Found this recipe on ohsheglows.com and it is amazing. This is the last of the dessert recipes I will post for a bit but I wanted to deliver what you requested. Hope you enjoy, this healthier take on truffles! These peanut butter balls forgo the powdered sugar and butter, and instead use a few lighter ingredients using only a fraction of the sweetener compared to traditional recipes. You’ll wonder how you ever lived without this recipe around the holidays! It’s quick to throw together and makes about 16-20 balls that will fill a platter for a holiday party. For mess-free finger food, place the balls in mini cupcake liners. This is a perfect snack after a 20 mile run ;-)!
Yield 16-20 balls
Freeze time 25
Prep Time 15 Minutes
Cook time 0 Minutes
Total Time 15 Minutes
- 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.