Ok, so I keep making recipes out of this book, and they just keep getting better and better! This one was so so sooooo good that I felt really compelled to share it with all so everyone can enjoy its goodness! Thanks to Terry Walters for this amazing discovery of the Peanut Butter Balls!
Here’s the recipe:
1 cup natural peanut butter
1/2 cup maple syrup
1/2 cup crispy rice cereal, plus more if needed
2 cups gluten- and dairy-free chocolate chips or 12 oz. dark chocolate
Place peanut butter and maple syrup in food processor and pulse to combine. Fold in crispy rice cereal. If your peanut butter is particularly runny, add more cereal until mixture holds together in balls. Form penny-size balls and place on parchment-lined cookie sheet.
Melt chocolate chips or chocolate in double boiler or in small pot over very low heat. Drop 3 or 4 balls at a time into chocolate and roll them around until covered completely. With a teaspoon, scoop out each ball individually, holding it against the side of the bowl to allow excess chocolate to drip off. Place each chocolate-covered ball back on lined cookie sheet. Repeat until all balls are coated and refrigerate until firm (at least 1 hour). Serve cold or room temperature.
Makes 30 balls.
A variation that Terry suggests is to add 1/4 cup cacao nibs to peanut butter and maple syrup when you add the crispy rice cereal for added nutritional value and a bit of welcome crunch. Do it! You won’t be disappointed!
(A note on what I used…. Natural Skippy Peanut Butter, Whole Foods 365 Brown Rice Crisps Cereal, Whole Foods 365 Vegan Chocolate Chips, Whole Foods 365 Grade A Maple Syrup, Navitas Naturals Cacao Sweet Nibs).
These balls were amazing! You MUST try them! Now! 🙂