Description
Vegan Peanut Butter Chocolate Balls made with a sweet refined-sugar-free peanut butter center. Make them for a healthier homemade M&MS!
Ingredients
- ¼ cup gluten-free old fashioned rolled oats
- 2–3 large pitted Medjool dates
- ½ cup raw almonds
- ½ cup roasted salted peanuts
- 1/2 cup creamy peanut butter
- 1 cup Hu Kitchen Gems
Instructions
- Line a large baking sheet with parchment paper and set it aside.
- Add the oats to a high speed blender or food processor and pulse until they’re broken down. Add in the dates and process again until you have a sticky crumble. Remove from the blender and set aside.
- Next add the almonds and peanuts to the blender and process until they turn to a fine meal.
- Finally, add in peanut butter and pulse everything until well combined. Add back in the dates and oats and process until the mixture forms a loose dough. If the mixture is too dry, add an additional date here.
- Scoop out small bits of dough and form them into tiny round balls, about 1/2 tsp in diameter. Place the balls on a parchment lined cookie sheet and pop them in the freezer to harden for 30 minutes.
- After about 30 minutes, melt the Gems in a saucepan on the stovetop or in the microwave in 30 second increments.
- Remove the peanut butter balls from the freezer. Using a spoon or two forks, dip the balls in melted chocolate to completely coat. Remove any excess chocolate and place the balls back on a parchment-lined baking sheet.
- Repeat until all Peanut Butter Chocolate Balls are dipped, reheating the chocolate in the microwave as needed. Transfer the baking sheet back to the freezer to allow the chocolate to fully set.
- Store leftover M&Ms in the refrigerator for 1-2 weeks or freeze for longterm storage.
Notes
Recipe heavily adapted from Minimalist Baker: Homemade Peanut Butter M&Ms
- Prep Time: 60 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Stovetop, Freezer
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free