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Peanut Butter Balls // The healthy version

Do you have a favorite treat you only really get to eat once a year? I do. Every Christmas my Grandma makes us all a ton of peanut butter balls. My family looks forward to it every year! They’re the best. But they’re not the healthiest. They’re loaded with TONS of sugar. And I’m talkin’ tons of powdered sugar. Even so, I had a hankering for some. I didn’t get to make it home for Christmas this year so I missed my yearly dose of these babies. And my craving hit me HARD. I know the recipe my Grandma uses, but I wanted to make myself a version with healthier ingredients, so I looked up some recipes on Pinterest. Good ol’ Pinterest. See, I told you I’m obsessed now. Anyway, I decided to change the ingredients and measurements a bit. So here’s how I made it!

Ingredients:

2 cups of gluten free rolled oats (I used Bob’s Red Mill Gluten Free Rolled Oats)
1/2 cup of vegan chocolate chips (I used Enjoy Life Semi-Sweet Chocolate Mini Chips)
1/3 cup of almonds, powdered (I put 1/3 cup of almonds in a blender, hit blend and voila!)
1/3 cup of honey (Or use real maple syrup to make it vegan)
1/2 cup of peanut butter (I used Earth Balance Creamy Coconut & Peanut Butter Spread)

Directions:

Add all ingredients into a bowl.

Mix together well.

Cover bowl with saran wrap and place in fridge for 1 hour (or longer)

Take bowl out of the fridge and place parchment paper on a cookie sheet.

Roll balls and place onto cookie sheet. It should make 18-20 balls depending on how big or small you make them.

Place cookie sheet in freezer for 3 hours (or longer).

After the 3 hours I put my peanut butter balls in a freezer bag and just keep them in the freezer! You can keep them in the fridge, but they only keep for a week that way. And they don’t take long to defrost so I say keep them in the freezer.

Easy and delicious!

Let me know if you make these, or if you have your own healthy version of a favorite treat!

Until next time,

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2 Comments

  • Reply Alisha Ross

    Never thought to put roasted tomatoes into a salad, but of course it goes so well with the roasted squash. I added roasted beets since I had some. Don’t have pine nuts; subbed pecans. For the dressing, I didn’t have orange/juice and the stores don’t yet have frozen or fresh cranberries, so I reconstituted dried with hot water. Made my own balsamic dressing with a bit of Dijon mustard. Added strips of grilled tempeh (I’m really not obsessed with protein, but just wanted to use it up).

    July 31, 2019 at 5:44 am
  • Reply Alisha Ross

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    January 5, 2020 at 10:05 pm
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