Chocolate,Pretzel almond butter balls

On Tuesday,I went shopping to the grocery store and I bought myself Pretzels. It’s something about them,that makes them so addictive and I am trying so desperately no to eat the whole pack! And then I remember an amazing recipe I found on make-happy,but instead  of peanut butter (which I personally dislike!),chocolate and pretzel bars.

What I love about almond butter is that  is not so fatty and less sticky in your mouth and it pairs wonderfully with orange. So,what I tried  to achieve was to accentuate the almond and orange flavor. The results were surprisingly amazing and my little treats were scrumptious! Even my picky husband was fond of them! It’s really hard to please a picky eater,and I am not talking about my little daughter,but my husband.

Chocolate,Pretzel almond butter balls

  • 1 1/2 cups gluten-free pretzels
  • 1/2 creamy almond butter
  • 2 tbsp honey
  • 1/8 tsp salt
  • 2 tbsp powdered sugar
  • 2 tbsp butter,softened
  • 1 cup semi-sweet chocolate chips
  • zest and juice from half orange
  • 1/2 tsp almond extract
  • 1/2 teaspoon orange blossom water (optional)

In a food processor,crush the pretzels into crumbs.

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In a small bowl,combine almond butter,honey,almond extract,the zest,the juice ,the orange blossom water  and salt. Stir until all the ingredients are completely blended and smooth.

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Add pretzel crumbs to almond butter mixture and mix thoroughly.

Add powdered sugar, mix well.

Line a wax paper on a tray or baking sheet.

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Take a teaspoon of the mixture and gently form a little ball. if it’s sticky,wet your hands with cold water.

Place the almond butter balls into the refrigerator to chill for 30 minutes.

After the balls are chilled,prepare your chocolate. Pour the chocolate mix into a microwave safe bowl and microwave for 15 minutes and stir. if needed,microwave for additional 10 minutes until the chocolate is melted and smooth.

Place one almond butter ball into the melted chocolate and roll it around with a fork until completely coated. Remove it with the fork and place it back on the waxed paper.

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when you are done coating the almond butter balls,return the waxed tray or baking sheet to the refrigerator and chill for another 30 minutes.

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You can store them in an airtight container for a week.

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