I made these peanut butter balls last weekend, and just realized I forgot to post them. Not cool, not cool at all! Because they’re simply amazing!
The recipe is here, copied straight from Oh She Glows (Oh I love her!!)
1 cup 100% natural peanut butter (smooth or crunchy)
3.5-4 tablespoons pure maple syrup, to taste (see note)
2-3 tablespoons coconut flour (I used 2)
fine grain sea salt, to taste (I used 1/4 teaspoon)
6 tablespoons gluten-free rice crisp cereal
3/4 cup dark chocolate chips (I use Enjoy Life)
1/2 tablespoon coconut oil
Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up. It will go from runny to thick during this time.
Stir in the coconut flour until combined (if your PB is dry, you might be able to skip this step or only use half). We’re looking for a texture that isn’t too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it’s too dry, add a touch more syrup.
Add salt to taste and stir in the cereal.
Shape into small balls (I made about 17).
In a small pot, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.
With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat for the rest. Save any leftover melted chocolate for later.
Place balls in the freezer for around 6-8 minutes until mostly firm.
Dip a fork into the leftover melted chocolate and drizzle it on top of the balls to create a “sophisticated” design like the baking diva you are.
Freeze the balls for another 10-15 minutes, until the chocolate is completely set. If you can wait that long, you win life.
Note: 1) I’m not sure if other liquid sweeteners will work in this recipe (and firm up the peanut butter the same way as maple syrup does), therefore I can’t recommend any. A reader did tell me that agave nectar worked for her though! 2) I recommend only using 100% natural peanut butter for this recipe. You just want to see roasted peanuts on the label (and maybe salt, if it’s salted). The no-stir kinds made with oil and sugar might not work the same way. The PB I used was very drippy. If your PB seems dry, you probably won’t need to use all of the coconut flour.
my own notes:
1. Picking them up with a fork to dip into the chocolate did not work. The fork broke them apart. I found what worked instead was simply dropping them into the chocolate, using a spoon to roll them around, and then lifting them with the spoon onto the plane.
2. The amount of chocolate chips and coconut butter recommended could not make enough chocolate sauce to dip the balls into, although it was enough to fully coat them all. I don’t know, maybe I need a super small pot. Anyway, what I did instead was drop the balls into the pot, and then roll them around to pick up the sauce.
3. because they were so messy looking when I was done, I did not bother with the drizzling… It would not even show! Instead what I did was I scraped the leftover peanut butter mixture off the sides of the bowl, mixed it into the leftover chocolate and ate that off the spoon. Okay, I guess that was a confession!