Dark Chocolate Covered Peanut Butter Balls
I love peanut butter. In fact, it may be one of my favorite foods. And chocolate and peanut butter? Well now we are talk’in! My guilty pleasure is Peanut M&M’s, but I have been known to steal a few Reese’s Peanut Butter Cups from my kid’s Halloween or Easter baskets when they were little. (Shhhh). So delicious, and soooo unhealthy. I think, however, I’ve solved the “unhealthy” part with this recipe. It is a healthy alternative to the insanely delicious peanut butter/chocolate combo. Hooray!
2 cups crunchy peanut butter
(Look for brands that have 2 ingredients: peanuts and sea salt)
1/8 cup coconut oil
1/2 – 3/4 cup chia seeds
1/4 cup maple syrup
1 bag dark chocolate baking chips (65%-75% cacao)
1/8 cup unsweetened cacao powder (optional- if you like it extra dark.. I do!)
*In a bowl, mix together peanut butter, 1/2 cup chia seeds, and maple syrup. (The consistency of peanut butter varies between brands, so start with 1/2 cup chia seeds and add more depending on how runny the peanut butter is. Chia seeds absorb liquid. If you can’t easily roll into balls between your palms, add more chia seeds.)
*Roll into balls and place on a cookie sheet.
*Chill in the refrigerator for an hour.
*Once the peanut butter balls are chilled and firm, place the baking chips and coconut oil in a microwave safe bowl and heat on high for 30 seconds. Remove and stir. Microwave again for 20 seconds if needed. Stir until melted. The chocolate will continue to melt while stirring.
*Add 1/8 cup unsweetened cacao powder and mix well.
*Using a spoon, drop the firmed peanut butter balls into the melted chocolate. Swirl to coat well, and place on a wax-lined baking sheet.
*Cool in the refrigerator or room temperature until chocolate coating is hardened. Store in airtight container.
I made these, along with my Dark Chocolate Quinoa Bark, for a party. What wasn’t finished at the party, mysteriously found its way to my friend’s homes that night.
Yes…. they are THAT good!