Monday, September 2, 2013

Refrigerator Chocolate Peanut Butter Balls

These little nuggets of goodness are so sweet and yummy, they truly make you feel pampered and naughty. These are absolutely divine with a cup of coffee or as a little side treat to a bowl of ice cream. But, they are so rich, they will take your breath away if you try to scarf them down. If someone cannot eat peanuts, feel free to substitute sun butter or almond butter. To cut the sweetness, you might like to substitute 1/2 or the granulated sugar with brown sugar. No matter how you cut it, these are to die for: I promise.

1 cup gluten free rolled oats
1/2 cup flaked coconut
1/2 cup peanut butter
1 cup granulated sugar
2 tablespoons cocoa powder
2 tablespoons butter
1/4 cup milk
1 teaspoon vanilla extract

1. Line baking sheet with parchment paper; set aside.

2. Place oats, coconut and peanut butter in a medium sized bowl. Mix ingredients until thoroughly combined; set aside.

3. Place sugar, cocoa powder, butter and milk in a medium-sized saucepan over medium low heat. Bring to a boil stirring until mixture has a smooth texture and the sugar has dissolved; approximately 3 to 5 minutes. Remove from heat.

4. Add oat mixture to the sugar and milk mixture; add vanilla and combine thoroughly.

5. If mixture is still hot and runny, place saucepan in ice water to cool mixture so that it will hold its form. When cool enough to hold together, use a 1 1/2-inch ice cream scoop to form into balls. Place on parchment line baking sheet; keep refrigerated  until time to serve.

Servings: 30

Author's Notes: 
1. These may be made with almond butter or sun butter to lesson the risk of an allergic reaction.
2.  Dip in vanilla almond bark and decorate to jazz up for holiday and festive occasions. 

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Inactive Time: 20 minutes

Nutrition (per serving): 70 calories, 30 calories from fat, 3.5 g total fat, 2.2 mg cholesterol, 25.1 mg sodium, 41.9 mg potassium, 9.2 g carbohydrates, 1 g fiber, 7.8 g sugar, 1.3 g protein.

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

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