I’ve made no-bake chocolate peanut butter cookies before (you combine some chocolate, peanut butter, etc. on the stovetop then mix it in with oats and such) but these are a little different. These Chocolate Peanut Butter Balls are more like crunchy truffles, and they’re wonderful.
I was assigned The Lean Green Bean for this month’s Secret Recipe Club. Lindsay is working toward becoming a Registered Dietician and I always really enjoy reading blogs from food and nutrition experts, so this was right up my alley. She also runs a really cool program called Foodie PenPals where she matches up fellow foodies and they send each other care packages every month filled with deliciousness. I love that idea!
So…these balls (hee hee). They’re chocolatey and crunchy and decadent. I loved them so much and can’t wait to make them again and play around with the ingredients. I changed the recipe just a little bit based on what I had on hand, but next time I’ll definitely be adding dried cranberries to give it a little tartness to counter-balance the sweetness. And I’ll chop up some dark chocolate instead of using semisweet chips. Here’s how I made it:
- 1 1/2 cups oats
- 2 Tbsp chia seeds
- 1/2 cup sliced almonds
- 1/4 cup peanut butter
- 1/4 cup chocolate chips
- 1/4 c honey
- In a medium bowl, combine the oats, chia seeds, and almonds.
- In a small bowl, combine the chocolate chips, honey and peanut butter. Microwave on low, stirring after each 10 second interval, until melted and mix well to combine.
- Add the melted mixture to the oat mixture and mix well. Form into balls and refrigerate until chilled. (I had to sort of squish them in my fist to get the mixture to stick together.)
- Store in an airtight container in the fridge.