Gluten Free Chocolate Oat Peanut Butter Balls

Recipe

13 INGREDIENTS • 7 STEPS • 45MINS

Gluten Free Chocolate Oat Peanut Butter Balls

4

2 ratings

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

Gluten Free Chocolate Oat Peanut Butter Balls

Save

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/

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

45MINS

Total Time

$1.13

Cost Per Serving

Ingredients

Servings

12

US / Metric

3/4 cup

Dry Roasted, Unsalted Peanuts

1 cup

Gluten-Free Oats

2 cups

Medjool Dates, deseeded

2 Tbsp

3/4 cup

Peanut Butter

2 Tbsp

Chia Seeds

1/2 Tbsp

Vanilla Extract

1 tsp

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

Nutrition Per Serving

VIEW ALL

Calories

535

Fat

28.8 g

Protein

12.2 g

Carbs

67.3 g

Gluten Free Chocolate Oat Peanut Butter Balls

Save

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 InstructionsHide images

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 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 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 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 (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 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!

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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