I’m always on the lookout for delicious healthy treats and this one has become one of my favourites.
Chocolate, peanut butter, rice crispies and sea salt. You can’t go wrong!
I found this tasty recipe in the book “Oh She Glows Every Day” by Angela Liddon.
As with most recipes I like to make it’s super simple to do.
Peanuts can be an issue for some people. They are a food that can increase inflammation in the body, so you could substitute it for another nut or seed butter like almond or sunflower seed.
Having a natural nut butter in the recipe provides us with healthy fats and protein – which helps stabilize how our body uses the natural sugar in the recipe, and keeps our blood sugar in check.
The protein and health fats also keep us feeling satisfied longer and helps keep our energy level up instead of having it crash down like it does with other chocolate treats that are just full of sugar.
Sea salt adds a great treat for the taste buds, while providing us with essential minerals that are necessary for many functions in the body like proper electrical conduction in the heart muscle and the nervous system. We don’t find these beneficial minerals in table salt, as they’ve been stripped away in processing.
Peanut Better Balls
Makes 18 – 20 balls
1 cup smooth or crunchy 100% natural peanut butter
1/4 cup pure maple syrup
1/4 – 1/2 tsp fine sea salt, to taste
1 – 2 Tbsp coconut flour, as needed (or all-purpose gluten-free flour, all-purpose while flour
1/3 – 1/2 cup gluten-free crispy rice cereal (not puffed rice cereal), to taste
3/4 cup non-dairy chocolate chips
1 tsp virgin coconut oil
1. Stir the jar of peanut butter before using. Line a large plate or tray that will fit in your freezer with a piece of parchment paper.
2. In a large bowl, vigorously stir together the peanut butter, maple syrup, and salt for 30 to 60 seconds, until the mixture thickens. It’s important to stir very well for the whole time so that the mixture thickens enough to shape into balls.
3. At this point, the “dough” might be thick enough to skip the coconut flour. You want a cookie dough that rolls easily, but is neither too wet not too dry. if the dough is still too sticky/runny, stir in 1 Tbsp of the coconut flour until thoroughly combined. Let it sit for a minute, as the coconut flour will continue to absorb moisture. If the peanut butter mixture is still to sticky, add a touch more coconut flour and mix again. The dough should hold together well and shouldn’t crack. If by some chance it becomes too dry you can add a bit more maple syrup and mix again.
4. Add the cereal and use your hands to gently kneed the cereal into the dough until combined.
5. Shape the dough in to 18 – 20 balls (using about 1 Tbsp of dough each), rolling the mixture between your hands. Place each ball on the lined plate.
6. In the top of a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth. (Alternatively, melt them in a small pot over low heat, stirring frequently.). Turn off the heat.
7. Place the ball into the melted chocolate. Roll it around with a fork until it’s fully coated in chocolate. Lift out with the fork and tap off any excess. Place the ball on the lined plate, being sure it isn’t touching the other balls. Repeat. Save any extra chocolate for drizzling on top of the balls later.
8. Place the balls in the freezer on a flat surface for about 10 minutes, until the chocolate is firm.
9. Dip a small spoon into the chocolate and drizzle it on top of the balls to create a “fancy” design, if desired.
10. Freeze the balls for 10 to 15 minutes more, until the chocolate is completely set. Leftover balls can be stored in an airtight container in the fridge for 5 to 7 days or in the freezer for about 1 month.
**I found I wanted more crispy rice in the balls then the recipe calls for.
**Adding flaked sea salt onto the outside before the chocolate hardens would be a great addition.
**I like to have mine straight from the freezer!
Dr. Jennifer Kaster ND
Helping you achieve wellness…the natural way!