One of the best things about going back to Australia is not only seeing the family, but also the epic plant based food my mum and brother whip up. Honestly it's seriously restaurant quality and I'm so lucky to have a family that shares my love for whole foods... But, they don't just whip this food up for me. It's constantly in the fridge as my brother aka Emerson Cooks is also a very talented vegan chef.
On my most recent trip home Emerson presented me with this chocolate coated ball with a pinch of salt on top. Of course I was curious of what could possibly be inside and after one bite I was hit by the most sweet salty peanut butter epic-ness!!! I am a peanut butter fiend (and I'm sure some of you hear me) so over the course over the next 2 weeks I enjoyed one everyday as a sweet treat.
Enjoy and be sure to tag me @ballerina_bites and Emerson @emerson_cooks as we'd love to see you transported by these humble balls !
Love Alex, ballerina Bites. xx
3/4 cup 100% peanut butter
1/3 cup rice malt syrup
1/4 cup coconut oil, melted
1/4 cup coconut flour
1/4 cup almond meal
150g 70% dark chocolate
flaked sea salt
Combine peanut butter, rice maple syrup, coconut oil, coconut flour and almond meal in a bowl. Allow the mix to set in the fridge/ freezer for 20minutes approx. Roll the mix into 1-2 tbsp balls (I did 2 tbsp). If the balls start to soften put them back in the freezer for about 5 minutes, then roll again to create a smooth rounder shape.
Melt chocolate on a double boiler or in the microwave at 20- 30 sec intervals (be careful not to burn it!).
Coat the balls in the chocolate and top with some sea salt before setting in the fridge for another 10mins.
Store in the fridge in an airtight contain for one week (if they even last that long!).