Who doesn’t love the classic combination of peanut butter and chocolate? Have you ever met anyone who didn’t? Maybe if you have a peanut allergy, you’re excused, but other than that – how could you resist??! It’s a delicious match made in sweet, sweet peanut butter heaven.
The only problem with these peanut butter balls is it’s way too easy to eat one, or two, or three…or four. After eating a few too many yesterday, I had to hide them in the back of the crisper under some kale, just to be safe. These are dangerous, so be prepared…and stay safe.
Traditional peanut butter balls are made with a ton of butter and powdered sugar, these little beauties have NO added refined sugar! Instead, they’re sweetened with just 2 tbsp of maple syrup – bonus! I also used a small amount of coconut oil and nutritional yeast, both for flavour and texture. The nutritional yeast actually makes them taste like a Reese Peanut Butter Cup! Yes, you heard right! A healthy Reese Peanut Butter Cup in melt-in-your-mouth vegan format. Enjoy!
- 1 cup natural peanut butter (try crunchy PB for a peanutty surprise!)
- 1 tbsp + 2 tsp nutritional yeast
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 4 oz dark chocolate (I used 70% cocoa dark chocolate)
- Vigorously mix together the first 4 ingredients in large bowl for about 30-60 seconds. It should begin to thicken up a little.
- Place the bowl in the freezer until it firms up enough to roll into balls. Approximately 15-20 minutes.
- Once it's ready, roll the peanut butter mixture into 18-20 balls.
- Place in the fridge while you start the chocolate.
- Melt the chocolate in a bowl over small pan of boiling water.
- Prepare a cookie sheet with wax paper on it.
- Once the chocolate is totally melted, roll each peanut butter ball in the chocolate using a fork or toothpick until it's completely covered.
- Tap any excess chocolate off on the side of the bowl before placing on the cookie sheet.
- Once you've covered them all, place the cookie sheet in the fridge.
- Place in the freezer to set for about 20 minutes.
- They will melt at room temperature, so store in the fridge until you're ready to eat! Try serving them in mini cupcake liners, yum!
These were actually the second set of vegan treats I made yesterday. The first being some Chocolate Coconut Cream Bites I made for an upcoming guest post on The Little Honey Bee. You’ll have to keep your eyes peeled for that recipe next week! (Hint Hint, it might be coming on Christmas Eve.) Head on over and check out Amy’s wonderful blog now so you’ll know where to find them when the time comes.
Can you guys believe it’s just over a week until Christmas?! What the whattt!!! That came up way to fast this year, but it’s okay with me because I have 11 glorious days off and I’m sooooooo excited!!
What are some of your holiday plans?
Will you be travelling at all?