Tuesday, November 16, 2010
Chocolate Dipped Peanut Butter Balls
In a coffee grinder, grind:
3 T. raw almonds
3 T. raw sunflower seeds
-You'll probably have to do each of them separately.
-Place nuts and seeds in a bowl and add:
1/2 c. organic, unsweetened peanut butter (preferably raw)...warm it up first
1 T. agave (2 if you want them a little sweeter)
4 T. wheat germ (raw...not toasted)
a pinch of sea salt
-Mix all the ingredients together...it should be pretty stiff...stiff enough to roll into a ball.
-Roll into balls...however big you want...I got 10...but then again...I did keep eating it, so maybe I would've gotten 12 :)
-According to the directions on the bag, melt 1/2 bag of Ghirardelli Semi Sweet Chocolate Chips
-Add 1 t. coconut oil and mix to incorporate.
-Dip balls in chocolate, scraping the bottom a few times to rid of excess chocolate.
-Set on a wax paper covered plate, and place in the refrigerator to harden chocolate!
-Note: I took a few almonds, ground them in a coffee grinder, and sprinkled the tops of them (before putting them in the fridge), to "dress them up" a little bit! You could also melt a few white chocolate chips and drizzle that over the top to make them extra fancy! Enjoy!!