Ingredients

The following ingredients have 16 Servings
  • Peanut Butter Balls:
  • 1 cup rolled oats ((certified gluten-free if you need them to be!))
  • 1/2 cup all-natural peanut butter*
  • 3 tablespoons honey
  • 1/4 teaspoon sea salt
  • 1/2 cup shelled peanuts or walnuts ((optional))
  • Chocolate Coating: ((optional))
  • 1/2 cup dark chocolate chips
  • 1/4 teaspoon coconut oil
  • Coarse sea salt (, for sprinkling on top)

Instruction

  • In a food processor fitted with an "S" blade, process the rolled oats until they are finely ground. Add in the peanut butter, honey and salt, and process again until a sticky batter is formed. It should easily be pinched between your fingers. For added texture, add in the 1/2 cup of nuts and briefly pulse them in for about 10 seconds. You don't want them to be finely ground into the mixture-- they are there for added crunch.
  • Use a tablespoon to scoop the dough and roll it between your hands to create each ball. Place them on a plate or small baking sheet lined with parchment paper, and then transfer them all to the fridge or freezer to set. You can serve them just like this, or coat them with chocolate for a more decadent treat.
  • To make the chocolate coating, melt the chocolate chips and coconut in a double boiler over the stove, stirring well. (I just fill my saucepan with an inch of water and cover it with a heat-proof bowl to create my own!) Once the chocolate has melted, spoon it over the top of each peanut butter ball.
  • Note: The colder the ball, the faster the chocolate coating will harden, so it's a good idea to keep the balls in the freezer for at least 30 minutes before coating them.
  • Sprinkle with a dash of coarse sea salt, if you like, and place the chocolate covered balls in the fridge to set. Store and serve from the fridge, as the chocolate will soften if left at room temperature for too long. These balls should keep in an airtight container in the fridge for up to two weeks, but I doubt they'll last that long!