Peanut and chocolate balls

Peanut butter and chocolate, a pretty good combination in my eyes. Make this dairy-free by choosing a dairy-free chocolate.

Makes 5 large balls

Ingredients

• 200g/7 oz peanut butter (smooth or crunchy)
• 2½ tbsp maple syrup
• 20g/3/4 oz gluten-free puffed brown rice
• ¼ teaspoon fine grain Himalayan salt
• ½ tablespoon coconut oil, melted
• 100g/3 1/2 oz dairy-free dark chocolate (85% cocoa solids, or any chocolate of your choice)

Method

1. Line a greaseproof tray with baking parchment.

2. In a large mixing bowl, stir the peanut butter and maple syrup together until combined. Add the puffed brown rice and salt and stir again to mix. Shape into balls – either 5 large or more, smaller ones. Place in the fridge.

3. Put the melted coconut oil and chocolate into a pan and melt the chocolate over a low heat, stirring continuously and making sure the chocolate doesn’t burn.

4. Remove the peanut balls from the fridge and, using two large spoons, dip them into the chocolate one at a time, covering them completely, then place on the lined tray. Drizzle any leftover chocolate over the balls (or eat by the spoon!) Put into the freezer for 15 minutes, then store in the fridge.

Tips and notes

These are quite rich so you only need one (or even half) to satisfy that sweet tooth.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.