These sticky, ooey, gooey dessert bites are gluten-free, grain-free, and ready in a matter of minutes! Almond butter, maple syrup, and just a handful of other ingredients make these No-Bake Almond Butter Bites the perfect fall snack. Vegan and paleo options included!
No-Bake Almond Butter Bites. Whaaaaat??? Am I dreaming? No, I’m not, and neither are you. These are the real deal, and although they are a cold dessert, the combination of maple syrup, coconut, and almond butter makes them the perfect fall treat. Ooh, and they are grain-free!!
I wish I could tell you I had some “a ha” moment where angels were singing with a glow perched overhead, and I somehow divined this. I admit, that is EXACTLY HOW IT HAPPENED. Except for exactly the opposite. There were no angels and no heavenly glow. Just a desire for a quick snack, a finger food, a quick dessert treat.
Done, done, and done.
I love me some pumpkin. So fall. So delicious. But it’s nice to have a fall treat that isn’t pumpkin. Especially if you have friends who aren’t into pumpkin or get tired of it by October 1st. Friendships shall prevail, and this recipe will see to it that everyone has something to enjoy.
I tried making these No-Bake Almond Butter Bites a couple of different ways, both of which I will share here. Then you can decide which way makes the most sense for you.
First I tried combining the ingredients in a high-speed blender. However, the blades couldn’t maneuver the thick mixture, and the motor conked out. Stopped dead right in the middle of mixing. I was convinced I killed my blender, but, alas, the minute I transferred the mixture to a bowl and cleaned the blades, all was right with the world.
So, I used a traditional handheld mixer to finish the job, and we had no-bake almond bites in no time. If you are wondering what method to go with, then here are a few questions to ask yourself first:
- How sturdy is your blender? If it doesn’t like thick mixtures, a handheld mixer may be more suitable.
- How thick is your almond butter? I like Costco’s Kirkland brand almond butter. It is typically on the runnier side, much to my delight, but every now and then we’ll have a thick section that the blender just does not appreciate.
- How soft are your dates? I like using Medjool dates, and while they are typically quite soft, much like the almond butter, every now and then we get a few tough ones that do not want to cooperate in the blender, and yet, even the mixer doesn’t want to blend them. Read on for a solution.
Whichever method you use, it’s worth it to cut the dates into small pieces prior to blending or mixing. It’s also worth it to stir the almond butter with a fork or whisk to even it out (keeping it from being too thick in some spots and too runny in others). See the NOTES section of this recipe for best practices on adding the maple syrup or agave nectar. Depending on the texture of your ingredients and the blending method you use, you may be able to get away with a little less liquid.
Because these are a sticky treat, I got to wondering whether it would taste divine to have them rolled in something.
Oh to the Em to the Gosh, yes. They taste amazing when rolled in raw sugar or shredded coconut (for a paleo version). Raw sugar may not be my favorite when added to baked recipes, but, holy cow, does it taste good as a topping. And coconut? Yes, this recipe already has coconut in it, but I see no reason why it can’t have more. Coconut is good. Go big or go home. Prove that point. Coconut all the time. For this batch, I chose to roll them in raw sugar so you could see what the bites look like. But rest assured I will be rolling them in more coconut next time.
As for storage, I keep them in a freezer-safe container. They are a bit on the sticky, soft side, so I roll them into balls and stick them in the freezer. If they don’t hold their shape, then I do one of two things. First, I quickly reshape them in my hand (they reshape easily) or, two, I eat them as is. Because this snack? I just want to eat it, whether it’s rounded or oblong or triangular or rhombus-esque.
You might have noticed by now that this recipe is grain-free. No oatmeal or cereal, the common staples to any no-bake recipe worth its weight in gold. These No-Bake Almond Butter Bites don’t even contain gluten-free grains. While I love the flavor of practically every grain on Earth, I feel better when I keep them to a minimum.
To get bulk and sources of nutrients, think fiber, protein, and omega-3s, I relied on chia seeds and flaxseed. In a “nutshell,” (just call me clever!) these bites pack a punch and are quite filling. As a mom-on-the-go, this makes me super happy.
And the verdict? K-Hubs was in love with them from the start. As for the girls? Well, we ate the bites before anyone else could enjoy them. Oops. Sharing is hard.
So there you have it. No-Bake Almond Butter Bites for the win. Oh, fall, how I love thee so.
And, Spiriteds, if you try this recipe, let me know! Share your photos on Instagram or Twitter and tag @SpiritedMorgan. I’d love to see what you’re up to!
No-Bake Almond Butter Bites
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 24 bites 1x
- 1 cup maple syrup (or agave nectar for a vegan variation), see NOTES for best practices
- 1 cup almond butter
- 4 dates, pitted and finely chopped
- 1/4 cup ground flaxseed
- 1/2 cup chia seeds
- 2 cups shredded coconut
- Raw sugar or additional shredded coconut for a paleo variation, optional
- In a high-speed blender or high-speed hand mixer, combine maple syrup, almond butter, and dates. Blend or mix until smooth (small pieces of dates are fine).
- In a separate bowl, combine the flaxseed, chia seeds, and shredded coconut.
- Pour wet ingredients over dry ingredients. Mix with a whisk or fork, if possible. If the almond butter is too thick, blend or mix on as low a speed as possible so as to evenly combine all ingredients without over-mixing.
- Roll into one-inch balls and roll in raw sugar or additional shredded coconut.
- Store in the freezer (layer with wax paper as these are sticky and will adhere to each other).
The amount of maple syrup or agave nectar you use will depend on how tough your dates are, how thick your almond butter is, and the type of blender/mixer you use. I would suggest starting out with a 1/2 cup of maple syrup or agave nectar and then add the remaining 1/2 cup in 1/4th-cup increments. You may be able to get away with a little less liquid than the recipe suggests.