Chocolate Nut Butter Balls
Adapted from http://www.nutritiouseats.com/chocolate-peanut-butter-oatmeal-balls/
I have always really enjoyed the combination of peanut butter and chocolate. This version is a slight adaptation that is quick and delicious. It’s also great to serve if you’re hosting a small gathering or if you want a little something sweet to satisfy a craving. Store these in the fridge or freezer, if they last that long…
Makes approximately 16 balls
- 1 cup nut butter (organic peanut butter, almond butter)
- 2 tbsp honey or maple syrup
- 2 tsp vanilla extract, optional
- 1 cup rolled oats or 2 cups rice crisp cereal (no sweetener added)
- 1 ½ cups bittersweet or dark (over 70%) chocolate (chocolate chips or dark chocolate bar broken into small pieces)
- In a bowl, combine the nut butter, honey or maple syrup, vanilla if using, and rolled oats or rice cereal. Stir until well combined.
- Score the mixture into quarters and form four balls out of each quarter (for a total of 16 balls). Place the balls on a baking tray lined with parchment paper. Place the baking tray in the fridge or freezer to set while preparing the chocolate.
- In a double boiler (see notes below) or small saucepan, melt the chocolate chips or chocolate bar pieces on low heat. Stirring often until smooth and completely melted.
- Remove the balls from the fridge or freezer. Place 1 or 2 balls into the melted chocolate, and using a spoon, gently roll each ball around in the chocolate until completely covered. Use a fork to remove each ball from the chocolate, letting excess chocolate drip off, and place back onto the baking tray. Continue with the remaining balls.
- Once finished coating the balls with chocolate, place the baking tray in the fridge or freezer, allowing the chocolate to harden, about 10-15 minutes.
- Once hardened, transfer the balls to a storage container and store in the fridge or freezer.
- If sensitive or allergic to nuts, use seed butter such as pumpkin or sunflower seed butter.
- To save on time, skip the chocolate coating and mix the chocolate in to the rest of ingredients before forming into balls.
- For a sweet and salty flair, sprinkle the tops of the balls with a small amount of sea salt after they are removed from the chocolate.
- Create a double boiler: place a small saucepan filled with about ½ inch of water on medium heat and bring the water to a low simmer. Place a heatproof glass or metal bowl to fit on top of the saucepan and add the chocolate to begin melting.
- **It is important that the bowl is not submerged in or in contact with the water. Aim for about 2-3” between the bottom of the bowl and the water. The steam from the simmering water will gently heat the chocolate.