Christmas

CHOCOLATE PEANUT BUTTER RICE PUFF BALLS

Photo by Emma Boyd
Author Notes

These decadent balls should be gluten free and vegan if you use 70% cocoa chocolate (but make sure you check all ingredients for gluten and dairy products). You could also use almond butter instead of peanut butter. —Jordan Rondel, The Caker

  • Makes about 20
Ingredients
  • 125 milliliters honey
  • 125 grams natural peanut butter
  • 1 tablespoon coconut oil
  • 2 tablespoons good quality cocoa powder
  • 3 cups rice puffs
  • 100 grams 70% chocolate chips
  • 100 grams 70% dark chocolate (for the topping)
  • flaky sea salt to garnish
In This Recipe
Directions
  1. In a small saucepan, heat the honey, peanut butter and coconut oil. Once warm, add cocoa powder and stir to mix.
  2. In a large mixing bowl, combine peanut butter mixture with rice puffs and stir to mix. Add chocolate chips and mix again (they should melt down). Refrigerate mixture for 15 minutes to firm.
  3. Line a baking tray with baking paper. Use a spoon to help shape balls – about 2 tablespoons each. Place on tray and chill for 45 minutes.
  4. Melt dark chocolate in a bowl over a pot of simmering water. When balls are firm, drizzle chocolate over and sprinkle with flaky sea salt
  5. Chill again for 15 minutes to allow chocolate to set. Store in an airtight container in the fridge for up to a week.

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