The Biggest Balls of Them All- Peanut Butter Balls Revisited

For those who previously read, maybe even made the recipe I previously posted for no bake peanut butter balls.  I wasn’t happy with the anise or nutmeg, so I altered the recipe and came up with a new one that makes me oh so happy.  Enjoy these vegan and gluten-free protein filled sweets! ingredients

 

Ingredients:

  • 1-1/2 cup peanut butter (I used creamy)
  • 1/3 cup, plus 2 Tablespoons agave nectar
  • 1 tsp cinnamon
  • 1 tsp cardamon
  • 1/4 tsp clove
  • 3 Tablespoons raw unsalted sunflower seeds
  • 2 Tablespoons cup raw unsalted pumpkin seeds
  • 4 Tablespoons raw ground almonds
  • 2 Tablespoons raw sesame seeds
  • 1/2 cup oats (gluten free)

Directions:PB balls

  1. Mix all the seeds together in an oven safe bowl and bake/ roast in the oven (or toaster oven) at 375.  I didn’t roast them too long, only long enough to bring out their nutty flavors, about 3-5 minutes.  Keep an eye on them so they don’t burn.
  2. Meanwhile, in a separate medium size bowl, use an electric hand mixer to ease the mixing of the peanut butter, agave nectar, and all the spices.
  3. Next, stir in the sunflower, pumpkin, and sesame seeds. Once those are mixed in well, add the oats little amounts at a time as you may decide to use less per the consistency desired.
  4. Use your hands to knead all the ingredients evenly into the peanut butter dough and form into one big ball.
  5. If your dough is super soft, put in the refrigerator for about 5-10 minutes.
  6. When firm, but not too firm, form into 1″-2″ size balls, then put back into the refrigerator to chill all the way through.  They are tasty and satisfying this way.
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