Chocolate peanut butter balls
If you want to take something a little similar to the last dessert
and transform it into something totally decadent, here’s a dessert that looks
just like expensive, store bought truffles. It’s bound to impress everyone!
This is from www.ohsheglows.com
finger food, place the balls in mini cupcake liners.
cup 100% natural peanut butter (smooth or crunchy)
3 ½ to 4 tablespoons pure
maple syrup, to taste
2-3 tablespoons coconut flour
¼ teaspoon fine
grain sea salt, to taste
tablespoons gluten-free rice crisp cereal
cup dark chocolate chips
Stir the jar of
peanut butter well before using. In a large bowl, mix together the peanut
butter and maple syrup, stirring vigorously for 30-60 seconds, until it
thickens up. It will go from runny to thick during this time.
in the coconut flour until combined (if your PB is dry, you might be able to skip
this step or only use half). We're looking
for a texture that isn't too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut
flour will continue to absorb moisture with time. Add a touch more coconut
flour if necessary. Or if it's too dry, add a touch more syrup.
salt to taste and stir in the cereal.
Shape into small balls.
In a small pot, add the chocolate chips and coconut oil and heat
over low heat, stirring frequently. Once half the chips have melted, remove
from heat and stir until completely smooth.
With a fork, dip the balls into the melted chocolate. Tap off excess
chocolate on the side of the pot and place the ball on a plate or cutting board
lined with parchment. Repeat for the rest. Save any leftover melted chocolate
Place balls in
the freezer for around 6-8 minutes until mostly firm.
Dip a fork into the leftover melted chocolate and drizzle it on top
of the balls to create a sophisticated design like the baking diva you are.
Freeze the balls
for another 10-15 minutes, until the chocolate is completely set. If you can
wait that long.