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PEANUT BUTTER CRACKLE BALLS

Category, DifficultyBeginner

The perfect pair - chocolate and peanut butter - with a surprise crunchy bite

Yields10 Servings
Prep Time40 minsCook Time5 minsTotal Time45 mins
INGREDIENTS:
 5 pitted Medjool dates
 ¾ cup peanut butter
 ¼ cup coconut flour
 ¾ cup rice puff cereal, gluten-free
 225 g dark chocolate baking melts
 coconut or sea salt flakes (optional for decoration)
METHOD:
1

Place the pitted dates, peanut butter, and coconut flour into a food processor and blend until smooth. (NOTE: you may need to do this in small increments if your food processor is small)

2

Transfer the mix into a medium-sized mixing bowl and add in the rice puff cereal. Use your clean hands to combine all the ingredients well.

3

Line a tray with baking paper. Roll the mixture into 1 inch (~2.5cm width) balls and place them on the tray. Continue until all dough is rolled.

4

Place the tray into the freezer for 20-30 minutes to harden the balls.

5

Once the balls are just about ready, start melting the dark chocolate over low heat, using a double boiler method or microwave. Continue until the chocolate is nice and smooth.

(NOTE: the double boiler method uses a heat-proof mixing bowl containing the chocolate placed over a saucepan that has some water in it and allowed to boil - the heat from the boiling water melts the chocolate)

6

Place each of the frozen peanut butter balls into the chocolate one by one using a fork and coat well. Allow any excess chocolate to drip off and place them back onto the same tray. Before they start to set, sprinkle with either some coconut or sea salt flakes if desired.

7

Place the tray into the fridge and allow to fully set (~1 hour).

8

Store the balls in an airtight container in the fridge for up to 1 week - watch them disappear!

Ingredients

INGREDIENTS:
 5 pitted Medjool dates
 ¾ cup peanut butter
 ¼ cup coconut flour
 ¾ cup rice puff cereal, gluten-free
 225 g dark chocolate baking melts
 coconut or sea salt flakes (optional for decoration)

Directions

METHOD:
1

Place the pitted dates, peanut butter, and coconut flour into a food processor and blend until smooth. (NOTE: you may need to do this in small increments if your food processor is small)

2

Transfer the mix into a medium-sized mixing bowl and add in the rice puff cereal. Use your clean hands to combine all the ingredients well.

3

Line a tray with baking paper. Roll the mixture into 1 inch (~2.5cm width) balls and place them on the tray. Continue until all dough is rolled.

4

Place the tray into the freezer for 20-30 minutes to harden the balls.

5

Once the balls are just about ready, start melting the dark chocolate over low heat, using a double boiler method or microwave. Continue until the chocolate is nice and smooth.

(NOTE: the double boiler method uses a heat-proof mixing bowl containing the chocolate placed over a saucepan that has some water in it and allowed to boil - the heat from the boiling water melts the chocolate)

6

Place each of the frozen peanut butter balls into the chocolate one by one using a fork and coat well. Allow any excess chocolate to drip off and place them back onto the same tray. Before they start to set, sprinkle with either some coconut or sea salt flakes if desired.

7

Place the tray into the fridge and allow to fully set (~1 hour).

8

Store the balls in an airtight container in the fridge for up to 1 week - watch them disappear!

PEANUT BUTTER CRACKLE BALLS