Crunchy Choc Corn Balls
These crunchy chocolate-dipped bites are a win for fussy eaters - and just as irresistible for adults. They’re made with just a handful of pantry staples like almond butter, chia seeds, and corn thins and have that golden balance of crunch, chew, and chocolatey satisfaction. Whether you’re packing school lunchboxes, prepping after-school snacks, or looking for something wholesome to satisfy your sweet cravings, these bites tick all the boxes. They're naturally sweetened, endlessly adaptable, and freezer-friendly - making them a reliable go-to for busy days. The best part? Kids love them, adults devour them, and no one will suspect they’re actually made from real, nourishing ingredients.
Crunchy Choc Corn Balls
Dietary: VEG, DF, GF, EF
Allergens: Nuts
Age group: 12 months+
Serves: 15
Prep: 20 mins (+ 30 mins in freezer)
Ingredients
10 corn thins (66g), unflavoured
2 tbsp (31g) chia seeds
½ cup (140g) almond butter
2 tbsp (45g) raw honey
Coating
150g 70% dark chocolate, melted
2 tbsp (40ml) coconut oil, melted
Method
In a large bowl, break apart corn thins until it resembles rice.
Add chia seeds and stir through.
Add almond butter and honey and stir until well combined.
Roll into balls and freeze on a plate lined with baking paper for 30 mins.
Combine melted chocolate and coconut oil in a bowl. Stir to combine.
Dip frozen balls into the melted chocolate mix and place on the lined plate.
Refrigerate until the chocolate has hardened.
Storing leftovers: Store in an airtight container in the fridge for up to 14 days or freeze for up to 4 months.
Tips:
Prep tips:
For a clean, no-mess experience, I recommend wearing gloves.Allergies:
For a nut-free version: Swap nut butter for tahini or sunflower seed butter.
Easy ingredient swaps:
Swap corn thins for brown rice cakes.
Swap almond butter for nut butter of choice.Additional boosters:
Add crushed seeds of choice.
Add dried fruit of choice.