Let me know how it turns out. So glad you liked them Rebecca!! The calorie count breakdown is in the comments. Sign up now for the good stuff. Has anyone had any issue with the bars being too dry? Do you want to be notified when there is a reply?
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These are soooo good and only ask for two ingredients: In cupcake papers, pour in a tiny bit of melted chocolate and put in the freezer for a few minutes until the chocolate hardens. Scoop in a teaspoon or tablespoon of peanut butter then cover up with more melted chocolate.
Using a cookie scoop, scoop and drop peanut butter balls onto the prepared baking sheet, spaced evenly apart. Here are the 1-tablespoon and 2-tablespoon cookie scoops I use.
Transfer back to the freezer to chill for minutes, until somewhat firm. Try the chocolate version here: Very firm, but soft enough to eat straight out of the freezer.
Nutrition Information Serving size: All content and images are protected by copyright. Please do not use my images or recipe without my permission.
Please do not republish this recipe, instead, include a link to this post for the recipe. This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker. I love peanut butter, one of my favorite flavors. Will be trying this for sure. I could live off peanut butter. And these energy balls would be high on my list of favorite foods.
The coconut flour adds just the right taste—love these! Some have used the same amount as the coconut flour, others have increased a bit to their liking for the texture. Have a great weekend, friend. Hi Deb, you can try using oat flour. Start with a small batch and see what consistency you like. I always forget how much I love peanut butter! I could eat it by the spoonful but eating these instead might seem a little less weird than walking around with a spoon in my mouth, lol!
Almond flour is way less absorbent than coconut flour. I so much appreciate all your amazing recipes. I so appreciate YOU! Thank you so much for leaving your wonderful comment.
The photos are enticing, the recipes easy peasy, but that first bite, oh my goodness! It was so nice to read your comment. Let me know if you ever need help finding a recipe. Hi Janelle, I just calculated and added the nutritional info. Hi Macy, the type of flour you use will affect the final texture. Unfortunately, most will not be absorbent enough.
Would I be able to substitute sunflower seed butter or any no-nut butters instead of the peanut butter? Several members of my family have peanut allergies, and I was wondering if you had success using these alternatives in recipes?
Other seed or no-nut butters should work just fine. Perhaps try one of those in syrup form? Hi Holland, so happy to hear you that you liked this! Would it be okay to add oatmeal to these? If so, how much? I need some good peanut butter healthy snacks to make without tons of sugar.
Hi Olivia, so fun to see your comments as you read through recipes! I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running. They stay in the freezer so they never go bad and are always on hand for a chocolate […]. I made my first batch of these yesterday, and ate almost all of them in less than two days!!!!
Any suggestions on how to salvage this batch? Also use salted butter because it cuts the bitter taste of most sweetners i. Stevia, monk fruit, erythritol etc. Ty soo much for this recipe. Or do you have a substitute I could use? Would almond milk work by any chance?
Maybe halve the milk, since heavy cream is much heavier than almond milk. If you try, let me know what you think! Thank you so much for this. My husband even liked them and he is a hard core carb guy.
I love PB cups and these really helped me stay on track. I also love coconut so I decided to play with this a bit.