Gluten-Free Chocolate Oat Peanut Butter Balls
- 3/4 cup Sprouts Unsalted Roasted Peanuts
- 1 cup whole oats, certified gluten-free
- 2 cups Medjool dates, pitted
- 1 oz Sprouts 85 Percent Dark Chocolate
- 3/4 cup Sprouts Organic Peanut Butter
- 2 Tbsp. Sprouts Organic Chia Seeds
- 2 tsp. Sprouts Vanilla Extract
- 1 tsp. sea salt
- 2 1/4 cups Sprouts Semi-sweet Chocolate Chips
- 2-4 Tbsp. unsweetened vanilla almond milk
- 1/2 Tbsp. organic coconut oil
- 2 oz. white chocolate, finely chopped
- 1/4-1/2 cup French Burnt Peanuts, finely chopped
- Melt one ounce 85 percent dark chocolate in microwave in 30 second intervals until smooth consistency is reached. Set aside.
- Add peanuts, gluten-free oats and pitted Medjool dates to bowl of food processor, blend 60 seconds on high.
- Add in melted 85 percent dark chocolate, peanut butter, chia seeds, vanilla extract and salt. Blend another 45-60 seconds. The texture will look crumbly but should be able to be packed together.
- Roll into one-inch balls, place on cookie sheet lined with wax paper and put in refrigerator for 20-30 minutes.
- Meanwhile, chop white chocolate and French Burnt peanuts into small pieces for garnishing.
- Melt semi-sweet chocolate chips, almond milk and coconut oil on stovetop using double boiler, stir continuously to ensure chocolate does not burn.
- Once chocolate has melted, use a toothpick to dip each ball into the chocolate, tap on the side of the pan to remove extra chocolate and then place back on wax paper.
- Garnish with chopped white chocolate and French Burnt Peanuts.
- Refrigerate until chocolate becomes firm, then serve. Store in refrigerator for up to one week or in freezer for one month. Enjoy!
Meet Kaylee Pauley
Full-time Mommy and Wife, Part-time designer and Food Blogger
Hi! I’m Kaylee, the recipe developer, writer and food photographer behind Lemons and Basil. My husband Josh and I live in Franklin, Tenn., with our sweet baby boy, Brighton. While my education and background is Interior Design, after working nearly six years in High End Residential Design in the Nashville area (and loving every minute of it!), I am now a full-time stay-at-home mommy to Brighton and part-time food blogger. It’s a bit ironic how similar designing homes and developing recipes can be, it’s all about colors and textures and pairing things together that complement one another. My hope with Lemons and Basil is to encourage others to live a healthy lifestyle by sharing flavor-filled recipes, full of nutritious ingredients, whole foods and lots of organic produce.