Chocolate & peanut butter are a match in heaven. I take it up a notch to give a crispy taste for all my crunch lovers out there. The crisp comes from puffed rice and you will be surprised how this addition takes these babes to a whole new level.
Recipe
Ingredients:
• 1 cup natural creamy peanut butter, can sub for any nut or seed butter
• 3 tablespoons ground flaxseed meal
• 3 tablespoon maple syrup
• ¼ cup puffed rice . Make sure the only ingredient is puffed rice and no sugar is added
Coating
• 6 oz chocolate bar of choice, chopped
• 1 teaspoon coconut oil
Method
1.) Add peanut butter to a medium bowl and microwave for 30 seconds. This makes it easier to mix ingredients.
2.) Next add the flaxseed, maple syrup and puffed rice to bowl. Mix thoroughly till combined, if needed you can add 1 tablespoon unsweetened almond milk if your nut/seed butter is not smooth enough to stir.
3.) Using a cookie scoop form 1 tablespoon sized balls. If want to make Egg shape, you back of a spoon to shape. Otherwise keep in ball form. Place in freezer while you melt the chocolate.
4.) In a sauce pan over low-heat add chopped chocolate and coconut oil. Continue to stir with a rubber spatula till melted. Keep an eye out, chocolate can burn fast. Pour into a small bowl.
5.) Remove from freezer and using 2 spoons to help coat with chocolate. Stick back in freezer for 15 minutes till solid. Store in fridge
Happy Easter !