Vegan Grain/Gluten-Free Sweet Almond Balls

I created these little morsels of heaven the same night of the cookies.  As my Mom and I were mmm-ing over them, we realized that these are not only yummy on the palate, but are incredibly satisfying.  After two, I really felt that I didn't need any more, that my sweet craving had been filled.  This is pretty awesome because that is coming from a girl that used to eat the entire bag of gummy bears, no questions asked, lol.  I rolled 1/2 of these in my chocolate mix and the other 1/2 were left "plain".   They were both wonderful!

Vegan Grain/Gluten-Free Sweet Almond Balls
1/2 cup Almond Butter
1/4-1/2 cup Maple Syrup
1 teaspoon Vanilla Extract
1 Tablespoon Vanilla Sugar
2-4 Tablespoons Almond Flour

In a medium bowl, mix almond butter and maple syrup until completely blended.  Add vanilla extract, sugar and almond flour and mix well.  Using a tablespoon, scoop out mixture and roll into balls.  Set aside on wax paper.  Store in refrigerator.

Chocolate Coating (enough to cover 1/2 of the balls)
1/2 teaspoon Herb Stop's Dutched Cocoa Powder
1 teaspoon Herb Stop's Dark Cocoa Sugar
1 teaspoon Herb Stop's Vanilla Sugar
1 pinch - 1/8 teaspoon Herb Stop's Himalayan Salt

Mix all ingredients except salt in a shallow small bowl.  Depending on your desired saltiness, add salt.  1 pinch will bring out the flavor, 1/8 teaspoon is very different, really accentuating all the different flavors.  Most people have enjoyed the heavier salt amount.  Roll balls in chocolate mix until fully coated.  Set aside on wax paper.  Store in refrigerator.

ENJOY!!!
*After playing around with different brands of almond butter, I'm realizing that depending how much oil there is, the maple syrup needs to be cut down and the almond flour needs to go up.  If the balls seems loose, add more flour.  There isn't any need to be exact on the measurements, play around a bit :)

almond butter with maple syrup

well blended

with added almond flour, vanilla sugar and vanilla extract

chocolate coating