My guilty pleasure is a heaping spoonful of peanut butter. I always have a jar, or 8, stocked in our pantry! A fun fact I learned recently about peanut butter is that it takes 540 peanuts to make one 12-oz. jar of peanut butter! This got me thinking about how I’ve tried making my own peanut butter in the past. Super fun to make – I usually just use peanuts, a little peanut oil and a pinch of salt. I’ve added in cinnamon before too and its SO good! This recipe is dairy free, gluten free, and vegan (if you use dairy free chocolate chips!) If you don’t have any restrictions regular chocolate chips work just fine of course.
Ingredients you will need for these Chocolate and Peanut Butter Balls
Almond Flour: Almond flour is a great gluten free alternative. If you have almond meal that works well too. Both almond flour and almond meal are made from ground almonds. Almond flour is typically made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind. Peanut Butter: I recommend using a creamy peanut butter for this recipe. Maple Syrup: If not vegan, you can also sub honey or for a no added sugar option sub melted coconut oil. Vanilla Extract: Adds a yummy vanilla hint to these bites! Salt: Brings out the flavors in the recipe. It enhances the flavors and balances most desserts that are rich and sweet. Chocolate Chips: You can melt chocolate in the microwave or using a double boiler. Sometimes to get the chocolate more melty and velvety smooth I add 1-3 tsp. coconut oil.
How to make Chocolate Peanut Protein Butter
I followed the recipe exactly the same and pressed the peanut butter mixture down into the molds, froze them, and then coated in chocolate and sprinkles with flaky sea salt. I made the recipe the SAME exact way, except instead of rolling into balls, I made them into the shape of an egg. There are molds you can buy online, but I shaped them the best I could without a mold! I lined a baking sheet with wax paper and frozen the egg molds for 30 minutes. Then I melted the chocolate, dipped them, and put colored sprinkles on top! (You can find the sprinkles in just about any baking isle at the store!) Then put back in the freezer for another 30. THAT’S IT! Store in freezer, and sneak one out when you’re ready for a treat! PIN this recipe for later!
