Chocolate Crunch Gingerbread Bites

In a medium bowl, stir together the almond butter, almond flour, vanilla pea protein, molasses, plant-based milk, and gingerbread spice until combined. Roll the dough into 6-8 balls and place them in the fridge to firm up for at least 15 minutes. In the last few minutes of chilling, melt your chocolate (at least 1/4 cup) in a small microwave-safe bowl. Stir the chopped almonds into the melted chocolate. Once the chocolate is ready, use a utensil or your hands to roll the bites in the chocolate mixture before placing them on a piece of parchment paper to set.