Salted Choc Peanut Balls
| Servings | Prep Time |
| 12-15balls | 15minutes |
| Passive Time |
| 30minutes |
|
|
Ingredients
- 1cup rolled oats(or buckwheat grouts for GF option)
- 2/3cup toasted coconut flakes
- 1/3 cup rice malt syrup
- 1/2cup peanut butter
- 1/4 cup cacao powder
- 1tsp vanilla extract
- 1/2cup flaxseed(ground or whole; whole makes for more crunch)
- 1/4tsp salt(only use this if peanut butter is unsalted)
Instructions
- Preheat oven to 180 degrees Celcius, or 160 degrees Celcius on fan-forced, and toast coconut flakes for 5 to 10 minutes, or until lightly browned.
- Remove and combine and stir all ingredients in a medium bowl until thoroughly mixed. Cover and chill in the fridge for at least half an hour until mixture is firmer and easier to mold.
- Then roll balls into circles, to your preferred size (roughly 3cm diameter). Store in an airtight container in the fridge for up to 1 week. They also freeze really well if you want to make them last a bit longer.
- This recipe is dairy-free and can be made gluten-free using alternatives.
Recipe Notes
This recipe was developed by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane-based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in, and she hopes to inspire you to find your own sustainable healthy routine!
