Chocolate, peanut butter, these are my dessert kryptonite! As a kid I always loved ‘buckeyes’ the sweet peanut butter balls covered in chocolate. I could easily eat five or six, no questions asked. Now, as an adult, I could definitely do the same, but I know it’s not the healthiest option. In a quest to still enjoy this childhood treat, but for slightly less guilt and a bit more sophistication pumped up the flavors and reduced the sugar. Replacing the added sugar with natural honey, and introducing unsweetened shaved coconut and ground almonds truly rounded out the flavor and also brought down the calorie and sugar content. With less added sugar the peanut flavor really comes through and the ground almonds and coconut give a bit more texture and volume to the treat.
I brought these to work over the holidays and by the number of people who came back for seconds (or thirds) I’d say they were a hit!
Chocolate Peanut Butter Balls
Ingredients
- 1 Cup smooth peanut butter
- ¼ Cup unsweetened shredded coconut
- 1 Cup finely ground almonds can substitute almond flour
- ¼ Cup honey
- 2 oz Unsweetened baking chocolate 4 2block squares
- 2 Cups Reese's Peanut Butter Baking Chips
- 1 Tablespoon butter
- 1 Tablespoon each Cocoa powder & confectioners sugar for dusting/decorating optional
Instructions
- Begin by combining the peanut butter, coconut, ground almonds and honey in a medium bowl
- You want to blend all the ingredients together so that they create a thick batter or paste that can then be shaped into balls
- Once blended and combined place in fridge for 15 to 20 minutes so that the mixture can chill and firm up before being shaped into balls, this will make the process easier.
- While you wait, line a baking sheet with parchment paper or freezer paper and set aside to place the balls on. If you don’t have parchment paper or freezer paper spray your baking sheet with a bit of cooking spray.
- Remove the peanut butter mixture from the fridge and using a medium cookie scoop, scoop out 1 tablespoon sized balls, roll lightly in your hand and place on the prepared baking sheet. The recipe should make about 50 tablespoon sized balls.
- Once complete place the tray in the freezer for 30 minutes to firm up so they are easier to dip in the chocolate
- In a microwave safe bowl combine the chocolate, butter & peanut butter chips and heat in the microwave until melted (1 to 2 minutes). Do in 15 to 30 second intervals, stirring in between so as not to burn the chocolate.
- Remove the balls from the freezer (you can place the freshly dipped balls on the same prepared baking sheet)
- Using forks, dip each ball in the chocolate mixture and then place on your prepared baking sheet.
- Repeat this process for all of the balls
- While still wet dust with cocoa powder & sugar mixture if desired
- Place the finished balls in the fridge or freezer for 30 minutes to set & you’re finished!
- These store excellently in the fridge and freezer
