Gluten-free/ refined sugar-free/ low carb/ vegan
Peanut butter balls
Ingredients:
2 cups natural crunchy peanut butter
2 cups desiccated coconut
1/2 cup maple or rice malt syrup *see notes if you want to make them sugar-free
1/4 cup melted vegan butter or coconut oil
Pinch of salt ( if using unsalted peanut butter)
1 tsp natural vanilla extract or bean.
350 g dark or sugar-free choc melted *see notes to find out what used
Optional crunchy add-ins include chopped nuts, rice bubbles, cacao nibs, etc.
Notes:
To coat my peanut butter balls, I melted the Noshu sugar-free white and milk chocolate baking chips.
If you want to make them strictly sugar-free, you can use a sugar-free syrup like maple, which can be purchased from the supermarket or health food store. I sometimes substitute the liquid sweetener (maple or rice malt) for a granular sweetener like stevia or erythritol. If you want to use a dry granular sweetener, leave out 1/3 cup of desiccated coconut. I recommend starting with 1/4 cup of sweetener and adding more till it reaches your desired sweetness.
Method:
In a medium bowl, stir all the ingredients (except chocolate) until well combined; add some crunchy extras if you wish.
Place the peanut butter balls mix into the freezer to firm for about 60 minutes.
Line a large tray with baking paper.
Once firm, remove the mix from the freezer and roll it into small balls. Spread evenly on the baking tray.
Place the balls back into the freezer whilst you melt the dark or sugar-free chocolate.
Dip the balls in the melted chocolate and let set in the fridge or freezer.
I made around 30 peanut butter balls
Store the balls in the fridge. If not eating them within a few days, store them in the freezer.
