I was asked to participate in the #TasteTruvia campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
One of my absolute favorite dessert recipes to make during my childhood was No-Bake Peanut Butter Chocolate Cookies. I have fond memories of spending time in the kitchen with my family preparing these cookies when we wanted a quick sweet treat. Who doesn't love the combination of peanut butter and chocolate?! Plus the oatmeal provides a delectable chewy consistency. The name gives away the best part of these cookies, no baking is involved. Thus the cookies can be made in a matter of minutes.
When I was invited to participate in the #TasteTruvia campaign, I knew it was a perfect time to create a twist on one of my favorite childhood sweet treats. Most dessert recipes are packed with added sugar despite the current 2015-2020 Dietary Guidelines for Americans recommendation to limit added sugars to less than 10 percent of total calories. To keep the amount of added sugar to a minimum, I decided to use a calorie-free sweetener to create this recipe for Peanut Butter Filled Chocolate No-Bake Cookie Balls.
I prefer to use natural peanut butter in this recipe. When you look at the ingredient list, the only ingredient that should be included is peanuts and possibly salt. You can even make your own natural peanut butter at home with a food processor.
Just like the traditional No-Bake Chocolate Peanut Butter Cookies, these cookie balls are fairly simple to make. The only slightly tedious part of the preparation process is making the peanut butter filling. Getting the peanut butter filling ready involves scooping out individual peanut butter portions, waiting for it to freeze, and forming balls. Once the peanut butter balls are frozen and ready to roll, you need to move fast, or the balls will become messy and difficult to roll.
These cookie balls can be eaten after dinner as a sweet treat or as a snack between one of your meals. I like to pack them with a piece of fruit for my afternoon snack but have also been known to munch on one if I crave chocolate after dinner. I may also pack one in my family's lunchbox for a sweet treat with lunch. The combination of protein from the peanut butter and whole grains from the oats should offer ample satiety and leave you satisfied for hours to come.
Your Family's Dietitian,
Peanut Butter Filled Chocolate No-Bake Cookie Balls
Prep Time: 15 minutes
Cook Time: 5-10 minutes
Ingredients (16 cookie balls)
- 1/3 cup Truvia Natural Sweetener
- 4 tablespoons coconut oil
- 1/4 cup + 1 tablespoon low-fat milk
- 2 tablespoon + 2 teaspoons unsweetened cocoa powder
- 1 1/2 cup old-fashioned rolled oats
- 1 teaspoon pure vanilla extract
- 1/3 cup creamy natural peanut butter (for filling)
- 1/2 cup creamy natural peanut butter (for cookie)
- 1 tablespoon chia seeds
1. Line 2 cookie sheets with wax paper or a Silpat mat
2. Spoon about 1 to 1 ½ teaspoon of peanut butter on the first cookie sheet in ball shapes (make about 16 balls). Place cookie sheet in the freezer for about 15 minutes (or while you make the cookie portion).
3. In a medium saucepan over medium heat combine coconut oil, cocoa powder, sugar, and vanilla. Bring to boil for about 30-60 seconds. Remove from heat.
4. Add oats, peanut butter, and chia seeds. Stir well. Let sit for about 10 minutes or until cool enough to touch.
5. While the oat mixture is cooling, remove peanut butter ball tray from freezer and roll each ball in hands to form a more defined ball.
6. Spoon 1 tablespoon of the cookie mixture out of saucepan (could also use a cookie scoop) and press around peanut butter balls. Roll balls in hand to form an even ball. Place on second cookie sheet. Once all cookie balls are formed, put in refrigerator for about 15 minutes to harden slightly.
7. Store in airtight container for 48-72 hours
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