough into lightly heaping 1-tablespoon balls and place onto a parchment-lined baking sheet. This will be a little tricky, as the dough is crumbly. You won’t really be able to roll them, you’ll have to press them into balls.
- Freeze for at least 30 minutes.
- Once frozen, place the chocolate into a microwave-safe bowl and cook on half power, using 30-second intervals and stirring between each interval, until smooth and melted.
- Remove the balls from the freezer and dunk each into the chocolate. Place them back onto the pan and chill in the refrigerator for 10 minutes to set the chocolate.
