I’ll never forget the first time I shook my husband’s hand when we met.
It was a brief meeting but my subconscious stored it away as if it knew that moment was important before I did.
Fast forward five years and here we are, married for three.
One thing I love most about him is his sense of humor. He has the goofiness of Andy Dwyer from Parks and Recreation, the quirkiness of Jim Carrey, and he can do a spot-on Nacho Libre impression. He’s always making me laugh.
He also has more patience than a snail herder and I’m a very lucky gal to go through life with him.
I made this recipe for his birthday last year because it combines three of his favorite foods – oats, peanut butter, and chocolate.
He’d been requesting that I make a peanut butter chocolate ball recipe for awhile. Patiently (see snail herder reference above) waiting for that glorious day when they would become reality.
And now they are!
Oat Peanut Butter Chocolate Balls
- 3/4 c. creamy peanut butter
- 3/4 c. rolled oats*
- 3 T. honey
- 1/2 c. dark chocolate chips or broken up chocolate bar* (health bonus points for chocolate with at least 70% cacao)
- 1/2 T. coconut oil (use canola oil if you don’t have coconut oil)
In a small bowl, combine the peanut butter, oats, and honey. Form 1″ balls and place them on a wax paper covered baking sheet that will fit in your freezer. Put the baking sheet in the freezer for at least 10 minutes. Next, melt the chocolate over a double boiler, adding in the coconut oil. Once the chocolate is completely melted and smooth, dunk each peanut butter ball in the chocolate, making sure the whole surface is covered. Lift the ball out of the chocolate with a fork and let the excess drip off, then place the ball back onto the baking sheet. Once all the peanut butter balls are covered, place them in the freezer for at least 10 minutes (if you can wait that long) then transfer to the fridge. Store them in the fridge until you serve them.
*Make it gluten-free by using gluten-free oats.