Every year at Christmas, my aunt graces the dessert table with her famous peanut butter balls. After switching to an anti-inflammatory diet, I wanted to find an alternative to her recipe, which calls for powdered sugar and lots of butter. This tweaked recipe uses a few simple ingredients and only a fraction of the sweetener that the original recipe calls for!
Further Food Nutritionist Commentary:
By Amy Shapiro, MS, RD, CDN
Dark Chocolate Peanut Butter Crunch Balls
1 cup peanut butter
4 tablespoons pure maple syrup
2-3 tablespoons coconut flour
sea salt to taste
6 tablespoons gluten-free rice crisp cereal
1/2 tablespoon coconut oil
3/4 cup vegan dark chocolate chips
- In a large bowl, mix together the peanut butter and maple syrup until thick.
- Stir in enough coconut flour to get a texture that is neither too sticky nor too dry.
- Add salt to taste and stir in cereal.
- Shape into small balls.
- In a small sauce pan, melt the coconut oil and chocolate chips over medium heat.
- After half of the chips are melted, remove from heat and stir until smooth.
- With a fork, dip the peanut butter balls into the chocolate and tap off any excess chocolate.
- Place on a parchment lined cutting board.
- Place in the freezer for 20 minutes then serve!
Nutrition Bonus: Iron:3%
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