Crunchy Peanut Butter Bliss Ball

Ingredients:

 

2 tbsp crunchy peanut butter
50 g salted peanuts
1 tbsp flaxseeds
80g almonds
25g whole buckwheat
150g pitted dates
2 tbsp extra virgin coconut oil

Crunch
40g whole buckwheat
1 tbsp flaxseeds
2 tbsp white uncooked quinoa
1-2 tbsp maple syrup / honey

125g dark chocolate +70%, melted

 

Crunchy Peanut Butter Bliss Ball

Process:

 

Preheat oven to 175ºC for making the crunch. Mix all the ingredients in a bowl and place on a baking tray with baking paper. Cook for 15 min in the oven and set aside to cool.

Place all the ingredients to the bliss balls in a food processor and mix it until the mixture is combined. Roll them into preferable size balls. When all balls are ready, make the crunch into crumbs and melt the chocolate
.
Use 2 forks to cover the balls in chocolate and place on a non-stick baking paper, quickly sprinkle the crunch over the top of each ball while the chocolate is still warm.

Place them in the fridge – take them out 20 minuets before serving.

Last for 5-6 days in the fridge.

Makes 18-20

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