Chocolate Chia Peanut Butter Balls (+ a book review)

Peanut Butter Balls // 80twentyPeanut Butter Balls // 80twentyA few weeks ago, despite showing up late to the event (I told you that I’m always late), I had the privilege of spending the evening with Rosie Daykin, the owner of Vancouver’s Butter Café. Along with some fellow bloggers and a few super cool Random House reps, we munched on delicacies from Rosie’s very own cafe, and now book (e.g., peanut butter sandwich cookies, “Hey there doll face” bars, and Butter’s famous marshmallows, to name a few). All the while, Rosie talked about baking and answered our burning baking questions. (Mine: Why do you grease and layer a pan with parchment paper? The answer: The ‘grease’ serves as an adhesive to the parchment, allowing for a cleaner cling, and therefore cleaner edges. It also acts as insurance for when you want to be extra sure that what you’re baking doesn’t stick.)

Peanut Butter Balls // 80twentyPeanut Butter Balls // 80twentyButter Baked Goods is a true baking book. The recipes, reflective of what’s found in the café, are heavy on the butter, sugar, and flour—not your everyday food, but certainly worth having on your bookshelf for when serious baking inspiration strikes. For instance, if you need a special occasion cake (Butter’s Coconut Cake looks fantastic), some gooey bars to bring to a potluck (Butterscotch Walnut, anyone?), or some cookies, scones, cupcakes, or pies, this is your book. The baking is solid. Though if you’re gluten-free or vegan, you probably won’t find too many recipes that suit your needs. This bakery has been thriving since 2007, and since most restaurants don’t survive beyond a couple of years after opening, that’s saying something.

I know that most of you come here for healthy recipes (thank you, btw!), and that is what I try to give you, most of the time. That said, I also believe that life is meant to be enjoyed and that food should not feel like a stressor. So as long as the majority of what we put into our bodies is nourishing, the occasional treat is ok. 80twenty, right? Plus, I have to say that I also get a real kick out of trying to “healthify” recipes, so I don’t let the ingredients deter me. I simply think of ways that I can make them fit for me. This makes most books/recipes accessible. That’s what I tried to do with this Peanut Butter Balls recipe. In this recipe, I added chia seeds and changed the sweetener and chocolate up. I am still including Rosie Daykin’s original recipe, for those of you who want the real deal. Her stuff is unreal! But for those of you who are looking for a treat that still lets you feel a bit virtuous, I offer my vibed-up version.Peanut Butter Balls // 80twentyPeanut Butter Balls // 80twenty

Peanut Butter Balls (My version)
Recipe Type: Dessert, Sweet, Gluten-free, Vegetarian
Author: Slightly adapted from Rosie Daykin’s [url href="http://www.amazon.ca/gp/product/0449015831?ie=UTF8&camp=15121&creativeASIN=0449015831&linkCode=xm2&tag=80twenty-20" target="_blank"]Butter Baked Goods[/url]
Prep time:
Cook time:
Total time:
Serves: 24 balls
Rosie calls these balls, “a little something something”. I halved the original recipe and made some modifications. My version and Rosie’s original recipe is noted below. The balls will keep in an airtight container in the refrigerator for several weeks or in the freezer for several months.
Ingredients
  • 1/4 cup organic butter or vegan butter, at room temperature
  • 1/2 cup peanut butter, smooth or crunchy
  • 1/4 cup raw honey
  • 1/2 cup gluten-free graham crumbs
  • 2 tbsp chia seeds
  • 6oz unsweetened, semi-sweet, or dark chocolate, roughly chopped (*If you want them less sweet and with a stronger cocoa flavor, use unsweetened chocolate. If you want it a little sweeter, use a one of the others.)
  • 1 tbsp coconut oil
  • 1 cup peanuts
Instructions
  1. Line a cookie sheet with parchment paper.
  2. In a [url href="http://www.amazon.ca/gp/product/B007P204L6?ie=UTF8&camp=15121&creativeASIN=B007P204L6&linkCode=xm2&tag=80twenty-20" target="_blank"]stand mixer[/url] fitted with a paddle attachment, cream the butter and peanut butter on medium to high speed until light and fluffy. Scrape down the sides of the bowl. You can also do this with egg beaters.
  3. Turn the mixer to low and add the honey, graham crumbs, and chia seeds and mix until well combined. The dough will just come together, but will still be quite wet. Place it in the fridge for 1 hour to chill. Once the dough has chilled, it will be much easier to work with
  4. Use a small ice cream scoop to drop 24 equally sized portions of dough onto the prepared cookie sheet and gently form into a ball. The batter will still be a little wet. Place the tray of balls into the freezer.and freeze for about 1 hour, or until cold and firm (this will make them easy to dip and roll later).
  5. Use a large knife or a food processor to chop the peanuts until very fine, then transfer to a plate or small bowl. If you are using a food processor, be careful to not look away as it only takes
  6. a minute to go too far and find you’ve made yourself peanut butter!
  7. In a double boiler, or in a heatproof bowl set over a saucepan of simmering water, melt the chocolate along with the coconut oil until smooth and shiny.
  8. Take out half of the peanut butter balls from the freezer. Use a fork to dip each peanut butter ball into the melted chocolate and roll it around to coat the whole surface. Lightly tap the fork on the side of the bowl to remove any excess. You may need to re-warm the chocolate if it starts to thicken up as it cools.
  9. Drop the balls into the chopped peanuts and roll around until completely coated. Place the ball back on the cookie sheet, then gently tap each ball with your fingers to help the peanuts adhere.
  10. Allow to set in the refrigerator for 30 minutes to an hour before serving.

