Looking for something sweet and not heavy on sugar then these chocolate peanut butter balls might just do the trick! Made using oats, flax seeds, maple syrup and dark chocolate, they leave you feeling fuller for longer and therefore satisfy that sweet craving with out eating too many!
I’ve lately found myself getting into a habit of looking for something sweet to eat straight after dinner which isn’t great. If I’ve bought myself a chocolate bar then that’s my go to therefore I wanted to try and make something sweet which would satisfy that craving but also where I could just have a little bit of something rather than eating a whole bar!
What’s also great is how simple they are to make, taking only 15 minutes and using only 5 ingredients. You can mix up the recipe too if you prefer a different type of chocolate or add some chopped nuts to them too to give a but more texture and flavour. Good at all times of the day, this is a recipe I love to make pretty often!
Chocolate and Peanut Butter Balls
Prep time: 15 mins
No cooking time just straight into the fridge
Total time: 15 minutes
Serves: Approx 30 balls
Ingredients
110g rolled oats
100g dark chocolate
75g flax seed
140g crunchy peanut butter
100g maple syrup
1 teaspoon vanilla extract
Method
- Fill a saucepan with boiling water and and let simmer on low heat. Break the chocolate up and place in a heat proof bowl that rests inside the saucepan, where the bowl is only just touching the hot water or slightly above it. Keep an eye on the melted chocolate and stir when needed so that it doesn’t stick together or burn.
- In a medium sized bowl, using a wooden spoon, combine the oats, melted chocolate, flax seed, peanut butter, maple syrup, and vanilla extract together in a bowl.
- Roll into smallish balls using your hands. Arrange the chocolate peanut butter balls on a baking sheet and leave in the fridge to set. (If you want them balls to be ready sooner, you can leave them in the freezer for an hour).
These Chocolate Peanut Butter Balls will keep fresh in the fridge for up to five days. Keep them in an airtight container or covered with foil. Alternatively you can keep them in the freezer where they’ll keep for up to 4 weeks.
