Chocolate Peanut Butter Crunch Balls
Servings 15 balls
Ingredients
- 1/2 cup peanut butter
- 1 tbsp coconut oil melted
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup shredded coconut
- 1 40 g scoop protein powder unflavoured or vanilla
- 1/4 cup Rice Krispies or other puffed rice cereal
- 1 tbsp water
Chocolate coating
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- In a large bowl mix the peanut butter, coconut oil, maple syrup and vanilla extract together until smooth.
- Add in the shredded coconut, protein powder and Rice Krispies and stir until well combined.
- Roll about 1 tbsp of the mixture into a ball and place on a plate or baking tray lined with parchment paper. If the dough isn't rolling smoothly, add 1 tbsp of water and mix into the dough. Roll the remaining dough into balls and place in the freezer for 10 minutes.
- While the balls are in the freezer, make the chocolate coating. In a small, microwaveable bowl, add the dark chocolate chips and coconut oil. Microwave in 20 second intervals, stirring in between each, until it is melted and smooth.
- Prepare your coating station. You can use the lined plate or baking tray, or place a piece of parchment paper under a baking cooling rack.
- Drop the frozen ball into the melted chocolate and roll it until it is evenly coated. Gently remove it from the chocolate and place it on a plate, tray or rack. (I like to use a fork to make this process easier). Repeat with the remaining balls.
- Place the coated crunch balls in the freezer or fridge for an additional 10-20 minutes, or until the chocolate has hardened. Enjoy!
Notes
- It's your choice to use sweetened or unsweetened shredded coconut, depending on your taste preference.
- Protein powder: 1 40 gram scoop is just less than 1/2 cup of protein powder.
- Storage: Store in the fridge or freezer for 1-2 weeks!