I’m confused about coconut. On the one hand, I hear that eating coconut could you give you heart disease, on the other hand I hear it’s a paleo dream that will allow you to live until 110 while doing push-ups on the beach. It’s possible I heard both of these scenarios wrong.
Regardless, it seemed like a good idea to try out a version of this better-for-you copycat recipe of Reese’s Easter Eggs, except I just made Reese’s-like balls because it’s not Easter. Also, I could put this guy to work.
Kind of a weird hybrid of good for you and totally bad for you, these chocolate peanut butter balls are 100% delicious. I want to eat all six of them in one sitting. Oh right, that’s the only problem: It only makes six. You can double or triple the recipe because your roommates, family, or whomever you shack up with will also want these and you’re not going to be able to share.
You may be scared of peanut butter right now, and I swear there’s enough salmonella in nut butters to last us through the new year. Check this list, then go out and buy you some non-poisonous peanut butter to make these fantastic balls. I mean, fantastic. Balls.
Gluten-Free Chocolate Peanut Butter Balls
adapted from chocolate covered Katie
Prep time: 20 minutes Freeze time: 1 1/2 hours
1/4 cup peanut butter
1/4 cup powdered sugar
2 Tablespoons cocoa powder
2 Tablespoons coconut oil
2 Tablespoons agave
1. Combine peanut butter, salt, and powdered sugar in a bowl until mixture is crumbly.
2. Roll peanut butter mixture into 6-9 small balls. Place in freezer for one hour, until hard.
3. In a small bowl, whisk together cocoa powder, coconut oil in liquid form, and agave until completely smooth.
4. Using a fork, dip peanut butter balls into cocoa mixture and fully cover with chocolate.
5. Place chocolate peanut butter balls back in freezer for 20-30 minutes to re-freeze. Serve frozen or slightly thawed. Chocolate will get melty at room temperature after a long period of time.
Makes: 6 to 9 balls