Vegan Peanut Butter Balls!

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I usually have no defense when it comes to peanut butter and chocolate.  This delicious combo always wins, and I’m okay with that♡  The only tricky (vegan) part was finding REAL CHOCOLATE chips.  You will see a lot of Carob (chocolate substitute not real chocolate) which is fine I guess… but I wanted real chocolate.  I would suggest looking at Whole Foods.  These chocolate peanut butter balls are so amazing lets get right to it!

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  • Ingredients
  • 3 cups crispy brown rice cereal
  • 2 1/4 cups creamy peanut butter
  • 1/2 cup corn syrup or brown rice syrup
  • 1 (10 oz) bag semi-sweet vegan chocolate chips
  • 1/2 cup almond milk
  • 1/4 cup whole peanuts
  • sea salt

Directions

– Place crispy brown rice cereal in a food processor and pulse until no large crispy chunks remain.

– In a small saucepan combine peanut butter, syrup and sea salt, mix well over low heat until well combined.Image– In a large mixing bowl combine peanut butter syrup and crispy brown rice cereal.  Mix well.  Form mixture into 1″ balls, placing on a baking sheet lined with wax paper. *tip* coat your hands in coconut oil to prevent mixture from sticking to your hands ☺Image

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– Place chocolate and almond milk in a double boiler (bowl sitting on top of smaller sauce pan) over low heat, whisk slowly until combined.  You might have to keep adding almond milk to keep this mixture runny. ImageImage

– Dip peanut butter balls into chocolate, covering completely, and return to baking sheet.Image– Sprinkle with salt and finely chopped peanuts.

– Place in refrigerator for at least 2 hours to set.   ImageImageImageEnjoy! Happy Baking!!

 

 

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Organic Coconut Sugar Scones with Strawberries!

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_MG_0349Organic Coconut Sugar!  I stumbled upon this at Trader Joe’s by accident, of course I had to try it.  Apparently, Dr Oz endorses it as a healthier sugar substitute, I had no idea.  Check this clip out for the full story.  Coconut sugar causes less of a crash then regular white sugar.  The ratio is the same as regular white sugar.  The taste is delicious!  Try this recipe and see for yourself!

Makes 10-12 Scones small scones or 6 jumbo scones

Ingredients

  • 2 cups all-purpose flour – I used whole wheat flour
  • 1/3 cup organic coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/3 cup cold unsalted butter, cut into 1 inch pieces
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup whole milk ricotta cheese
  • 1/3 cup heavy cream or whole milk

Preheat oven to 375 F.

In a large bowl, whisk together the dry ingredients.

_MG_0279Make sure butter is extra chilled, maybe pop it into the freezer for a few minutes prior.  Cut butter into small chunks.  Blend the butter into the flour mixture with your finger-tips. The mixture should look like coarse crumbs, with chunks of butter the size of small peas.

_MG_0306Combine the ricotta cheese, heavy whipping cream, beaten egg and vanilla in a separate bowl.

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_MG_0305Add this mixture to the flour mixture.

_MG_0315Stir until just combined and fold in strawberries or any fruit you have.

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Knead dough gently on a floured surface two or three times. The more you touch the dough, the more the butter in it melts, causing it to become dense, so remember to apply a light touch!  Roll or pat the dough into one circle for jumbo scones or two circles for smaller scones.

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Then, using a pizza cutter, cut the dough into triangle slices. Place the scones on a cookie sheet covered in parchment paper, spacing a few inches apart.  Lastly, sprinkle a little extra sugar on top of scones before you bake them.

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Enjoy!  Happy Baking!!