Gluten Free Chocolate Oat Peanut Butter Balls

13 INGREDIENTS • 7 STEPS • 45MINS

Gluten Free Chocolate Oat Peanut Butter Balls

Recipe

4.0

2 ratings

These Gluten Free Chocolate Oat Peanut Butter Balls are a perfect holiday treat, rich and satisfying, yet loaded with wholesome ingredients!

These Gluten Free Chocolate Oat Peanut Butter Balls are a perfect holiday treat, rich and satisfying, yet loaded with wholesome ingredients!

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

45MINS

Total Time

$1.13

Cost Per Serving

Ingredients

Servings

12

us / metric

110 g

Dry Roasted, Unsalted Peanuts

175 g

Gluten-Free Oats

350 g

Medjool Dates, deseeded

2 Tbsp

240 g

Peanut Butter

2 Tbsp

Chia Seeds

2 tsp

Vanilla Extract

1 tsp

395 g

Semi-Sweet Chocolate Chips

3 Tbsp

Unsweetened Vanilla Almond Milk

1 tsp

Coconut Oil

55 g

White Chocolate, finely chopped

4 Tbsp

French Burnt Peanuts, finely chopped

Nutrition Per Serving

VIEW ALL

Calories

535

Fat

28.8 g

Protein

12.2 g

Carbs

67.3 g

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking Instructions

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step 1

Melt Dark Chocolate (2 Tbsp) in microwave in 30 second intervals until smooth consistency is reached. Set aside.

step 2

Add Dry Roasted, Unsalted Peanuts (110 g), Gluten-Free Oats (175 g), and Medjool Dates (350 g) to bowl of food processor, blend 1 minute on high.

step 2 Add Dry Roasted, Unsalted Peanuts (110 g), Gluten-Free Oats (175 g), and Medjool Dates (350 g) to bowl of food processor, blend 1 minute on high.

step 3

Add in melted dark chocolate, Peanut Butter (240 g), Chia Seeds (2 Tbsp), Vanilla Extract (2 tsp) and Sea Salt (1 tsp). Blend another 45-60 seconds. The texture will look crumbly but should be able to be packed together.

step 3 Add in melted dark chocolate, Peanut Butter (240 g), Chia Seeds (2 Tbsp), Vanilla Extract (2 tsp) and Sea Salt (1 tsp). Blend another 45-60 seconds. The texture will look crumbly but should be able to be packed together.

step 4

Roll into 1-inch balls, place on cookie sheet lined with wax paper and put in refrigerator for 20-30 minutes.

step 4 Roll into 1-inch balls, place on cookie sheet lined with wax paper and put in refrigerator for 20-30 minutes.

step 5

Meanwhile, meltSemi-Sweet Chocolate Chips (395 g), Unsweetened Vanilla Almond Milk (3 Tbsp) and Coconut Oil (1 tsp) on stovetop using double boiler. Stir continuously to ensure chocolate does not burn.

step 6

Once chocolate has melted, use a toothpick to dip each ball into the chocolate, tap on the side of the pan to remove extra chocolate, then place back on wax paper, garnish with White Chocolate (55 g) and French Burnt Peanuts (4 Tbsp).

step 6 Once chocolate has melted, use a toothpick to dip each ball into the chocolate, tap on the side of the pan to remove extra chocolate, then place back on wax paper, garnish with White Chocolate (55 g) and French Burnt Peanuts (4 Tbsp).

step 7

Refrigerate until chocolate becomes firm, then serve. Store in refrigerator for up to one week or in freezer for 1 month. Enjoy!

step 7 Refrigerate until chocolate becomes firm, then serve. Store in refrigerator for up to one week or in freezer for 1 month. Enjoy!

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