Peanut butter + chocolate. What could be better? Well, these Peanut Butter Balls are better than your typical peanut buttery treat because they use lighter ingredients. Most peanut butter balls use lots of butter and sugar. These are a much healthier option. But trust me, your taste buds won’t notice the difference!

Makes about 18 to 20 balls

Ingredients:

1 cup smooth or crunchy peanut butter

¼ cup pure maple syrup

¼ to ½ teaspoon fine sea salt, to taste

1 to 2 tablespoons coconut flour, as needed

⅓ to ½ cup gluten-free crispy rice cereal (not puffed rice cereal), to taste

¾ cup non-dairy chocolate chips

1 teaspoon virgin coconut oil

Directions:

Line a large plate or tray that will fit in your freezer with a piece of parchment or wax paper.

In a large bowl, vigorously stir together the peanut butter, maple syrup, and salt for 30 to 60 seconds, until the mixture thickens.

At this point, the dough might be thick enough to skip the coconut flour. It depends on the consistency of your peanut butter. You want dough that rolls easily, but is neither too wet nor too dry. If the dough is still too sticky, stir in 1 tablespoon of the coconut flour until thoroughly combined. Let it sit for a minute, as the coconut flour will continue to absorb moisture. Repeat with another tablespoon of coconut flour, as needed. If the dough becomes too dry, add a bit more maple syrup and mix again.

Add the cereal and use your hands to gently knead the cereal into the dough until combined.

Shape the dough into 18 to 20 balls, using about 1 tablespoon of dough each, rolling the mixture between your hands. Place each ball on the lined plate. Put the full plate in the freezer for a few minutes while you melt the chocolate.

In the top of a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth. Turn off the heat.

Place a ball into the melted chocolate. Roll it around with a fork until it is fully coated. Then lift the ball out and place it back on the plate. Repeat this process with each ball. If you have chocolate left over, save it to drizzle on the balls later.

Place the balls in the freezer for about 10 minutes, until the chocolate is firm. 

Using a spatula or spoon, drizzle the extra melted chocolate over the balls, if desired. Freeze the balls for another 10-15 minutes. Then store in an airtight container in the fridge for 5 to 7 days or a month in the freezer. 

Recipe credit: “Oh She Glows Everyday” by Angela Liddon