 

Peanut Butter Balls (Rosie’s ORIGINAL version)
Recipe Type: Dessert, Sweet
Author: Rosie Daykin from [url href="http://www.amazon.ca/gp/product/0449015831?ie=UTF8&camp=15121&creativeASIN=0449015831&linkCode=xm2&tag=80twenty-20" target="_blank"]Butter Baked Goods[/url]
Prep time:
Cook time:
Total time:
Serves: 48
This treat falls under the category I like to call “A little something, something.” They are the perfect little pick-me-up around three in the afternoon, or a simple way to finish dinner with friends. Just a little something, something to enjoy.
Ingredients
  • 1/2 cup butter, room temperature
  • 1 cup peanut butter, smooth or crunchy
  • 2 cups icing sugar, sifted
  • 1 cup graham crumbs
  • 3 cups dark chocolate chips
  • 2 cups peanuts
Instructions
  1. In a [url href="http://www.amazon.ca/gp/product/B007P204L6?ie=UTF8&camp=15121&creativeASIN=B007P204L6&linkCode=xm2&tag=80twenty-20" target="_blank"]stand mixer[/url] fitted with a paddle attachment, cream the butter and peanut butter on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
  2. Turn the mixer to low and add the icing sugar and graham crumbs and mix until well combined. The dough should pull off the sides of the bowl and come together.
  3. Use the ice cream scoop to drop 48 equally sized portions of dough onto the prepared cookie sheet. Roll each portion between your palms to create a little round ball. Place the balls back on the cookie sheet once formed.
  4. Refrigerate or freeze for about 1 hour, until cold and firm (this will make them easy to dip and roll later).
  5. Use a large knife or a food processor to chop the peanuts until very fine, then transfer to a small bowl.
  6. In a double boiler, or in a heatproof bowl set over a saucepan of simmering water, melt the chocolate chips until smooth and shiny.
  7. Use a fork to dip each peanut butter ball into the melted chocolate and roll it around to coat the whole surface. Lightly tap the fork on the side of the bowl to remove any excess. You may need to re-warm the chocolate if it starts to thicken up as it cools.
  8. Drop the balls into the chopped peanuts and roll around until completely coated. Then roll each ball between your palms to help the peanuts adhere. Place back on the cookie sheet.
  9. Allow to set in the refrigerator for 30 minutes before serving.

 

 

7 Comments

  • Reply November 20, 2013

    kelly @ kellybakes

    Love that you made these GF! It’s always nice to show people how easy things can be to convert. And did I ever tell you about my peanut butter kryptonite weakness? Like, back in my cubicle/office job days, I couldn’t be trusted to keep a jar at my desk because I’d go at it with a spoon and not stop? Yeah, I love peanut butter THAT much and yeah, I think I should probably make these and keep them under lock and key…so I can ration them accordingly :P

  • Reply November 22, 2013

    Denise

    These peanut butter balls sound amazing! Can’t wait to try the recipe. Just one question….in the modified version, step 3 calls for chia seeds but chia seeds are not included in the list of ingredients. Am I missing something? Thanks!!

    • Reply November 22, 2013

      Kris

      Hi Denise, The chia seeds are in the ingredient list now. Sorry about the confusion. Cheers, K

      • Reply November 22, 2013

        Melissa

        Chia seeds disappeared from ingredient list again. How much to include? I presume this is a key ingredient to hold it all together!

        • Reply November 22, 2013

          Kris

          Hi Melissa, Thanks so much for letting me know again! I’m having trouble with this recipe plugin and things keep getting deleted. I think it’s in there now though.

      • Reply November 22, 2013

        Denise

        Thanks! Got it!

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