I’m actually SHOCKED at how authentic they taste. My mother-in-law’s recipe calls for powdered sugar to create a thick peanut butter truffle, with crisp rice cereal mixed in for texture. I tried recreating a healthy grain-free version years ago, but the “crunch” was never quite the same as the original, so this year I decided to try adding in some crisp rice cereal to my date-sweetened batch.
The result is amazing.
These peanut butter balls are slightly salty and sweet, with a satisfying crunch that isn’t too overpowering. When you coat them in a layer of melted dark chocolate, they’re downright irresistible!
They’re naturally gluten-free, dairy-free (as long as you use vegan chocolate chips), and are also loaded with fiber and protein to help stabilize your blood sugar levels. I think they’d be fun to bring to a holiday cookie exchange, and we gave them as teacher gifts for my son’s school this year. I hope they’ll help make your next special event a little sweeter, too.
Recipe Notes:
Kellog’s Rice Krispies are NOT gluten-free, but Erewhon, Nature’s Path, and Enjoy Life brands all offer certified gluten-free options. Feel free to swap out the nut butter in this recipe, if you don’t care for peanut butter. I have a feeling almond butter or sunflower seed butter would work well. If you don’t want to use dates, try using this recipe instead. If you’d prefer to make your own naturally sweetened chocolate coating, use this recipe.
As always, if you make any modifications to this recipe, please leave a comment below so we can all benefit from your experience. — Reader Feedback: What’s your favorite holiday cookie or treat to make each year? SaveSave SaveSaveSaveSave
