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.
chloe’s most delicious peanut butter balls
- 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
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: