I asked Craig what he would call these and he said they reminded him of snickers. I haven't had one in years but I remember them as peanut-y, chewy and dense. Yes! These are all those as well as incredibly healthier.
I love that they look fussy, but they come together super quick and it's easy to roll the balls around with a fork in the chocolate and plunk them on the lined cookie sheet.
Yield: 25 bite sized balls
1 cup (255 grams) unsweetened smooth peanut butter (organic is best)
1/3 cup maple syrup
1 cup unflavoured protein powder (I use Natural Factors Whey)
1 cup almond meal (left over from making almond milk, so will be a little moist)
1/2 tsp salt
1/2 cup rice crisp cereal (I use Nature's Path)
1/4 cup (54 grams) cocoa butter (or you could use coconut oil but chocolate will melt easier)
3 tbsp raw cocoa powder
5 drops liquid stevia (optional)
1. combine the peanut butter and maple syrup in a bowl, mix but don't over-mix
2. in another bowl, combine the rest of the ingredients (except almond meal)
3. add the dry ingredients to the peanut butter/maple syrup bowl, mix it up, then add almond meal and incorporate fully. use your hands, it's easier
4. roll into balls and place them on a parchment or silpat lined baking tray
5. freeze for 20 minutes until very firm
6. make the chocolate while they are firming: heat a small saucepan half filled with water on medium heat. place a heat-proof bowl on top & place cocoa butter in bowl. when nearly melted, turn off heat. when fully melted, remove from stove. add cocoa powder and mix
7. get balls from the freezer. coat each one in the melted chocolate. a fork works best. **if you make 25 balls, you will not have any melted chocolate left over after rolling.
8. freeze balls for 10 minutes until the chocolate is hardened. store in a parchment lined container in the fridge or freezer. this type of chocolate melts at a fairly low temperature so best to eat from the fridge or shortly afterwards.