One of my favorite days of the year has become the annual Cookie Swap hosted by my friend Laura. It’s basically the best reason ever to each copious amounts of sugar and fell no guilt. Luckily we also hit the trails before hand which helps as well.Laura always attempts a number of Pinterest finds, which I adore about her. I am usually less ambitious and go for what looks easy because let’s be honest…I don’t bake.
Do you like to try new recipes? New recipes when baking for others???
I’m always trying to come up with a allergy friendly recipe, not just for me, but because it helps out others as well. Last year I made some healthy Peppermint Chocolate cookies, this year wasn’t quite so healthy on the calorie side…but totally made form whole food ingredients and massively healthier than a traditional Reese’s PB cup.
Healthy Chocolate Peanut Butter Balls
Who likes a good Reese’s PB cup?? I do! But I admit that after really looking at the ingredients, I was a little put off…plus I want dairy free desserts so my stomach is happy!
Thus I was willing to attempt something new and and it turned out to be FAR EASIER than this non-baker imagined.
How often do you actually make the recipes you Pin on Pinterest?Makes 40-50
You could make these larger, but I like the smaller size because they are rich and as noted it was for a cookie swap so I had lots of sugar to consume!
Peanut butter ball Ingredients
- 2 cups natural peanut butter (I used mostly creamy and a little crunchy!)
- 4 tbsp maple syrup (could use honey, but slightly different flavor)
- 2 tbsp green banana flour (can use almond or coconut)
Chocolate Coating Ingredients
- ½ cup cacao powder (can also use Hershey Dark Chocolate coco)
- 4 tbsp maple syrup
- 4 tbsp coconut oil
- Mix the peanut butter ingredients
- Using a cookie dough scoop, about half full is a good size
- Scoop and plop on to a wax lined tray
- Place in freezer for 30 minutes
- Use that time to clean up the PB bowls and start the chocolate
- I’m lazy so I put the microwave on 30% power to melt the coconut oil, but you can do on the stove
- Mix coconut oil, syrup and powder
- Remove PB mixture from freezer
- Take one off roll a bit if you want a true ball
- Drop in the chocolate
- Use a fork to pull out and place on a second wax lined tray
- I drizzled extra chocolate over the top after finishing
- Place back in freezer for 30 minutes
- Store in refrigerator long term (clearly I started eating the second it was out of the freezer, ha!)
This calculation is assuming you use all the chocolate. I had at least 3-4 tbsps left, which would drop the fat and calories.
6.4 grams Fat
5 grams Carbs
1 gram Fiber
2.5 grams Protein
You know I love focusing on the benefits of foods, so let’s look at why we make our copy cat with these ingredients!
- 40 times the antioxidants of blueberries
- Highest plant-based source of Iron
- Full of Magnesium
- More Calcium than cow milk
- Gluten free flour option
- High in fiber
- High in potassium
- All natural
- Lower on glycemic index
- Great for fighting inflammation
- Easier on digestion than other sweeteners
- Contains zinc and manganese
- Increases your good Cholesterol (HDL)
- Protects liver, could treat UTI’s and kidney issues
- Reduces inflammation and arthritis symptoms
Do you bake frequently?
Do you like to make healthier versions of standard foods?
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