Choc Dipped Peanut Snack Balls
These choc dipped peanut snack balls are a satisfying treat whether you have them for an afternoon pick me up or as a dessert after dinner. The inside is nice and soft from the blended oats whilst the outside provides a little crunch from the chilled chocolate and peanuts.
Prep time: 15 minutes + 1 hour rest
Makes: 10 balls
Serving size: 4 balls
Ingredients
Balls
1 cup oats
½ cup almond meal
4 tablespoons rice malt syrup
1 teaspoon of vanilla extract
3 tablespoons of peanut butter
pinch of salt
2 tablespoons of warm water
For Rolling
40g dark chocolate
½ cup crushed peanuts
Method
In a blender add in all ball ingredients and combine until a thick paste has formed. If the mixture is struggling to blend, you can add in an extra tablespoon or two of water.
Once mixture is combined, place into a bowl and leave in the fridge for 30 minutes. This helps to firm up the mixture to make it easier to roll.
Add chocolate into a bowl and place into the microwave. Heat in intervals of 30 seconds, stirring after each time until completely melted. Place the crushed peanuts in a separate bowl.
Take the ball mixture out of the fridge, and begin rolling into ten even balls. Roll each ball into the melted chocolate followed by the crushed peanuts and set aside. Once all balls have been coated, place into the fridge for an additional 30 minutes.
This recipe uses almond meal which is low FODMAP in serving sizes of ¼ cup. To keep this recipe low FODMAP we’ve used peanuts as the main nut. However, if you tolerate GOS and fructans, you could certainly substitute the peanut butter and crushed peanuts for almond butter and chopped peanuts. Peanuts are a great low FODMAP nut and a high source of vegan protein keeping you satiated for longer.
If you’re interested in more snack recipes I have a whole chapter of easy and delicious snacks in the low FODMAP recipe ebook.