One of my favorite treats! I used to make these years ago but now, reflecting back on the ingredient list, I can’t believe I used to eat so many! 4 cups of powdered sugar… What was I thinking?? These big bites of peanut butter and chocolate taste just like the ones I used to make but only healthier!
The ingredients are simple and can be adapted to fit your dietary needs! Use what ever nut butter or nut butter substitute you desire! Also use whatever sweetener you prefer.
This recipe is also found in my first cookbook, Satisfying Eats along with so many other yummy treats like Daddy’s “Corn” Flake Clusters…. another on of my favorites!
Want to give these as gifts?? Simple place them in cupcake wrappers and place in a Christmas Tin. This would be a great idea for an office holiday party.
Nut Free Version: Use sunflower seed butter in the place of peanut butter and ground up sunflower or pumpkin seeds for the almond flour… pretty easy!
I hope you enjoy these Grain-Free, Low-Carb, Dairy-Free, Sugar-Free & Delicious Treats!
Makes 12; 110 Calories, 8 grams Fat, 3 Net Carbs, 5 grams Protein each
- 2/3 cup organic creamy natural peanut butter***
- 1/8 tsp. Stevia Select plus 1 tbsp powdered sweetener or sweetener of choice (to taste)
- 1/2 cup almond flour (or more for runny peanut butter)
- 2/3 cup 80% Dark Chocolate, Dark Chocolate Chunks, Milk Chocolate, or other chocolate chips of choice
- ***Almond, cashew or sunflower seed butter can also be used
In small bowl, blend peanut butter, sweetener and almond flour. Dough should be stiff. (Add more almond flour if needed to make a thick dough.) Taste for sweetness and adjust if needed. Using small scoop, measure out mixture and roll in hands to form balls. Place balls in freezer for at least 30-60 minutes or until firm.
UPDATE: TEMPER CHOCOLATE
On top of the stove (or microwave), melt 1/2 cup of the chocolate. Then stir in the remaining chocolate chips. This will temper the chocolate to the right temperature so that it will harden and not be soft at room temperature.
Insert tooth pick into cooled peanut butter balls and carefully dip in melted chocolate (or drop peanut butter ball into chocolate and using spoon, cover with chocolate). Place balls on wax paper and allow to cool.
If temperaing chocolate, no need to keep refrigerated (unless you are making them a few days in advance).
- Peanut Butter Cup Variation
- Place mini liners into mini muffin pan. Spoon 1/2 tsp. of melted chocolate into bottom of liner followed by 1/2 of a peanut butter ball. Top with 1 tsp more of melted chocolate. Refrigerate.
- Use same recipe but dip in chocolate to look like Buckeyes.
- Easter Eggs
- Take the scoops of peanut butter mixture and flatten in the palm of your hand to form an oval. Refrigerate. After being refrigerated, spoon chocolate over the "egg" and then flip to cover the other side in chocolate. Place on parchment and refrigerate until hardened.
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