{photo from Oh Joy!}

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I found this recipe on Whole Foods’ website and modified it for my tastes … the result are absolutely delicious peanut butter balls that make a great protein/energy bar alternative or you can pop on as dessert. John loves them because they are (minus the chocolate) Paleo-friendly and high in protein. I love them because they are peanut buttery.

{photo from Whole Foods}

chloe’s most delicious peanut butter balls

Ingredients:

• 1 cup organic peanut butter with NO palm oil  ( I like to use crunchy!)
• 1/4 – 1/3 cup honey (depending on your preference; I use closer to 1/4 cup)
• 1.5 teaspoons unsweetened organic cocoa powder
• 2 tablespoons organic unsweetened shredded coconut + more for rolling balls in
• 1/3 cup semisweet chocolate chips (I like Enjoy Life’s semi-sweet chocolate mini chips that are
  dairy- , soy- and gluten-free!)
• 2 tablespoons sesame seeds + more for rolling balls in
• 2 tablespoons uncooked quinoa
• 1/4 cup finely chopped nuts (your choice: walnuts, pecans, etc.) for rolling balls in

To Make:

Before measuring the peanut butter, stir it up well.

Mix the peanut butter, honey, cocoa powder, coconut, sesame seeds, and quinoa until combined. Refrigerate for 1 to 2 hours.

Place the remaining coconut, sesame seeds and nuts into 3 separate bowls. Scoop small heaps of the peanut mixture from the bowl; roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. (Remember how you used to make a ball out of Silly Putty? That’s how you want to roll these little suckers.) Roll each finished ball in coconut, sesame seeds and chopped nuts. I like to do some with all three (coconut, sesame, and nuts) and some with just one or two toppings.

Arrange the balls on a plate or in a container, cover loosely with plastic wrap or container lid and refrigerate for at least 30 minutes.

Makes about 15-20 balls.
And just for fun… a nice neutral palette:

I have been noticeably absent from the blog lately, so instead of prolonging the silence I wanted to report that I will be taking somewhat of a blog staycation. I will still post, but with less frequency than previously and my posts will be smaller (quick little snippets of design, pet, products I love, etc…). So things may look and feel a little different!

photo from creature comforts via Sweet Paul magazine

(photo source)

photo from mint via tastespotting

Citrus Cake with Lemon Curd Filling and Orange Lemon Icing

inspired by Stella McCartney’s Spring collection,

baked and photographed by Apollinas

(image source: hilda grahnat)

(photo from Sterling Style)

(photo credit)

(image source)