Low-FODMAP Chocolate Peanut Butter Crisp Balls Recipe; Gluten-free, Vegan
July 4, 2018
Printer Friendly Version
An incredibly addictive recipe for low-FODMAP Chocolate Peanut Butter Balls with the crispy crunch of rice cereal. These low-FODMAP Chocolate Peanut Butter Balls taste like a peanut butter cup combined with a crispy rice chocolate bar. Can you say AMAZING? (also very much like a low-FODMAP Ohio Chocolate Buckeye)
These are pretty simple to make with ingredients you likely have sitting in your pantry. They will go fast at any party!
Plus they are gluten-free AND vegan…enjoy.
*Note that for best results, you will need to chill the balls overnight prior to dipping in chocolate.
Check out over 300 more low-FODMAP recipes on my blog.
You may also love my:
- low-FODMAP 5 minute 5 ingredient Peanut Butter Fudge with Chocolate
- low-FODMAP Peanut Butter Cookies with 3 ingredients
- low-FODMAP Peanut Butter Banana Baked Oatmeal
- low-FODMAP Peanut Butter Buttercream
- low-FODMAP Peanut Butter and Jelly Mug Cake
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Chocolate Peanut Butter Crisp Balls Recipe; Gluten-free, Vegan
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.
Yields: 36 balls
Serving size up to 3 balls
Prep time: 30 minutes plus extra time for chilling between steps (up to 12 hours in fridge)
Ingredients
- 1/4 cup vegan margarine (I like Earth Balance) or unsalted butter for non-vegan version
- 9 ounces all-natural peanut butter, salted or unsalted (should contain only peanuts and salt)
- 1 & 3/4 cup confectioner’s sugar
- 1 & 1/4 cup gluten-free (low-FODMAP) crisped rice cereal
- Many rice cereals are gluten-free but some contain molasses or honey
- I used Kellogg’s Gluten-free Rice Krispies
- 8 ounces semi-sweet chocolate
Directions
- Beat vegan spread or butter, peanut butter and sugar in large mixing bowl of stand mixer with flat paddle until creamy
- Add rice cereal and combine by hand or very slowly with the flat paddle
- Place bowl in refrigerator and chill until cold (About 45 minutes)
- You may need to replace in fridge intermittently if it gets difficult to handle
- Prepare a baking sheet with parchment or wax paper
- Using a small cookie-scoop or melon baller, form into 1 inch balls and place on baking sheet
- It helps to keep your hands slightly wet when rolling the balls
- Place the balls in refrigerator for about 12 hours or overnight
- In a double boiler, melt chocolate
- Dip balls into the chocolate and replace on the cookie sheet to refrigerate again until serving
- I found this link and video helpful in showing the best way to do this!
- Hint for buckeyes, use a toothpick to dunk about 3/4 of the ball. Then just smooth over the toothpick mark. Easy peasy!
- Best served slightly chilled
- Delicious. Absolutely delicious. These low-FODMAP Peanut Butter Crisp Balls will go fast!
Comment/Review Below
Want a 10% coupon? Just review this recipe & then email us at info@rachelpaulsfood.com letting us know which recipe you have reviewed. We will then send you a 10% coupon code (limit 1 per customer/email).
2 Comments
Leave a Reply
Sounded good—easy to fix—will have to check rice cereal before I buy
Absolutely!