Ingredients
The following ingredients have 4 Servings
- 1 cup peanut butter (, see note)
- 1/2 cup maple syrup ((see note for date option))
- 1 teaspoon vanilla extract
- 1/2-3/4 teaspoon sea salt (, depending on whether your peanut butter has salt)
- 2 cups crispy rice cereal (, 1 cup of it crushed a bit (see note))
- 1 cup vegan chocolate chips
- drizzle coconut oil or coconut butter (, optional but will help thin out the chocolate so it's easier to dip the balls in)
- shredded coconut
- white chocolate (, melted and drizzled over the top)
- ground nuts of choice
- chopped cranberries or cherries (, for reindeer nose)
- skinny pretzel sticks or cereal twigs (. for reindeer antlers)
Instruction
- Put peanut butter, maple syrup, vanilla, and salt in a bowl and mix well. If the peanut butter isn't runny, you may need to warm it in the microwave a bit to help it mix better. You can also add it to a food processor if you want.
- Add the crispy cereal to the bowl, both the crushed and whole.
- Mix until you form a dough. I like to use my hands. If using a food processor, you may need to pulse slowly then also mix in a bowl to get it all mixed well.
- Line a baking sheet with parchment paper. Roll small chunks of dough into balls and place on the cookie sheet. If not coating in chocolate, put in the fridge to harden for about 10-15 minutes.
- If coating in chocolate, melt the chocolate chips and coconut oil/butter, if using, in the microwave 30 seconds at a time, or on the stove top, until most of the chips are melted. Mix with a spoon to melt the rest. You don’t want to overheat it and burn the chocolate.
- Using a fork or spoon, slowly place the balls into the chocolate, making sure to cover completely, then put them back on the cookie sheet.
- When done, if decorating with coconut, nuts or reindeer do so now. Then put them in the fridge to harden, about 15-20 minutes. Keep cool before serving so they don’t soften.
- If you want, decorate with white chocolate drizzle and return to the fridge.
