This is one of those recipes where you can literally use anything in substitution for the ingredients involved. For example, you can use regular flour or gluten-free flour (this almond flour is my favourite to use), pure maple syrup or raw honey. It’s all good to me. If you have a particular taste, choose the ingredient that you love to use the most!
Tonight I felt a sweet tooth coming on and decided to check my cupboards to see what I could use. I found exactly what I needed to make the perfect chocolate and peanut butter snack.
I’ve also noticed that my toddlers are more into chocolate than they are into candy. I guess they got it from their mother! I love to treat the girls when they are eating healthy or when they behave well. Everything in moderation.
This recipe is very simple to make and takes little to no time at all. Get the kids to join in to help you. Before you know it, they’ll be licking the bowl clean.
Similar to my No-Bake (Gluten-Free, Vegan) Cookie Dough Balls, this too has only 7 ingredients and one for the chocolate and peanut butter lovers. Indulge in this yummy dessert that’s actually low in calories, dairy-free, gluten-free, and vegan. Also, they’re very high in protein! A great snack after an intense workout, or throughout any time of the day.
For delicious and healthier snacks that the whole family will enjoy, you’ve got to try these! They’re great for any occasion, literally.
Get creative with them during Halloween, stick them onto popsicle sticks like cake pops for birthday parties, or sprinkle some cinnamon to go with your hot chocolate during the cold winter months.
All You Need:
- 3/4 cup Peanut Butter
- 1/4 cup pure maple syrup
- 2 tsp water
- 1 tsp vanilla extract
- 2/3 cup almond flour (or flour of choice)
- 3 tbsp dark cocoa powder
- 6 tbsp diary free chocolate chips
All You Have To Do:
- Mix all of the ingredients together in a large bowl.
- Roll mixture into 1 tablespoon-sized balls. If the mixture is too dry to squeeze together, just add a little more water.
You can keep these in an airtight container for about a week in the fridge and they can also be placed in the freezer.
Let me know what you think and leave a comment below! Happy fall baking everybody!