Sunbutter Balls

I haven’t had a chance to finalize this recipe, but a lot of friends and family have been asking for it, so I’m posting this before it’s really ready…you’re welcome, lol.  I’ll be modifying it in the next couple weeks, and adding pictures.

Sunbutter Balls
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It's so easy to make healthy desserts that taste good! These sunbutter balls are high in fiber, and low in sugar. The flavor and texture is out of this world!
Servings Prep Time
30 Balls (approximately) 30-40 Minutes
Servings Prep Time
30 Balls (approximately) 30-40 Minutes
Sunbutter Balls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
It's so easy to make healthy desserts that taste good! These sunbutter balls are high in fiber, and low in sugar. The flavor and texture is out of this world!
Servings Prep Time
30 Balls (approximately) 30-40 Minutes
Servings Prep Time
30 Balls (approximately) 30-40 Minutes
Ingredients
Servings: Balls (approximately)
Units:
Instructions
  1. Place the graham crackers in your mixer and run it on medium speed until they are crushed to a medium consistency. I don't use graham cracker crumbs, because I want the crunch of little chunks of graham cracker in the sunbutter balls!
  2. Add all of the remaining ingredients, except chocolate chips, and run mixer on medium speed, until everything is well incorporated. You may want to run it for a couple extra minutes, to make sure the xylitol has dissolved.
  3. Before moving to the next step taste your mixture to make sure it is sweet enough. Add more xylitol or sugar if needed.
  4. Move the batter to a separate bowl, cover, and place it in the freezer until it sets up. After this step feel free to finish them all at once, or just make a few at a time.
  5. Place the chocolate chips in a microwave safe bowl. Microwave on high for 30 seconds, then stir. After this initial 30 seconds, microwave in 15 second intervals, stirring in between, until the chocolate is melted and smooth.
  6. I don't temper my chocolate, because I have found it to be unnecessary , as long as you store the balls in the fridge. A little trick, though, if you do want to temper it, is to make sure to only heat the chocolate up enough to barely melt it. This is close to the correct temperature for tempering it.
  7. When the chocolate is melted and the dough is frozen, line a baking sheet with parchment paper. Scoop out the batter with a spoon, 2 teaspoons at a time, and dip it in the chocolate. Use a spoon to cover it in chocolate, and use that same spoon to move the ball onto your lined baking sheet.
  8. Place the balls in the fridge until the chocolate is completely set. I do not recommend freezing them, because there will be condensation when they thaw...water and chocolate don't mix.
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