Regretless Reeses - Healthy Chocolate Peanut Butter Balls

These started, as many good kitchen ideas do, with restraint. Or at least the idea of it. Like most women I know, I am perpetually dieting and perpetually looking for something a little decadent as a reward for all that perpetual dieting.

I love Reese’s Peanut Butter Cups, but if you look at the label, a standard cup has about 12–15 ingredients, many of which you’d rather not think too hard about. I wanted something that still hit that chocolate-and-peanut-butter note, but without all the sugar, processed fats and pharmacology-grade chemicals for shelf life and stability. The sugar-free version is even worse.

This recipe sounds like a workaround, but it  actually delivers. It’s slightly lower in calories, but more importantly, it cleans up the ingredient list and softens the sugar hit. It feels like a smarter everyday treat. And you can control the size, which doesn’t hurt.

The base couldn’t be simpler. Powdered peanut butter and unsweetened applesauce mixed into a soft dough. It comes together in minutes and rolls easily into small balls.

From there, melt chocolate chips with a little coconut oil to smooth them out, then dip each one. Once the chocolate sets, you’ve got a simple, lighter version of a peanut butter truffle.

They keep well in the refrigerator and are perfect when you want something sweet without going overboard.

INGREDIENTS

2 cup powdered peanut butter (PBR powder)

1 cup unsweetened applesauce*

1.5 cups chocolate chips

1–2 teaspoons coconut oil

METHOD

* I only had peach applesauce on hand and it was great - added a little “PBJ” flavor.

In a bowl, mix the powdered peanut butter and applesauce until a soft dough forms. Adjust slightly if needed with a little more of either ingredient.

Roll into small balls and place on a parchment-lined tray.

Chill for 15–20 minutes.

Melt the chocolate chips with the coconut oil in a double boiler or the microwave in short intervals, stirring until smooth.

Dip each ball into the chocolate, let the excess drip off, and place back on the tray.

Refrigerate until the chocolate is set. Store in the refrigerator.

Keep these on hand - lots of flavor, not a lot of guilt. Go back to carrots and hummus tomorrow.