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Prep time
45 minutes
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makes
20
Author Notes
Delicious crunchy bites of everyone's favorite pairing: peanut butter and chocolate! An easy-to-make vegan and gluten-free snack that is as healthy as it is tasty. —maryanne
Ingredients
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2 cups
brown rice cakes, broken into crumbs
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1 1/2 cups
crunchy (all-natural) peanut butter
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1 teaspoon
vanilla extract
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1 tablespoon
maple syrup
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12 ounces
60% dark chocolate chips
Directions
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Line a baking sheet with parchment paper.
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Place brown rice cake crumbs, peanut butter, vanilla extract, and maple syrup in medium-sized bowl and mix thoroughly using a rubber spatula.
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Using a 1-inch cookie scoop, scoop mixture onto a baking sheet lined with parchment paper. Set aside.
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Place chocolate chips in a medium-sized bowl and microwave for 30 seconds on high. Give it a good stir. Repeat and stir again. The chocolate should be almost melted at this point. Be very careful not to overheat the chocolate chips. The chocolate should feel neutral in temperature. Stir for several minutes to ensure chocolate is completely melted but also not too warm. If it feels too warm, continue to stir. The chocolate mixture will thicken as it cools.
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Using a fork, dip balls into tempered chocolate. Lightly tap fork against side of bowl to get rid of any excess chocolate. Place on parchment-lined baking sheets until chocolate is completely set. This usually takes several minutes.
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