I hope you’re not sick of peanut butter + chocolate desserts yet.
Because these are seriously good.
When trying to come up with a special chocolate-covered treat for Austin, I knew I wanted to tackle one of his favorite desserts of all time–> Peanut Butter Balls! His mother usually makes them for us each year around Christmas, but after some recipe research, I found it a little disturbing that the original version calls for adding shaved paraffin wax to the melted chocolate. Eew.
Keeping in our grain-free ways, I decided to tackle a healthier peanut butter ball, this time using a crunchy peanut butter to replace the “crunch” of rice cereal, and a combination of fiber-rich coconut flour and honey instead of powdered sugar.
The result is actually better than the original! And wax-free.
–
Healthier Peanut Butter Balls
makes about 20 piecesadapted from this recipe
Ingredients:
Peanut Butter Filling:
3/4 cup natural crunchy peanut butter (preferably organic)
1/4 cup honey (*see note below for a sugar-free option)
1/2 cup coconut flour
pinch of sea saltChocolate Coating:
4 oz. dark chocolate, melted
1 teaspoon coconut oil*Note: For a sugar-free option, use liquid stevia to taste, and reduce the coconut flour.
Directions:
In a medium bowl, mix together the peanut butter, honey and a pinch of sea salt. Add in the coconut flour gradually– starting first with a 1/4 cup, then adding it in a tablespoon at a time until a “dough” forms. I ended up using a 1/2 cup of coconut flour, but it may vary depending on the texture of your peanut butter.
Using a cookie scoop, drop the dough by rounded tablespoons onto a pan lined with parchment paper. (Roll with your hands to make them smooth, if you like.) Place them in the freezer to set for 30 minutes.
After 30 minutes, melt the chocolate together with the coconut oil. (I used an oven-safe bowl– 5 minutes at 400F– but any method works!)
Remove the peanut butter balls from the freezer, and dip each one into the melted chocolate mixture, coating each one thoroughly. Return the chocolate-covered balls to the parchment paper to set.
There will inevitably be some areas that won’t get covered (where your fingers touched), so feel free to spoon some extra chocolate over the tops when they’ve all been dipped!
You can never have too much dark chocolate.
Return the balls to the freezer to set for another 30 minutes, then serve. They are delicious when served cold, or at room temperature!
I recommend storing them in the fridge or freezer for longer shelf-life. Not that they’ll last that long.
©Detoxinista.com
If you’re not a peanut butter fan, feel free to use any nut-butter you like! I imagine a cashew or almond butter variation would be absolutely delicious (and would be properly combined, to boot!). The combinations are endless!
Enjoy!
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Oh my gosh, my girlfriend is going to freaking LOVE these.
I hope she does!! All of my taste-testers have been big fans.
Wow these look awesome! I can’t believe the original recipe called for wax – that’s gross!! In my mind, wax is ok in 3 places: on cars, candles, and for personal grooming. Not food! Definitely keeping this recipe tucked aside for my next potluck!
Ha, AGREED on the wax! Gross!!
Hope you enjoy them!
I don’t think that I could ever get sick of the peanut butter/chocolate combo! You could post 50 more and I’d still be drooling.
Are you kidding, that’s one of my favorite combinations..if not my favorite!! Love your creativity..you are definitely in your flow..love it! xo
Peanut butter + chocolate = the way to my heart! I can’t wait to try these!!
starting a detox, will these last in the freezer till afterwards?
T
Yes, I think they’ll last in the freezer indefinitely!
So glad I found your blog, and these little gems! Can’t wait to try ‘em =)
There can never be too many pb/chocolate desserts…and buckeyes are one of my favorites (buckeyes…that is what they are called here in Ohio). Yours sound so much healthier, and I’ve been trying to figure out uses for the bag of coconut flour I have.
I think “Buckeyes” is a cuter name for them!! I can’t believe how well these turned out… I’m in love with coconut flour now.
Yes Erin these are close to what we also call BUCKEYES, not sure if it’s regional or what (here in SE Michigan close to Ohio border). I use a toothpick to pick up and dip the balls in the chocolate and dip them about 3/4 of the way, leaving a small circle open at the top, then you don’t touch them and use less chocolate, and its a bit decorative with the peanut butter showing through the top. That style of “dipping” makes it look like a “buckeye” which is a nut that grows on a buckeye tree
(my buckeye recipe doesn’t include wax, but a WHOLE lot of powdered sugar)
These look delicious! I’d love to try them with almond butter. I don’t have any coconut flour, and I’m a new baker, do you think I could sub for coconut flour with something else?
Coconut flour is pretty unique in its absorbent qualities, so I’m not sure if it can be substituted and yield the same results. However, I think almond flour or meal might be worth a shot!
If it works for you, please come back and let us know!
I finally got around to making these peanut butter balls and they are very good! The peanut butter and honey are great together and you really don’t taste the coconut flour (you can taste the coconut oil in the chocolate coating mixture which I really liked). I tried to save on measuring devices at the end and just eyed the chocolate and coconut- do not do that. I must have been way off as my chocolate coating was very runny. It was still delicious but for me the more chocolate the better.