My name is Julia and I am a chocolate junkie. Now add creamy peanut butter into that mix and it’s a match made in heaven; culinary soul mates if you will. Who am I to fight sweet destiny? Let’s get cooking!
WHAT WILL I NEED?
- 1 cup natural peanut butter (smooth or crunchy)
- 3-4 tablespoons agave, honey or maple syrup
- 1 tablespoon pure vanilla extract
- 6 tablespoons rice krispies (regular or gluten free)
- 2-3 tablespoons PB2 or protein powder
- 3/4 cup dark chocolate chips (regular or vegan)
- 1 tablespoon coconut oil
WHAT DO I DO?
Place the agave, peanut butter and vanilla in a bowl and stir well. The mixture should thicken up upon stirring.
Add your PB2 (or protein powder if you are using) to thicken up the mixture if needed. Add the rice krispies and let the mixture sit for about 15-20 minutes in the fridge to thicken up.
Take mixture out of the fridge and shape into small balls (makes about 12-15) and place on parchment paper and place in freezer 15-20 min to harden.
While balls are in the freezer place the chocolate chips and coconut oil in the microwave for about 30 seconds to melt (if not melted completely microwave for another 15 seconds) and stir until smooth.
Now here comes the fun part! Dip the bottom of each ball in the melted chocolate and place back on parchment paper. If there is any chocolate left once all balls are dipped, drizzle over top each ball.
Place balls in freezer for 10-15 minutes for chocolate to set. They will keep in the freezer up to 2 weeks but I promise they will not last that long!
Recipe adapted from oh she glows