This is a recipe from Angela Liddon’s Oh She Glows Every Day Cookbook. These are dangerously delicious! I made them a few weeks ago for the first time and they were a huge hit! 7 ingredients, 20 minutes of prep and then 10-15 minutes in the freezer et voila you have yourself 20 little bundles of joy.
Ingredients: Make 18 – 20 balls
1 cup 100% natural peanut butter (smooth or crunchy)
1/4 cup pure maple syrup
1-3 tablespoons coconut flour
1/4 tsp fine grain sea salt, to taste
1/2 cup gluten-free crispy rice cereal
3/4 cup dark chocolate chips (for dairy-free use Enjoy Life)
1/2 tablespoon coconut oil
In a large bowl, mix together the peanut butter and maple syrup for 30-60 seconds, until it thickens up. It will go from runny to thick.
Stir 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.
Add salt to taste and stir in the cereal.
Shape into small balls (I made 20).
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 for later.
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, wink wink.