Mixture too dry? This can sometimes happen depending on how runny your nut butter is. If it's a little too dry to roll into a ball, try adding in an additional 1 tbsp each of nut butter and maple syrup. Repeat until it reaches the right consistency.

Wet ingredients: Before adding the wet ingredients into the food processor, it can help to whisk together the almond butter, maple syrup, and vanilla before adding it in. This is especially helpful if your almond butter is on the thick side – otherwise you might end up with big chunks of almond butter. 

Melting the chocolate: Place chocolate in a microwave safe bowl and microwave in 20-25 second intervals, stirring well between each interval, until fully melted. It usually takes about 1 minute total of heating. 

Storage: Store for up to 2 weeks in an airtight container in the fridge or up to 5 months in the freezer. Defrost before enjoying.