Gluten Free Chocolate Oat Peanut Butter Balls

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3/4 cup

Dry Roasted, Unsalted Peanuts

1 cup

Gluten-Free Oats

2 cups

Medjool Dates , deseeded

2 Tbsp

Dark Chocolate

3/4 cup

Peanut Butter

2 Tbsp

Chia Seeds

1/2 Tbsp

Vanilla Extract

1 tsp

Sea Salt

2 1/4 cups

Semi-Sweet Chocolate Chips

3 Tbsp

Unsweetened Vanilla Almond Milk

1/2 Tbsp

Coconut Oil

1/3 cup

White Chocolate , finely chopped

1/4 cup

French Burnt Peanuts , finely chopped

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 (3/4 cup) , Gluten-Free Oats (1 cup) , and Medjool Dates (2 cups) to bowl of food processor, blend 1 minute on high.

Step 3

Add in melted dark chocolate, Peanut Butter (3/4 cup) , Chia Seeds (2 Tbsp) , Vanilla Extract (1/2 Tbsp) 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 5

Meanwhile, melt Semi-Sweet Chocolate Chips (2 1/4 cups) , Unsweetened Vanilla Almond Milk (3 Tbsp) and Coconut Oil (1/2 Tbsp) 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 (1/3 cup) and French Burnt Peanuts (1/4 cup) .

Step 7

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