Peanut Butter Balls
Now, we have to be honest. This isn't the recipe we use in store...It is however one of the ones we use at home.
We don't use a lot of dairy at home - so most of our home bakes are dairy free - of course you can use your normal milks/protein etc and we're making 16 not 500 at a time.
Personally I prefer a 'wetter' peanut butter ball, but the amount of milk you add to the mixture is entirely up to you. Less milk = a drier peanut centre, more milk = wetter/moister centre.
It's a two stage recipe and you'll need a few bits and pieces to make this easier.
- Scales (food ones...obvs)
- a skewer or something similar. we ended up using a temperature food probe.
- grease proof/ baking paper.
- clear shelf in the freezer.
Ingredients For Peanut Ball Mixture
- 1 cup Oats - we used Flahavans
- 2 scoops (50g) Vanilla Protein Powder (we used genetic vegan protein)
- 3 tbsp Smooth Peanut Butter (you can use crunchy if preferred)
- 1 tbsp Agave (maple/honey also fine)
- 2 tbsp Coconut oil (melted)
- 50ml Almond Milk
Ingredients for the 'chocolate' coating
- 1/3 cup maple syrup
- 1/2 cacao powder
- 2/3 cup coconut oil (melted)
(to melt our coconut oil we just stick it in the microwave for 60 seconds - careful when moving/pouring when melted)
1. Add oats and protein powder to a blender and mix to a powder/flour on high speed. 20 - 30 seconds is plenty here.
2. In a bowl, add your peanut butter and coconut oil and heat in the microwave for 30-40 seconds. This will softened the peanut butter and make it easier to combine in the other ingredients.
3. Once removed from the microwave, give it a quick stir and gradually mix in the oat and protein powder mixture. The slower you add it in, the easier it is to stir. Stopping every so often to add in some milk.
4. Remember, the more milk you add. The moister the inside of the Peanut Butter Ball will be. So keep this in mind at this point.
5. Stir...LOTS. And basically keep stirring until you feel like your arms going to fall off! It'll look like a wet dough almost.
Top Tip - you can add dried fruit or chocolate chips at this point to mix it up a bit.
6. Move mixture to the fridge for 30 mins and take a nap.
7. For the next step you'll need to line an oven tray with some paper. Get your scales ready.
8. When the 30 mins is up - the mixture will be firm enough to roll into balls. With our mixture we were able to make 16 25g balls. You don't have to weigh them - but if you're monitoring your calories and macros - it makes it easier. Place these on the papered tray and when all are done - move to the freezer for 1 hour. This will make the coating steps so much easier!
9. For the coating - even if you take milk, we recommend trying this. Add all the coating ingredients to a bowl and mix until a smooth, dark coating is made.
10. Using your skewer - pierce a peanut butter ball, and roll inside the coating. Remove and continue to spin the skewer slowly allowing any drip off to happen. This will help to leave a smoother surface on the peanut butter balls.
11. Be patient and allow the coating to dry before removing the skewer and placing on a plate.
12. Once finished, balls can stay in the fridge for 3 - 5 days if they last that long. Alternatively they can be kept frozen before coating for a month. Removed and coated as you need them.
Breakdown for our mixture
Cals - 183
Carbs - 13g
Protein - 5.4g
Fat - 12.5g
Made them? Tag us @slimshealthykitchen