Cashew Butter Balls

A closeup of cashew butter truffles on a plate. The top one has a bite taken out.

You'll love every bite of these cashew butter balls covered in chocolate and sprinkled with flaky sea salt. Looking for bite-sized indulgences? These dark chocolate covered cashew balls are the best!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings balls

Calories 140kcal

Author Marly McMillen

Equipment

1 Cookie Scoop

Ingredients

1 cup cashew butter softened
2 tablespoons refined coconut oil melted
½ cup almond flour (see notes for substitution ideas)
2 tablespoons ground flax seed
1 cup Rice Krispies (optional, but adds crunch)
⅓ cup syrup sweetener maple syrup, agave nectar, or sugar-free syrup
1 cup dairy-free chocolate chips
2 teaspoons coconut oil
½ teaspoon flaky sea salt

Cups - Metric

Instructions

Combine cashew butter, melted coconut oil, almond flour, ground flax, and syrup in a bowl. Stir together until combined and smooth. If your cashew butter is very firm, it can help to microwave this mixture for up to 30 seconds to soften it.
Assess your batter: Some cashew butters are more loose than others. Your batter should be thick. If not, add another tablespoon or two of almond flour.
Add cereal and stir gently to combine.
Place the cashew butter mixture in the freezer for 10 minutes until it's firm enough to roll into balls. Remove from the freezer and roll into bite-size balls. Place the balls on a tray. Refrigerate for about 30 minutes.
Stir chocolate chips and coconut oil together in a microwave-safe bowl. Microwave for 1 minute. Place a lid on it and set aside for a minute. The chocolate should be melted. Stir until well blended and smooth.
Line a cookie sheet or tray with waxed paper. Dip cashew balls in the chocolate using a fork so you can tap off excess chocolate. Place chocolate-covered balls on the prepared tray. Top with flaky sea salt or finely chopped cashews. Once all the balls are coated, place the tray in the fridge to speed up the chocolate setting.
Once the chocolate is fully set, transfer to an airtight container. These will keep in the fridge for up to 10 days or in the freezer up to 2 months.

Notes

Almond Flour Substitutions

If you don't have almond flour or would like to try something different, here are some great options:

Coconut flour — substitute 3 tablespoons of coconut flour for the almond flour.
Ground flax seeds — start with two tablespoons and increase it if you don't mind the added flavor.
Ground chia seeds — these have a more neutral flavor so you can substitute this 1:1.

Sweetness

Your desired level of sweetness is highly personal. I like adding minimal sweetness in these treats, but you can adjust the amount of syrup for your personal tastes. Use less syrup or zero-calorie syrup if you prefer a less sweet version. Add another tablespoon of syrup if you prefer them to be sweeter.

Perfect Shape

If I'm serving these for a random Tuesday night, I just roughly shape them in balls and dip them in chocolate. But if I'm serving them for a party, I go the extra mile to make the shape perfect. Here's what that involves: 1) chill the dough 2) roll into balls and chill 3) re-roll the balls after they've chilled. That second rolling of the dough makes a big difference in creating a perfect shape.

Nutrition