Does anyone else make these yummy treats around Christmas? As a kid I used to help my family make them every year. They were always my favourite and the first treat I would choose from the Christmas cookie tins.
But why do we need to wait for Christmas? Let’s make a healthier version that we can enjoy all year. We’re swapping icing sugar for maple syrup (and less of it!), butter for coconut oil to make them df/v, and using dark chocolate for dipping. Then optionally add some flakey sea salt or crushed peanuts on top, and enjoy!!
Want to watch the video os uf making them at home? You can find it here: https://youtu.be/jaxEJQQEodA?si=s7ykO5NGHSAZuM3J
Filling:
1c peanut butter (or other nut/seed butter)
1c crispy rice (or puffed quinoa)
1/2c chopped walnuts
1/4tsp sea salt
1/4c maple syrup
1-2tbsp coconut flour, as needed
Chocolate:
1c chocolate of choice (we used coconut sugar-sweetened dark choc to be vegan
1tbsp coconut oil
Optional toppings:
-finely chopped peanuts/nuts/seeds
-flakey sea salt
-Combine cereal, walnuts, salt and maple syrup in a medium sized bowl.
-Add nut butter and mix until well combined.
-Adjust consistency by adding 1 tbsp of coconut flour at a time (wait a few minutes between additions as coconut flour takes a few minutes to absorb moisture and thicken the mix). In this batch we used 1tbsp coconut flour, as well as chilling the mixture to make it handleable/shapeable without being dry.
-Divide & shape into 1 tbsp’ish balls, then place in the fridge (2hrs) or freezer (20min) to chill & firm up.
-Melt your chocolate and coconut oil in a heat proof bowl
-Dip the peanut butter balls in chocolate and place on a parchment lined tray
-Optional: While the chocolate is still soft you can sprinkle these with chopped peanuts, or flakey sea salt if desired. You can also use any leftover chocolate to drizzle over top and make a pretty zigzag pattern on them
-Chill until chocolate sets
-Enjoy!!!
-Store in sealed container in the fridge for up to a week or in the freezer for a month
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