Ever since I recently wrote about the PBNO Balls I made, I haven’t stopped eating nut butters since.

(Nut butters meaning peanut and almond butter.)

After I wrote that post, I made my way to Trader Joe’s one night after work. My mission was clear: find some amazing almond butter to bring home.

I found myself in the nut butter part of one of its aisles staring at all of the different kinds of nut butters. I was fascinated. There were all kinds of varieties of not only nuts, but creamy or chunky choices too. I was then approached by a very friendly employee who guided me in my search. We spoke for several minutes about which almond butter I should choose: creamy, chunky, sea salt, no sea salt.

After showing me the several types the store had, I ended up choosing the creamy one with sea salt in it (see picture).

If you asked me if I prefer creamy or chunky nut butter, honestly I have no preference. I love both just the same.

I’ll admit, I was curious about the salt content in the butters while standing there speaking to the employee. However, the man assured me that there wasn’t a ton of salt in the salted almond butter if you’re watching your salt (if you’re curious now too, it has 60 mg of salt in a 2 tbsp serving, not bad!), and the non-salted one doesn’t have that same flavor the salty one has.

The night I bought it, I opened the jar and mixed it for awhile with a spoon (as the oil of the natural butter can separate). I haven’t had almond butter in a long time, and to take that first taste was magical. A very grainy texture, with a hint of that sweet-salt taste, but not overly sweet.

Rich.

Thick.

Delicious.

So now, I’ve been alternating these past few weeks, between having a spoonful of almond butter on occasion, or having a spoonful of peanut butter with an oreo placed in the middle of the spoon on another occasion.

Which brings me to tonight’s midnight craving. My love of chocolate was calling my name, and I immediately started thinking about the almond butter and how I could combine the two to make ABO Balls.

My next thought: “Hey, I can put these in the freezer to harden them up a bit!”

And here’s what resulted:

ABO Balls.

ABO Balls (a sister to PBNO Balls):

-1 heaping tablespoon of almond butter of your choice (I chose Trader Joe’s creamy almond butter with sea salt)

-2 chocolate sandwich cookies (I chose some Oreo Double Stuf’s. Oh, yes.)

-chocolate syrup (for decor)

Method:

1. Crush the chocolate sandwich cookies onto a plate.

2. Spoon the almond butter on top of the cookies.

3. Roll almond butter and oreo’s together to make two ABO Balls.

4. Place ABO Balls in freezer (covered in plastic wrap) for 20-30 minutes (you can even let them sit for longer if you want them a little crunchier).

5. Take ABO Balls out of freezer and spritz a little chocolate sauce on top for decor.

6. Enjoy!

These balls, like the PBNO Balls, had a great texture and a great balance of sweet and savory. Because this nut butter in particular was grainy and thicker than a regular store-bought nut-butter, it thickened up quickly and very well in the freezer. It had a good consistency to pick up in your hands and not get too messy.

You’ll still want that mug-o-milk to wash it all down!

A fun, quick, easy snack to make in the middle of the night, or any time of day.

Enjoy!

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