Ingredients
Scale
- 3 egg whites
- 1/4 cup sugar
- 4 tbsp almond butter at room temperature
- 1/2 cup almond flour
- 2 tbsp room temperature water
- 1/4 cup dairy free chocolate chips
- Cooking spray
Instructions
- Preheat oven to 350F. Line a mini muffin tin with foil 18 liners. Spray liners generously with cooking spray
- Beat egg whites in a medium bowl with an electric mixer until foamy. Add sugar and beat at high speed until it starts to form stiff peaks. Set aside
- In a large bowl, beat almond butter until soft and creamy. Gradually add almond flour and water and mix until well combined
- Carefully fold egg whites into almond butter mixture using a rubber spatula. Fold in chocolate chips
- Spoon about 1 tablespoon of mixture into each liner. Bake on top rack at 350F for 20-25 minutes until golden brown
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Cuisine: kosher / Passover