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Crunchy Peanut Butter Balls(Refined sugar free, dairy & egg free)


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Ingredients

20 piece(s)

Crunchy Peanut Butter Balls

  • 40 g Cashews
  • 15 g Puffed Kumat
  • 1.5 tsp vanilla essence, (1tsp if using vanilla extract)
  • 150 g Peanut Butter, (make prior if using homemade)
  • 40 g Rice malt syrup
  • 20 g Raw Honey
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Recipe's preparation

    Crunchy Peanut Butter Balls
  1. Put cashews into TMX bowl chop sp4/4-8 secs (depending on how crunchy you want your balls. Less time = bigger chunks of cahsews). Set aside.

  2. Put puffed kumat in TMX bowl chop sp7/4secs. Set aside with cashews.

  3. Add peanut butter, rice malt syrup and honey and mix sp2/10secs.

  4. Add reserved puffed kumat & cashew mix and mix Counter-clockwise operation/sp3/15secs.

  5. Put mixture in fridge for 15mins to firm up a little.  Then roll into small balls.

  6. Store in fridge.

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Accessories you need

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Tip

This can make 12-24 balls depending on how big you want your balls.

I used rice malt syrup as it is low GI and therefore a longer lasting energy source. Agave syrup can be used instead of rice malt syrup & honey just use 60g of it and omit the other natural sweeteners.

I used frozen raw cashews so they didnt break up as easily and room temp cashews would so chopped them for 8secs.

I also kept half the batch in the freezer for those times I need a healthy snack or treat for guests or the kids.

This recipe has been adapted from //womaninthe-kitchen.blogspot.com.au/2013/10/crunchy-peanut-butter-balls.html

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Easy to make and delicious to boot. Thanks for a...

    Submitted by sleepingd on 14. February 2017 - 14:44.

    Easy to make and delicious to boot. Thanks for a great recipe

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