I found this recipe on wholefoods.com back in 2006. When I printed it, I thought “oh wow, I need to make these.” Well, it only took me six years….and I didn’t actually make them. I gave the job to Miss Hannah Grace (age 8). The recipe was simple and she enjoyed gathering and mixing all the ingredients. Perfect summer snack; no baking required!
We made ours with peanut butter, but Julia is allergic to peanuts so she was not able to try them. The next time around, I’m going to try it with almond butter (which she can eat). I think they will taste just as yummy! If your looking for a “nut-free” version, try Sunbutter.
Chocolate Earth Balls (taken from wholefoods.com)
- 1 cup organic peanut butter
- 1/3 cup honey
- 2 tsp carob powder or unsweetened cocoa powder
- 1/2 cup raisins
- 3/4 cup unsweetened shredded coconut, divided
- 1/2 cup sesame seeds
- 1/2 cup chocolate chips (we used Nestle Mini Chocolate Chips)
- 1/4 cup finely chopped organic nuts (walnuts, pecans, etc.)
Mix the peanut butter, honey, and carob or cocoa powder until well combined. Stir in the raisins and only 1/8 cup of the coconut. Stir in the chocolate chips. Refrigerate for 1-2 hours.
Place the remaining coconut, sesame seeds, and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut butter mixture from the bowl, roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more coconut, sesame seeds and chopped nuts. Arrange balls on a plate, cover loosely with plastic wrap and refrigerate for at least 30 minutes.
They are SUPER yummy! Kind of like a less fancy version of grown-up truffles. 🙂