Rice Cake Peanut Butter Balls

One night last week we both had a hankering for something sweet. Trouble was we had nothing in the house – oh no! No fear, Robb donned his magic apron and got right to work – is there nothing this man can’t do?

Within minutes, Robb presented these tasty treats that really only did take moments to make.

It was a genius mixture of dates, natural peanut butter and rice cakes which were then dipped in melted chocolate….what’s not to like? In fact, I think they are perhaps the best possible use of rice cakes, because lets face it – rice cakes are blah. The end result was a bite-sized creamy treat with a little bit of crunch – really nice mouth feel and yum!

Rice Cake Peanut Butter Balls
3 rice cakes (Robb used Lundberg brown rice – lightly salted)
3/4 cup peanut butter
3/4 cup pitted dates
1 – 2 T water if needed
1/2 cup dark chocolate chips
1 teaspoon coconut oil
Himalayan salt for garnish (optional)

Combine rice cakes, peanut butter and dates in food processor. Pulse until well combined. If mixture doesn’t hold together when lightly pinched, you may wish to add a little water, 1 T at a time until desired consistency. Roll into bite-sized ball.
Melt chocolate with coconut oil in double boiler. Dip balls into melted chocolate. Lightly sprinkle with a tiny amount of salt if you wish to have that “sweet and salty” taste. Use sparingly! Store in fridge. Yum!