Dark Chocolate Peanut Butter Crunch Balls

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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:

Personally there is nothing better than chocolate and peanut butter, and getting all that flavor without added refined sugar makes having dessert a “yes” instead of a “no”! I love maple syrup as a sweetener because it provides minerals that other sweeteners do not and the addition of coconut oil and flour adds a layer of healthy fat that provides the body with fuel. Who needs chocolate chip cookies when you can enjoy these!

By Amy Shapiro, MS, RD, CDN

Dark Chocolate Peanut Butter Crunch Balls

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 20

Ingredients

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

 

Instructions

  1. In a large bowl, mix together the peanut butter and maple syrup until thick.
  2. Stir in enough coconut flour to get a texture that is neither too sticky nor too dry.
  3. Add salt to taste and stir in cereal.
  4. Shape into small balls.
  5. In a small sauce pan, melt the coconut oil and chocolate chips over medium heat.
  6. After half of the chips are melted, remove from heat and stir until smooth.
  7. With a fork, dip the peanut butter balls into the chocolate and tap off any excess chocolate.
  8. Place on a parchment lined cutting board.
  9. Place in the freezer for 20 minutes then serve!

 

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 Information

Per Serving:  Calories: 141; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 1mg; Sodium: 27mg; Potassium: 9mg; Carbohydrate: 11g; Fiber: 2g; Sugar: 7g; Protein: 4g

Nutrition Bonus:   Iron:3%

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2 thoughts on “Dark Chocolate Peanut Butter Crunch Balls

  1. Joanna Benadrete

    saw these on the @furtherfood instagram account and just had to make them at home! Absolutely loved them.. I also replaced the rice crisp cereal with chia seeds for a nice crunch!

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