Craving something decadent, are you? Most truly scrumptious treats are off limits if you follow a vegan diet, since they tend to be made with butter, milk, and eggs. But this recipe is completely dairy- and egg-free. It pairs two complementary flavours together, complete with a satisfying crunch, all for under 200 calories per serving. They're a cinch to whip up and make as a delicious afterdinner treat that's surprisingly low in sugar and also offers some fibre and protein. "Good for you" never tasted so good.
- 250 grams crunchy peanut butter
60 mL maple syrup
55 grams wheat germ
30 grams Barbara's Brown Rice Crisps Cereal
175 grams dairy-free chocolate chips
- In a bowl, mix together the peanut butter, maple syrup, and wheat germ, then mix in the rice cereal.
- Scoop out a heaping tablespoon, and squeeze into a ball using your hands. Repeat with the rest of the mixture, and place the balls on an unlined cookie sheet.
- Chill the peanut butter balls in the fridge until they become firm, about an hour.
- After an hour has passed, place the chocolate chips in a glass or metal bowl.
- In a small pot, heat some water over medium heat. Place the bowl of chocolate chips on top of the pot. Stir until the chocolate is completely melted, then remove the bowl from the heat.
- Take the peanut butter balls out of the fridge. Use a spoon to drop a ball into the melted chocolate, one at a time. Roll it around to coat, then place it on a lined baking sheet (waxed or parchment paper or a Silpat mat works).
- Pop the chocolate-covered balls back in the fridge for another hour. One ball equals one serving.
- 16 balls
- Total Time
- 1 hour, 29 minutes, 59 seconds
- Calories per serving