Caramel chewiness combined with crispy rice cereal and peanut butter, all covered in chocolate. These peanut butter bites make a great dessert or snack.
Warning These Peanut Butter Bites Are Addictive!
The treats of the season last year were my Peanut Butter Bites. I made so many that I lost count. Which is probably why this season I haven’t brought them out until now. I hosted almost 40 people for Christmas and these are by far one of the easiest desserts to make in bulk, plus everyone loves them so its a win win!
The concept started when I attempted to make the Twix Bars by Oh She Glows and I failed miserably. They definitely did not look as nice and orderly as they were supposed to. Have you ever seen that link about Pinterest fails? Yes, I could have been on the top of that list. In all fairness, they were one of the very first vegan desserts I attempted, and I had just started my road to transforming ourselves into vegan, gluten free, refined sugar free eaters.
Call It A Happy Mistake!
Thinking back, I knew so little at that time and I probably should have started with something a little easier. Ha! But from great failure comes great reward, case in point, my Peanut Butter Bites!
This was my first experience with using dates to sweeten desserts and I fell in love! Pureed dates make this awesome chewy caramel type consistency and flavor. And mix it with peanut butter?
Forget it, I’m obsessed! So I pretty much took all my favorite things from the twix bar, rolled it into a dough and created balls of yummy goodness. I even made a version for my son’s nut free school and used sunflower butter, turned out awesome and all the kids devoured them! Hope you enjoy them as much as we do!
- 3 cups crisp brown rice cereal
- 12 large (285g) pitted dates I like medjool the best and use about 12 large ones
- 3 tbls peanut or almond butter can use sunflower butter for nut allergies
- 2 tbls almond milk or coconut, rice, etc.
- 1 teaspoon vanilla extract
- Himalayan Pink salt to taste I use about 1/2 teaspoon
- 1 cup brown rice syrup
- 1 cup peanut butter or almond butter can use sunflower seed butter for nut allergies
- 2 cups vegan chocolate chips
- 4 tsp coconut oil
- Put brown rice cereal in a large bowl. Put dates, 3 tbls nut/seed butter, almond milk, and vanilla extract in food processor and mix until it clumps together. Add to bowl with brown rice cereal.
- Heat salt, brown rice syrup and 1 cup nut/seed butter in microwave or on stove top over low heat and mix until combined smoothly. Add to bowl.
- With hands mix until you form a gooey dough. Line 2 cookie sheets with parchment paper. Roll small chunks of dough into balls and place on cookie sheet.
- When done, melt chocolate chips and coconut oil in microwave 30 seconds at a time, or on stove top, until most of the chips are melted. Mix with a spoon to melt the rest. You don’t want to overheat it and burn the chocolate.
- Drop balls of dough in melted chocolate, making sure to cover completely, then put them back on the cookie sheet.
- When done put them in the fridge to harden, about 30-60 minutes. Keep cool before serving so they don’t soften.