Reese’s Redux


Reese’s Peanut Butter Cups are a sort of heaven for me.  The decadent candies have long been my favorite mix-in for ice cream; the Cheesecake Factory’s Reese’s Cheesecake always stole my heart. But, the truth is, Reese’s are highly processed and full of ingredients I’d rather not put in my body. The extremely good news is that we can make our own, even better!


These are Almond Butter Balls. They are gluten free, dairy free and absolutely yummy, without the post-consumption guilt. The recipe is inspired by Oh She Glows’ “Peanut Better Balls.” I used almond butter, which is much healthier and just as satisfying.


Raw, organic almond butter blends perfectly with maple syrup and sea salt. Rice crisp cereal adds a delicate and satisfying crunch. Roll the ingredients together into balls of whichever size you choose.  Then, melt the chocolate with the coconut oil and assemble your treats!


They need to set in the freezer, but don’t worry – not for very long. In fact, just long enough for you to clean up your kitchen and then delve into one (or two, or ten) of these bad boys!


By the way, these Almond Butter Balls remind me of the Salted Caramel Truffles we made last year!

Recipe, from Oh She Glows:

  • 1 cup organic, raw almond butter (I like this one)
  • 3 Tablespoons organic maple syrup
  • 2 heaping Tablespoons organic coconut flour
  • ½ teaspoon fine grain sea salt
  • ¼ cup gluten-free brown rice crisp cereal (there are SO many options – just make sure you get one that’s gluten free if you’re sensitive)
  • ¾ cup chocolate chips (I used Enjoy Life, which is vegan)
  • 1 heaping teaspoon organic coconut oil
  • Fleur de Sel (for garnish)
  1.  Mix together the almond butter and maple syrup until fully combined. Then add the coconut flour, sea salt and rice crisp cereal. Mix until fully combined and let sit for about five minutes until all the ingredients come together.
  2. Roll the nut butter mixture into small balls and lay out on a sheet of wax paper.
  3. In a small saucepan, melt together the chocolate chips and coconut oil. Remove from heat and put in a bowl, mixing until fully combined.
  4. Using a fork, dip each ball into the chocolate and coat fully. Then, top with fleur de sel, or whatever topping you’d like. Shredded coconut also would be good!
  5. Put the balls into the freezer for 10 to 15 minutes before eating.
  6. Store in an airtight container. I’d tell you how long they’d last, but I don’t think you’ll have them in there more than a day or two!

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