Peanut Butter Fudge Balls (WFPBNO)
Prep Notes
Raise your hand if you wish Reese's Peanut Butter Cups were healthy? Yes, of course, I did! That was until this recipe came along. No guilt when you give these to your children and adult loved ones.
Cooking Time
Total Time = 35 minutes
Ingredients
Peanut Butter Balls:
3/4 cup peanut butter, unsalted
6 large and ripe Medjool dates, pitted
4 Tablespoons maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
2.5 Tablespoons whole-wheat pastry flour
Fudge Coating:
1/3 cup coconut butter
1/3 cup cocoa powder, unsweetened
1 teaspoon vanilla extract
1/3 cup maple syrup
Directions
Peanut Butter Balls
In a high-speed blender or food processor put in all ingredients EXCEPT the whole-wheat pastry flour.Blend thoroughly until the dates are pureed well.Pour blender contents into a bowl and add in the whole-wheat pastry flour. Mix well with a spoon, and then use your hands to mix again, making sure all of the flour is blended in well.Pick up a small hunk of batter and use the palms of your hands to roll it into a ball. Repeat until all of the batter is gone. (Size doesn't matter.) Place these balls into the freezer for 20 minutes while you make the "Fudge Coating."Fudge Coating
Melt the coconut butter in the microwave for about 40 seconds. (You can also on the stovetop.)In a small-medium bowl mix together the melted coconut butter and add in all other ingredients. Whisk well until all contents are mixed evenly.Take the peanut butter balls out of the freezer after 20 minutes has passed.Use a spoon to pick up a scoop of fudge sauce and place it on a ball. Put the spoon down, place the ball into the center of your palm, and use your other hand to roll into a ball again between both palms. This motion helps to spread the chocolate evenly around the ball. (Note: You can place the chocolate on however you want, but this way is for a nice presentation.Enjoy!
Notes
We love to keep these in the freezer or fridge, but it's a personal preference.
