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Sunday Magazine Recipe: Chocolate peanut butter rice puff balls by Jordan Rondel

These decadent balls should be gluten free and vegan if you use 70% cocoa chocolate (but make sure you check all ingredients for gluten and dairy products). You could also use almond butter instead of peanut butter.

CHOCOLATE PEANUT BUTTER RICE PUFF BALLS
Makes about 20

For the balls
125ml honey 
125g natural peanut butter 
1 tbsp coconut oil 
2 tbsp good quality cocoa powder
3 cups rice puffs
100g cup 70% chocolate chips

For the coating
100g 70% dark chocolate 
flaky sea salt, to garnish

In a small saucepan, heat the honey, peanut butter and coconut oil. Once warm, add cocoa powder and stir to mix. 

In a large mixing bowl, combine peanut butter mixture with rice puffs and stir to mix. Add chocolate chips and mix again (they should melt down). Refrigerate mixture for 15 minutes to firm.

Line a baking tray with baking paper. Use a spoon to help shape balls – about 2 tablespoons each. Place on tray and chill for 45 minutes. 

Melt dark chocolate in a bowl over a pot of simmering water. When balls are firm, drizzle chocolate over and sprinkle with flaky sea salt

Chill again for 15 minutes to allow chocolate to set. Store in an airtight container in the fridge for up to a week. 

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This recipe was originally published in the Sunday Star Times, November 5thth, 2016.

Photography: Emma Boyd