It’s summer, it’s hot, and we all need a healthy treat to snack on. I rarely crave fried food or heavy desserts in the summer, and baking becomes less appealing when I’d rather be outside enjoying the nice weather. These quick bites of chocolate and peanut butter solve all my issues! I’ve made these healthy treats so many times over the years. I store them in my freezer and grab one (or two) whenever I’m suddenly starving but dinner is 2 hours away. You know those peanut butter balls called Buckeyes that are made with tons of butter and powdered sugar? These taste even better than those and are so much healthier!
If the coconut flour scares you off, don’t let it! They don’t taste even slightly coconut-y, plus a small bag of the stuff will last you a long time if you only use it for these. Also, if you use maple syrup, you may not shouldn’t even need the coconut flour. It seems to have a lypophilic or hydrophilic property that allows it to soak up the oil or moisture in the peanut butter quickly. These come together very quickly (20 minutes, tops) and are great for parties or just your own private snack bowl hidden in the freezer.I have a few other recipes to share soon, so hopefully I’ll be on a regular posting schedule again. Enjoy!
Healthy Peanut Butter Balls
These tiny treats satisfy your peanut butter chocolate cravings in a big way!
- 1 cup peanut butter (smooth or crunchy)
- 4 tbsp pure maple syrup or honey
- 1-2 tbsp coconut flour, if using honey
- 6 tbsp rice crispy cereal (I used cocoa pebbles), or crushed almonds
- 1 cup chocolate chips
- 1 tbsp coconut oil
In a large bowl, stir peanut butter and maple syrup or honey with a plastic spatula for ~1 minute (until it thickens up slightly). Stir in coconut flour if you used honey, until it's combined. Let sit for several minutes to firm up. Add a small amount of coconut flour if runny, or a small amount of peanut butter if it's too dry. Stir in rice crispy cereal or nuts. Shape dough into small balls and place on a wax paper-lined cookie sheet. Place cookie sheet in freezer.
In a small microwave-safe bowl, microwave chocolate chips and coconut oil in 30-second intervals, stirring between each interval. Once melted, set aside and remove the balls from freezer. With a fork, dip balls into melted chocolate. Place the balls back on the wax paper-lined cookie sheet and back in the freezer for about 15 minutes, or until chocolate sets. Store in freezer or fridge until ready to eat or serve. Can be frozen for up to a month, probably…I wouldn't know since I always eat them within a week!