Well hello fellow foodies. Whoever is out there that has as much of a weakness for peanut butter and chocolate as I do I apologise in advance for what I’m about to lay before you.
Although these doughy balls are 100% natural, free from gluten, refined sugar, dairy and are completely raw this is still a decadent dessert and should be eaten in moderation. BUT in saying that, technically they’re made from all natural ingredients so it really wouldn’t be the end of the world if the whole batch magically made its way into your mouth and speaking from experience these balls of peanut butter heaven are hard to stop at just 1.
This recipe idea came from the queen of healthy desserts – Angela from the “Oh She Glows” cookbook. There are so many amazing dessert ideas on her blog that I often find it hard to choose which one to make next, any suggestions will be greatly received.
I adapted the recipe just slightly based on what I had in the cupboards at the time but also after making my first batch I had a genius idea to add some mashed banana to the batch to make these a little less rich and dense. I have yet to try this but will definitely be experimenting with this idea next time I’m in the kitchen. I can imagine the banana would add a natural sweetness and also make the balls a little moister. So if you have the courage to go off road with the recipe below and add some banana to the mix please let me know how they turn out.
What you’ll need:
For the batter
¾ cup organic peanut butter or sub for almond or cashew butter. *No added salt or sugar
3 tbsp rice malt syrup
2 tbsp coconut flour
¼ teaspoon finely ground sea salt (to taste)
5 tbsp cacao nibs (or you can use rice crispies like in the original recipe)
For the coating
3 tbsp coconut oil
3 tbsp cacao powder
3 tbsp rice malt syrup
Cacao nibs for aesthetic factor (optional)
What to do:
In a bowl mix together your nut butter with your sweetener vigorously for 60 seconds. In this time the nut butter should turn from quite runny to a thick consistency. The more you stir the thicker it will get.
Add in the coconut flour a little bit at a time, stirring again vigorously until you’ve got yourself a thick batter. **Warning - quite a bit of muscle is required for this step, if you’re anything like me you may need a break in between the mixing.
Add the sea salt and cacao nibs and stir until well combined.
By now the mixture should stick together quote nicely and easily be rolled into a ball
Take small spoon sized pieces from the batter, roll into individual balls and place on a tray lined with parchment paper. You should get around 10 from this mixture if you managed to refrain from “sampling” the batter
Once they’re all rolled out pop in the freezer while you prepare your chocolate mixture
In a saucepan over a very low heat melt down you coconut oil, stir in the rice malt and cacao making sure they’re mixed well and set off the heat allowing to cool to room temperature
With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and repeat for rest. (Save the leftover melted chocolate for a second layer.)
For added texture , roll the balls in cacao nibs then place on a plate or cutting board lined with parchment paper
Place back in the freezer to harden for approx. 10 minutes and repeat the chocolate dipping step to get a nice thick chocolate coating.
Place back in the freezer for another 10 minutes or until the chocolate layer is hard
Serve and enjoy!
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