There is something you should know about us. We are completely, totally obsessed with treats. That makes it hard to be a healthy-ish food blogger, to be honest. Something else you should know: we are problem solvers. We are going to always find a way to get our dessert in. With that said, we present to you our go-to treat: Chocolate Peanut Butter Balls, or Copyat Healthy Reeses Truffles! YUM. These will take you no more than 10 minutes to make, and will be well worth it having some in your fridge when you get a sugar craving.
Chocolate and peanut butter is our favorite combination of flavors maybe ever, which is why we had to create Copycat Healthy Reese’s Truffles. Reese’s are the best candy in existence (don’t argue!), yet are packed with some questionable things, like excess sugar and additives. Are Reese’s Peanut Butter Cups bad for you? No- absolutely not, so long as they are consumed in moderation, which applies to any food that you consume. However, Reese’s do contain TBHQ (Tertiary Butylhodroquinone). Try saying that 10 times fast…
Why TBHQ freaks us out…
TBHQ is used to extend the shelf life of food, which is why your Reese’s cup may be good through 2024. However, TBHQ is also used in pesticides, cosmetics and wood varnishes. This really grosses us out, and while we probably will continue to eat Reese’s in moderation, we wanted a healthier alternative using whole ingredients. Our Chocolate Peanut Butter Balls also only contain 1 gram of sugar per ball, which is a huge win in our book! These PB balls are also considered keto, if you are following the keto diet!
We think of these as Copycat Healthy Reeses Truffles…. with salt. It truly does not get any better than that! We keep this stocked in our freezer at ALL times. If you want another peanut butter recipe for a baked good instead, we recommend our Paleo Peanut Butter Blondies!
Chocolate Peanut Butter Balls
Equipment
- large mixing bowl
Ingredients
For the Peanut Butter Filling:
- 1/2 cup creamy salted no sugar added peanut butter
- 6 tablespoons coconut flour
- 3 tablespoons almond flour
- 3 tablespoons monkfruit sweetener
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla
For the Chocolate Coating
- 4 ounces no sugar added dark chocolate (we recommend Lily’s
Dark Chocolate Baking Bar) - 1/2 tablespoon coconut oil
- Top with flakey sea salt
Instructions
- In a medium bowl, whisk together creamy peanut butter, coconut flour, almond flour, monk fruit sweetener, coconut oil and vanilla until thoroughly combined.
- Form dough into small, 1-inch thick balls and lay on parchment paper.
- Once dough has been shaped, place in freezer for about 10 minutes to chill/harden.
- While balls are setting, make outer chocolate layer by melting chocolate and coconut oil in a microwave safe bowl for 30-sec intervals until completely liquid, stirring in between.
- Once PB balls have hardened, remove from freezer and use a fork to dip in melted chocolate, making sure excess chocolate drips back into bowl before placing back onto parchment paper.
- Sprinkle with flakey sea salt.
- Place entire batch back in the freezer to harden for 15-20 minutes.
Notes
Please let us know what you think of this recipe, or drop a comment to say hi! We would love to hear from you!
XXOO,
Amanda and Christina
