Search the Loop
MORE TO EXPLORE
Crispy chocolate peanut butter balls
Sara Lynn Cauchon
Chocolate pots de creme, peanut butter mousse & salted caramel sauce
5 pitted Medjool dates
3/4 cup natural peanut butter
1/4 cup coconut flour
1 cup crisp rice cereal
2 cups dark chocolate chips
2 teaspoons coconut oil
Flaked sea salt, to taste (optional)
In the bowl of a food processor add the dates, peanut butter, and coconut flour. Blend until everything is well combined.
Transfer the mixture into a large bowl and fold in the crispy rice cereal.
Roll the mixture into 1-inch balls. Arrange them on a parchment-lined baking sheet and place them in the freezer for 20 to 30 minutes to firm up.
Meanwhile, over low heat, melt the chocolate and coconut oil in a double boiler, stirring often.
Once the chocolate is completely melted, use a fork to dip the balls one at a time, and coat them evenly with the chocolate.
Allow any excess chocolate to drip off and set them back on the parchment-lined baking sheet. If using, sprinkle the top of each ball with a little bit of flaky sea salt.
Refrigerate until the chocolate has completely set for about 20 minutes.
Serve immediately or store in the refrigerator for up to one week.
Daily at 1pm ET on CTV
FOLLOW Sara Lynn Cauchon
Faux frozen chocolate cups
BY Julie Daniluk
Chocolate orange tart
BY Ella Millis
Chocolate protein energy balls
BY Karlene Karst
No-bake peanut butter energy bars
BY Jennifer Tyler Lee
Raspberry vegan bars
BY Shahzadi Devje
Peanut butter chocolate chip oat bites
BY NIKOLE GONCALVES
Back to top
All rights reserved
Bell Media Lifestyle Specialty