Chocolate Butterfingerish Balls

02. 3. 18

Chocolate Butterfingerish Balls

If you have been following me for a while you know I have a serious obsession with Elemental Superfood bars. Through these I also discovered a deep love for dried mulberries – the crunchy, chewy sweetness is just so satisfying! I use them in grain free granola, oatmeal, yogurt, and eat them on their own, so when I was playing around with homemade chocolate balls it was only natural that I added these little bites of heaven.

I noticed something upon first bite: peanut butter, mulberry and chocolate combined kind of tastes like a Butterfinger. I mean, don’t expect it to taste exactly like one but the flavor is definitely there. Fortuitously, these Butterfingerish chocolate balls were born.

There are so many ways to do this recipe so I want to emphasize that it all comes down to personal preference and how much effort you want to put into it. If you want a smoother, more consistent Butterfinger taste for the filling, break out the Vitamix or food processor. If you want your chocolate to keep outside of the fridge, temper it. If you want more sweetness or less sugar, use a different liquid sweetener. If you want full fat, use actual peanut butter rather than PB2. If you like coconut, sprinkle some on top. Like all of my recipes, this is a great base for you to experiment with and get creative. Anyway without further ado, Butterfingerish Chocolate Balls!

Nutritional Information:

*This is approximate and probably slightly high given I don’t measure how much coating goes on to each ball

Yields: 9 servings

Serving size: 1 ball

Calories: 97

Carbohydrates: 13g

Protein: 3g

Fat: 3g

Sugar: 10g (significantly lower or eliminate this by using liquid stevia)

Ingredients

+ 1/2 cup cacao butter
+ 1/2 cup cacao powder
+ 1/4 cup coconut nectar (you can sub with agave, maple syrup, honey, stevia)
+ 1 cup PB2 (you can use regular peanut butter if you prefer)
+ 1/2 cup dried mulberries
+ vanilla extract
+ sea salt

Instructions

1. In saucepan or double boiler, melt (on very low heat) 1/2 cup cacao butter

2. Once completely melted (DO NOT SIMMER!!!) remove from heat and add 1/2 cup cacao powder - whisk until completely blended

3. Add 1/4 cup coconut nectar (This is where you can experiment with your own sweetener but if you are going to lower the sugar with liquid stevia, only use a little bit. You'll have to taste it to get it where you want it. With agave or syrup you can use 1/4 cup as well but it all comes down to preference.)
4. Add 1tsp vanilla extract

5. Add about 1/2tsp sea salt to taste

6. Let sit to thicken a bit
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7. Separately, crush 1/2 cup dried mulberries (if you are using a good blender or food processor, add there - if not, you can simply place between paper towels and use a pounder)

8. Mix 1 cup PB2 with about 1/3 cup of water (you want it to be JUST enough water so all of the powder is absorbed but the consistency should be very thick)

9. Mix mulberries and peanut butter together (if you are using blender, add all three ingredients and blend, but you might need more water)
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10. Once chocolate has thickened a bit, form peanut butter mix into balls and use a spoon to dip into chocolate, rolling around so they are completely coated

11. Place in refrigerator to let chocolate harden

12. If you want extra chocolate coating, refrigerate until first coat is slightly formed and then dip in chocolate again

13.** Since chocolate is not tempered it will melt easily unless stored in cold temperature!

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