I’m just gonna dive right in and say that if you love peanut butter and/or magical marriages of sweet and salty, then you absolutely must try this recipe because it is, quite frankly, simplicity at its culinary best. But before you think I’m tooting my own horn, please note that I am not taking full credit for this creation – this recipe is a replication of Ace’s Peanut Butter Cookie Dough Balls, which I’d been spending far too much money on at the F.O.G store in Richmond before I decided to try to make them myself.
I’m racking my brain for something creative to write here, but with two group assignments (kill me) looming and three weeks worth of lectures to catch up on, I think my mental efforts best be redirected. So all I’ll say is that these balls are a cheap, no bake, vegan, one bowl, ready-in-moments and virtually mess free (unless you’re a klutz like me and trip over absolutely nothing and spill 1kg of coconut flour on the floor) kind of job, plus they’re super yummy and satisfying, and you should really try them.
Oh and I’ll make and hand deliver a quadruple batch (and throw a few bear hugs and kisses in) for whoever offers to write one of my assignments for me, preferably the evaluation of statistical analysis on taste receptor gene studies (like I said, kill me).
Peanut Butter Cookie Dough Balls
Ingredients (makes approx. 9 balls)
- 1 cup natural peanut butter
- 4tbs coconut nectar/syrup
- 4 tbs coconut flour
- 1/4 tsp fine sea salt
- 3 tbs activated buckinis
- Combine all ingredients in a large bowl with a wooden spoon, then mix with your hands, ensuring all the ingredients are incorporated evenly. Massage until the “dough” comes together.
- Divide into 9 even portions, then roll into smooth balls. I rolled mine in a mixture of ground cinnamon, coconut sugar and a pinch of salt which added to the yumminess and finished them off really nicely, but this is totally optional. Place on a tray and refrigerate for an hour, or until set. Store in an airtight container in the fridge for up to a week.