Here is another Christmas-treat-gone-healthy! If you read my earlier post for Chocolate Covered Crunchy Speculoos Balls you would have read about the peanut butter version my family makes each year. After eating way too many of the traditional good-stuff, I was determined to make a raw and healthy version of it to help me get through this week leading up to Christmas with a little less sugar in Scott and I's diet. The verdict? This healthy version is AMAZING. Have I mentioned before how much I love raw desserts? They are truly incredible, forcing you to use only the purest ingredients which makes the final product taste rich and full of flavor. That is exactly what these little balls of joy are - rich and full of peanut butter chocolate flavor.
1 cup rolled oats
1 cup raw cashews
1/2 cup natural peanut butter use raw if making 100% raw
4 tablespoons raw agave
1/2 cup raw cacao
1/2 cup virgin coconut oil
2 tablespoons raw agave
Process the oats and cashews in a food processor until they resemble a fine meal. Then add in the peanut butter and agave. Process until the mixture forms a sticky swirling ball. Scoop rounded spoonfuls with a small cookie scoop into your hands and roll into balls. Place them on a plate in the freezer for 10 minutes. Mix the raw cacao, coconut oil, and agave in a cup to make the chocolate. Dip the top of each peanut butter ball in the raw chocolate and place back on the plate (chocolate side up) to harden. If the raw chocolate starts to stiffen, warm a bowl of water and place the bottom of the cup into the bowl to return the coconut oil in the chocolate to it's liquid state and continue dipping. Freeze the chocolate dipped peanut butter balls for an additional 10 minutes before transferring to an airtight container to store in the freezer until ready to serve.