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Coconut Mocha Almond Butter Espresso Balls are packed with oats, almonds, coffee and toasted coconut! The perfect snack for a little pick me up!

Get the Recipe: Coconut Mocha Almond Butter Espresso Balls

Prep: 15 minutes
Inactive Time: 30 minutes
Total: 45 minutes
Yield: 18 Balls
Author: Annie Holmes
Coconut Mocha Almond Butter Espresso Balls are packed with oats, almonds, coffee and toasted coconut! The perfect snack for a little pick me up!
5 from 1 rating
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Ingredients
 

  • 1 cup creamy almond butter, NOT an almond butter that separates. I use Barney Butter
  • 1 cup gluten free old fashioned oats
  • 1/2 cup honey
  • 1/2 cup Blue Diamond Coconut Almonds
  • 1 tablespoon unbrewed coffee grounds, I used French roast
  • 1 4 ounce package dark chocolate for melting
  • 1/2 cup toasted coconut
  • 1/2 cup chopped Blue Diamond Coconut Almonds, optional, for rolling

Instructions
 

  • In a mixer, combine the almond butter, oats, honey, almonds, and coffee grounds and stir until well combined. Mixture will be very thick.
  • Place the bowl in the fridge for at least 30 minutes to firm up.
  • Roll the mixture into balls.
  • Melt the chocolate according to package directions and dip or roll in chocolate.
  • Then roll in toasted coconut and chopped almonds.
  • Keep cool.

Notes

Nutrition information is based on using ALL toasted coconut, dark chocolate, and optional chopped almonds for rolling.
Serving: 1 (Nutrition calculated per ball), Calories: 246kcal, Carbohydrates: 20.4g, Protein: 5.8g, Fat: 15.2g, Cholesterol: 0.5mg, Sodium: 60.7mg, Fiber: 3.7g, Sugar: 12.9g
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