Recipe: Peanut butter chocolate balls


Ok, so it might be that I’m getting a little bit too domesticated. Especially if my recent Christmas present is any indication. Welcome, the new arrival to our home, the food processor.


Previously, I was a little dubious about how much I would use such a device. But if last week is anything to go by, it’s going to work off its value in no time. First came the tastiest corn breads, that we had at our (very belated), English version of Christmas (yes, it was 36 degrees and we still had a roast with all the trimmings). Next was the Chocolate and Nut Balls from the I Quit Sugar cookbook by Sarah Wilson. Such an amazing snack and you can make them in bulk and pop them in the freezer. (We are all over making freezer meals and making things in bulk pre-baby!)

The final recipe I tried was one given to me by my friend April. It is by far my favourite and honestly, it is definitely the most tasty, healthy snack/dessert that I have tasted. I’m sure she wouldn’t mind me sharing it:

What you need

1 can of chickpeas (towel dried)

2 tsp vanilla essence

1tsp baking powder

1/2 cup of organic peanut butter + a bit extra for good measure

1/4 cup of rice malt syrup (as we were out I substituted this for coconut oil and my new favourite sugar, coconut sugar)

Chocolate chips

What to do now

Preheat oven to 170 degrees. Add all ingredients (except the Chocolate Chips) to the food processor and blend until the chickpeas are smooth. Now add the Chocolate Chips and pulse or stir through.


Roll them into balls and pop them into the oven for around 10 minutes (don’t let them burn).


Or you could do what I did with half of the mixture, roll them into balls cover them with coconut flakes and crushed nuts and pop them into the freezer for tasty snacks later on.


Yum. What recipes have you tried in your food processor?

Eva x

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