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  • Jaide Hatfield

V/GF Crispy Chocolate Nut Butter Balls

Updated: Dec 10, 2021

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These are one of my absolute favorite desserts to make around the Holidays.

They are SO easy to make and incredibly addictive. The best part? They use common ingredients you’re likely to already have in your pantry!


This recipe calls for just 8 ingredients and takes around 30 minutes to make.


Nut Butter

Any nut or seed butter such as sunflower seed, cashew, or almond would work here. For this recipe, I used natural peanut butter.













Crispy Rice Cereal

We love using the Natures Path Crispy Rice because it is certified gluten-free and vegan and only has 4 ingredients.












Icing Sugar












Butter

Any butter will work here as well. The common brand we keep in our household is Becel’s vegan butter.


Vanilla Extract


Salt

The salt is optional in this recipe, however, it does help to enhance the flavor.


Chocolate

You can use bulk chocolate or chocolate chips. I used dark chocolate chips here.


Oil

Any oil will work, for this recipe, I used olive oil.












V/GF Crispy Chocolate Nut Butter Balls



Ingredients


  • 1 cup nut butter (peanut, cashew, almond, sunflower, etc.) I used natural peanut butter

  • 1/4 cup vegan butter, room temperature

  • 1 cup powdered (icing) sugar

  • 2 cups rice crispy cereal

  • 1/8 tsp vanilla extract

  • pinch of salt (optional)

  • 3/4 cup vegan chocolate chips

  • 2 tbsp olive oil


Directions


  1. Start by lining a baking sheet with parchment paper.

  2. Next, cream together your nut butter, butter, and powdered sugar in a medium-sized bowl. Start on a low speed, and slowly increase until ingredients are mixed well.

  3. Add in the vanilla extract and salt, mix again at medium speed until combined.

  4. Fold in your rice crispy's using a spatula. Be careful not to press too hard to avoid crushing the cereal. You can stop mixing them in when all are combined into the peanut butter mixture. It should be fairly sticky, but you should be able to roll it into balls without it falling apart.

  5. Now, grab your parchment sheet and place it beside you. You are going to want to use your hands and roll out 1-2 inch sized balls and place them on the sheet. It will be messy. Depending on the size of balls you are rolling, you can get anywhere from 15-18.

  6. When all the balls are rolled and on the sheet, transfer to the freezer for 15 minutes.

  7. In the meantime, add your oil into your chocolate chips and microwave in a microwave-safe bowl until melted. Be careful to microwave on power 4 and do it in increments so you don't burn your chocolate. If you don't have a microwave, you can use the double boiler method.

  8. Grab your balls out of the freezer, and start dipping them in the chocolate. Once fully covered, transfer them back onto the cookie sheet.

  9. Let sit in the fridge for 15-20 minutes to set.

  10. Store in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Did you make the recipe? Let us know what you think in the comments!



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