Here’s one of my go-to recipes when I’m craving something sweet yet nutritious. These peanut butter bites are perfect as a snack or a dessert. I keep them in the freezer so they’re always on hand — quick, convenient and delicious. I pair two for a more filling snack. A simple and versatile option, loved by our dietitians! For a flavour twist, try our Apple-Cinnamon Energy Bites.
Preparation
15
min
Cooking
0
min
Servings
12
Nutrition Facts (per serving)
Calories
120
Fat
7
Carbohydrates
11
Fibre
2
Protein
5
Sodium
20
Ingredients
- 180 ml (¾ cup) powdered peanut butter (such as PB2)
- 110 ml (⅓ cup + 2 tbsp) water
- 60 ml (¼ cup) natural peanut butter (or other nut butter, as desired)
- 30 ml (2 tbsp) maple syrup
- 5 ml (1 tsp) vanilla extract
- 1 pinch of salt
- 60 ml (¼ cup) textured vegetable protein (TVP)
- 2-3 plain rice cakes, crushed (or 250 ml (1 cup) crispy rice cereal)
Chocolate Coating
- 125 ml (½ cup) semi-sweet chocolate chips
- 20 g (2 squares) dark chocolate
- 15 ml (1 tbsp) unsweetened plant-based beverage (or milk of choice)
Preparation
- In a medium bowl, mix powdered peanut butter with water until smooth.
- Add peanut butter, maple syrup, vanilla, and salt. Stir until the mixture is well blended.
- Fold in the textured vegetable protein and crushed rice cakes (or crispy rice cereal). Mix until a smooth dough forms.
- Shape into 12 balls using your hands and place them on a baking sheet lined with parchment paper.
- In a small microwave-safe bowl, melt the chocolate chips, dark chocolate, and plant-based beverage for 30 to 40 seconds, stirring halfway through.
- Dip each ball into the melted chocolate using two forks. Place back on the baking sheet.
- Refrigerate for 15 to 20 minutes or until the chocolate has set.
Notes
Keeps for 5 days in the refrigerator or 3 months in the freezer in an airtight container.
