Few things in this world go together better than peanut butter and chocolate. And then there’s peanut butter, chocolate, and pretzels…even better. And let’s not forget, this is dairy-free and gluten-free. Dairy-free chocolate that tastes like a high quality chocolate, gluten-free pretzels that are delicious and aren’t like cement, and organic peanut butter that isn’t full of pesticides.
I can’t tell you how thankful I am that I didn’t figure out that I needed to get gluten and dairy out of my diet 20 years ago. It sounds a little ridiculous because I probably wouldn’t have had some of the health issues I’ve had, but honestly, what would I have eaten? I am constantly amazed at the gluten-free and dairy-free items that are now coming out on the market. There have been so many new product additions, even over just the past couple of years. Luckily, awareness of food allergies and sensitivities is growing. Trying out new products, some imagination, and a little cooking know-how make it possible to live an enjoyable gluten-free and dairy-free life. This is a satisfying little snack that takes care of that chocolate-y sweet and salty craving that most of us have on occasion.
Peanut Butter Balls
1 1/2 Cups Organic Peanut Butter (Crunchy or smooth, whatever you prefer, I used the smooth.)
1/4 Cup Crushed Gluten-Free Pretzels
1 1/2 Cups Powdered Sugar
2 Cups Gluten-Free Dairy-Free Chocolate Chips (I used the Enjoy Life brand.)
If you or one of your loved ones have a peanut allergy, I would imagine that you could enjoy the same recipe using almond, cashew, or macadamia nut butters instead of peanut butter.
In a mixer, combine the peanut butter pretzels, and powdered sugar on low. Mix on medium until thoroughly combined.
Line two baking sheets with parchment paper. Form dough into small balls using about a teaspoon of peanut butter mixture.
Place peanut butter balls in freezer to set for 30 minutes. Meanwhile, pour the chocolate chips in a double boiler and melt until smooth.
Working quickly, use a dinner fork and a serving fork to carefully place peanut butter balls in chocolate until coated. Allow excess to drip off. I like to use forks instead of teaspoons because the forks allow excess chocolate to drip through the tines. It’s a messy job no matter how you do it.
Place back onto the lined baking sheets and refrigerate until set. You can keep them in an enclosed container on your counter or in the refrigerator. I like them cold.