No-Bake Chocolate, Peanut Butter Balls - gluten-free, vegan
As mentioned in one of my previous post, good fats are essential energy sources for our body. There are many ways to get hold of these energy sources but one of my favourite ways is through homemade, healthy snacks.
When you are transitioning to healthy eating habits and you want to buy the right ingredients to prepare snacks at home, there are some items in stores which could be quite tricky to decide what’s the best for your goals from.
Learn To Read The Labels
Peanut butter: you will see the difference under the sugar and salt section. The natural ones have no added sugar or salt so these must be lower than other processed peanut butters.
Dark chocolate: I used to think that all dark chocolates are healthy...unfortunately, that’s not the case. There are many brands out there that still add refined sugar to them during the process so make sure you check that out before you buy any. You will always see sugar content in any natural products as well but under the ‘sugar’ section at the nutritional information you will be able to tell if there’s anything added to the natural product as the amount is significantly less.
Now, let's get to the exciting part!
- 240g smooth peanut butter
- 84g coconut flour
- 90g erythritol
- 250g crushed dark chocolate or chocolate chips
- pink himalayan salt
- Line a large plate or tray with parchment paper and set aside.
- In a mixing bowl, combine all your ingredients, except for chocolate chips, and mix until fully combined. If the batter is too thick and crumbly, add some liquid (water or milk of your choice) slowly until a thick, formable batter remains.
- Using your hands, form small balls and place on the lined plate or tray. Freeze for 10 minutes.
- While the peanut butter balls are firming up, melt the chocolate chips. Remove the peanut butter balls from the freezer and using two forks, dip each ball in the melted chocolate until completely covered. Repeat until all the balls are covered in chocolate. Add a pinch of himalayan salt on top.
- Refrigerate for 20 minutes, or until the chocolate coating has firmed up.
TIPS: you can melt the chocolate chips in the microwave. Give it a stir every 30-40 seconds so you know how much more time you need and you can avoid overheating it.