These are a MUST try for all of you chocolate peanut lovers out there! This recipe checks off the sweet, crispy, crunchy and salty aspects of a dessert, that are a must have! Especially after a long day at work, or in classes you are in need of a healthy nutritious dinner, and a delicious little treat (being these!).
Sorry for my lack of new posts lately, but life has just been getting in the way and especially this time of the year, moving into a new house packed full of girls, beginning my third year of university and starting off the year as a fitness instructor teaching Tabata at the university! So much on the go at one time! But thankfully I have purchased a new and improved food processor (since my other one could not make the journey all the way back to university) so I am now able to whip up more healthy and delicious dessert and share these creations with you 🙂
I will get back on track now and share with you this little piece of heaven! Also as a side note it is:
Gluten Free (if gluten-free rice crisp cereal is used)
Quick and Simple
- 1 cup all natural organic peanut butter (smooth or crunchy)
- 3 tbsp natural maple syrup (to taste)
- 3 tbsp almond meal/flour
- 6 tbsp rice crisp cereal (gluten-free rice crisp cereal can be used if gluten-free)
- 1 cup dark chocolate chips
- 1/2 tbsp organic coconut oil
1. Stir the jar of natural peanut butter so that it is of even consistency. Then, in a large mixing bowl vigorously stir together the maple syrup and the peanut butter (until it thickens up).
2. Stir in the almond meal. You are trying to aim for a texture that isn’t too dry but not too dry either.
3. Let it sit for a couple of minutes to firm up. Add cereal and stir together.
4. Use your hands to shape the mixture into small balls.
5. In a small pot heat the chocolate chips and coconut oil on low until melted. Take off heat and let it sit for a few minutes.
6. Dip the balls one by one into the melted chocolate and tap off the excess chocolate on the side of the pot. Place on a plate or cutting board lined with parchment paper.
7. Place balls in the freezer for 10 minutes. If there is any left over chocolate it can be drizzled onto the chocolate balls, then popped back into the freezer. Store them in the fridge or freezer.