Holiday meals come with the unwanted gift of added pounds. Kacie Barnes, dietitian and mommy blogger in Dallas, is helping us make those holiday dessert staples just a little healthier, without sacrificing the taste. Here is her healthier take on Buckeyes:
- 1 16-oz jar 100% natural smooth peanut butter
- ⅓ cup pure maple syrup
- 1-2 tablespoons coconut flour
- ¼ - ½ teaspoon fine sea salt
- ¾ cup rice crisp cereal
- 1-½ cups chocolate chips
- 1 tablespoon chia seeds
- 1 tablespoon coconut oil
- Stir the jar of peanut butter well before using.
- In a very large bowl, mix together the peanut butter and maple syrup vigorously, for about 1 minute, until it thickens up.
- Stir in the coconut flour until combined - if your peanut butter is dry, you may skip the coconut flour. Otherwise add 1 tablespoon at a time and stir well. We're looking for a texture that isn't too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it's too dry, add a little syrup.
- Add salt to taste, then stir in the cereal.
- Shape into small balls (Depending on the size you’ll get about 25-35).
- In a small saucepan, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.
- With a fork, dip the balls into the melted chocolate. Then place the ball on a plate or cutting board lined with parchment. Repeat for the rest.
- Place balls in the freezer for around 6-8 minutes until mostly firm.
- Dip a fork into the leftover melted chocolate and drizzle it on top to decorate, or top with sprinkles.
- Freeze the balls for about 10 minutes to set the chocolate and then remove from the freezer. Can serve immediately, or store in the freezer for 1-2 months in an airtight container.