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



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

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.


Accessories you need

  • Spatula TM5/TM6
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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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  • 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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