YOU NEED
1.5 cups whipped peanut butter
2 cups of rice bubbles
4 tablespoons of icing sugar
1 x 200 gram block of Whittaker’s Dark Ghana or your favourite dairy free chocolate
salt for garnish
YOU DO
Combine all the ingredients (except the chocolate), in a large bowl. Scoop approx ½ tablespoon of the mixture and ball it in your hand. I find sometimes I am unable to ball the mixture and it falls apart, so I just wash my hands and continue. If this is the case just make a few balls and wash your hands…make a few balls and wash your hands etc. It’s worth the angst! Place in the freezer for 30 – 60 mins until the balls are firm and cold.
Lay some baking paper on a couple of plates. Melt the chocolate and using a fork, coat each ball with chocolate. Once each ball is covered in chocolate, scrape the excess chocolate off by scraping the bottom of the fork on the edge of the chocolate bowl.
Place each ball on the baking paper, sprinkling salt on them as you go. That way the salt will be trapped in the cooling chocolate. Repeat till all the balls are coated.
Place in the fridge to allow the chocolate to set. Then serve or store in an air tight container in room temperature.
Yields: Makes 30 pretty chunky balls.
Notes: You get whipped peanut butter in the supermarket. I normally buy organic peanut butter that has*just* peanuts, but I felt this recipe needed something lighter.
If you are having a lot of trouble balling the mix try adding a little pure maple syrup and if they are too wet to ball just add a little more rice bubbles or a little icing sugar.
