KITCHEN CURATIONS: CHOCOLATE PEANUT BUTTER BALLS
It’s pretty much a universal truth that peanut butter is delicious. I'd even venture to say that if I asked Congress, "Is peanut butter delicious?" it would be one of those oh-so-rare occasions when we'd actually get a bipartisan agreement.
In fact, you know how Newton has his Three Laws of Motion? (“Inertia” ring a bell?) Well, he also had his Three Laws of Peanut Butter – equally as important and fundamental to the workings of the world.
- Peanut butter is not only delicious but, in moderation, is actually nutritious.
- If you don’t close the peanut butter jar and you continue to stand over it with a spoon, it’s very possible that you could end up eating at least half of it without realizing. (I’ve been there. It’s not pretty.)
- Peanut butter and chocolate are soul mates. Great on their own. Even better together.
Now, that we’ve got that covered, let’s move onto this recipe, shall we?
What you’ll need: food processor, bowl, baking sheet, wax paper, small saucepan, fork. Total ingredient count: 6.
INGREDIENTS: (Makes 8 balls)
½ cup natural smooth peanut butter
6 pitted dates
3 Tbsp coconut flour
1/3 cup dark chocolate chips
1 tsp coconut oil
½ tsp vanilla extract
Pulse dates in food processor until chopped into pieces.
Add peanut butter to dates and pulse until well combined.
Add in coconut flour and continue to pulse until fully mixed.
Empty peanut butter mixture from food processor into bowl and refrigerate for at least an hour. This will help make the balls easier to roll.
With a tablespoon measure, scoop mixture and form into mini balls with hands.
Place balls on wax paper-lined baking sheet and freeze for at least 4 hours, or overnight.
In a saucepan over medium-low heat, melt coconut oil.
When coconut oil is mostly melted, add chocolate and vanilla and stir until melted.
Dip frozen peanut butter balls into chocolate mixture one at a time, using a fork to ensure that the entire ball is covered.
Place balls on the wax paper-lined baking sheet and put back in the freezer for another 4 hours, or overnight.
A few things about this recipe:
- Whenever you are working with a food processor, be careful not to cut yourself on the blade. (Blood doesn’t taste good in any dish, not even peanut butter.)
- When buying peanut butter, "peanuts" should really be the only ingredient on your ingredient label. Similarly, when buying dark chocolate, try to find chocolate that is at least 66% cacao.
- Make this recipe your own: If you want your mixture to be a bit sweeter, add more dates. If you want your mixture to be moister, add less coconut flour.
- The wax paper will make for easy clean up and will also help keep the balls from sticking. If you only have parchment paper, no worries! Just lightly grease it with some coconut oil.
- If you don't have room in your freezer for a whole baking tray, just place the balls on/in smaller plates/containers. But be sure to line them with your wax paper (or greased parchment).
- If you want to get fancy and creative, roll the chocolate-dipped balls into a topping of your choice such as chopped nuts or coconut flakes. This time I left mine plain…I guess that means I’m not fancy or creative. Oh well, there’s always next time…