If you have forever hungry kids like mine, festive season notwithstanding, then this Healthy Chocolate Peanut Butter Ball recipe will sure come in handy! It's a great quick snack or post-meal sweet.
This delicious, decadent yet wholesome snack/ dessert is very high in protein because of peanut butter AND homemade vegan protein powder in it. Latter was adapted from my dear friend Radhika's blog Tickling Palate. It's a wonderful versatile recipe. This protein powder has been going in our smoothies, pancakes, waffles, getting sprinkled on our raita, my breakfast yogurt with granola. I feel good about serving this to my family as its completely preservative free and has plant-based protein, along with many other vitamins, minerals and Omega 3 fatty acids.
Now back to this fabulous, fudgy bite- sized treat. Its, as always, a super simple and healthy one. And who doesn't love chocolate peanut butter combination!! It tastes so much like a snickers bar, but like my son said " but only better, way better"! There you go, approval from the highest authority. And nobody' s missing any of the nasty ingredients, only clean, real food.
You can leave out the protein powder, just add more oats, or any other nut of equivalent amount. I used a bar of dairy free chocolate, but go ahead and use the darkest variety you can find, if you'd like. The glaze can be optional but is HIGHLY recommended. It comes together in no time at all and keeps very well in the freezer or refrigerator. One of those make ahead, no fail recipes that we all need in our repertoire!
Eat well, eat real foods, stay happy and healthy!
I’d love to hear from you! Please leave a comment below and share a picture of your creation on INSTAGRAM using the hashtag #tashasartisanfoods.
Chocolate Peanut Butter Blissballs
- 3/4 cup Oats Lightly toasted. I used glutenfree oats.
- 2 tbsp cocoa powder
- 3 tbsp Homemade protein powder see the recipe below.
- 4 tbsp Honey/Maple syrup/Agave You can also use 6-8 pitted dates, soaked in warm water too.
- 1 tsp Coconut oil
- 4 Tbsp peanut butter
- 4-5 tbsp Light coconut milk
- 3/4 cup Dairy free chocolate or Dark chocolate (70%) I used Mason & Co, dairy free chocolate
- 5-6 tbsp Light coconut milk
Vegan Protein Powder
- 1/4 cup Popped amaranth
- 1/4 cup Peanuts unsalted, roasted
- 2 tbsp Almonds unsalted, roasted
- 2 Tbsp Flax seeds unsalted, roasted
- 2 tbsp White sesame seeds unsalted, roasted
- 2 tbsp Pumpkin seeds unsalted, roasted
- 2 tbsp Sunflower seeds unsalted, roasted
- 2 Tbsp Chia seeds
- Place oats, peanut butter, honey/maple syrup, coconut oil, protein powder, cocoa powder in your food processor/blender. Blend until combined. You will need to add coconut milk 1 tbsp at a time, to get a smooth, pliable dough.
- Taste and adjust for sweetness. Form into 12 even sized balls. Place on a parchment/foil lined tray and place in the fridge for an hour or in your freezer for 20 minutes or so, until firm.
- Combine the chocolate and coconut milk in a double boiler over gentle heat until chocolate has melted and is smooth. You can melt these together in the microwave too, 30 second bursts.
- Dip each ball into the chocolate, sprinkle some crushed peanuts ( if you like) and return to the fridge or freezer until set. You will have some leftover glaze.
- Place all the ingredients except for chia seeds in your coffee grinder and blend till you get a coarse powder. Add the chia seeds and pulse it 3-4 times to break it down coarsely. Store in an airtight container in the refrigerator.