Peanut Butter Balls

When I was a child my brothers and I would spend a great deal of time at my Grandparents house. With both parents working my grandma and grandpa became our babysitters. I loved visiting them even though they both smoked like chimneys. We didn’t have a lot of sweets around our house. If we were lucky we would have Dad’s oatmeal cookies or a no name brand of chocolate chip cookies but with 2 boys and a girl those treats didn’t last long. When we visited our grandparents we always knew that there was going to be something yummy. They had the fridge usually stocked with CPLUS or Orange Crush, and always had a homemade treat of some sort . My absolute favourite was my grandma’s s peanut butter balls.

I have no idea what her recipe would have been but my gut reaction is that there definitely would have been white powdered sugar and probably even corn syrup involved . THE GOOD STUFF hahaha.

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I wanted to remake these and share them with you because they are holy hell delicious and super easy to make. They take no time to put together and you even get freeze time to take a break in-between :)

I used the best quality ingredients I could since, to be sure, there wasn’t a speck of confectioners sugar in site (or in my house).

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Lily’s sugar free chocolate is my current obsession.

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Melts like a dream too!

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PEANUT BUTTER BALLS

  • 1 1/2 cup peanut butter (the runny kind-I used Nuts for You)

  • 2/3 cup pure maple syrup

  • 1 1/2 cup Crispy Brown Rice (I used Nature’s Path)

  • pinch of sea salt

  • 1 bag vegan chocolate chips (Lily’s Sweets)

  • 1 1/2 Tbsp coconut oil (Dr Bronner’s is the best)

  • maldon sea salt for garnish (optional but tastes SO GOOD)

Method

Mix together peanut butter, maple syrup, and sea salt until well combined. Add-in crispy rice until very well mixed. Transfer bowl to fridge for 20-30 minutes to firm up. Roll into 1” balls and place on cookie sheet with parchment paper. Set in freezer for another 30 minutes. In the meantime prepare your chocolate. I used a double boiler but could easily microwave in 30 second increments until fully melted. You may need to add more coconut oil if your chocolate is too thick. Dip balls into chocolate, sprinkle with maldon sea salt and place back in freezer to set. I store them in airtight container in the freezer because they taste best cold.