JJ’s Sweet Happy Eggs (Nut Butter Balls)

If you read my blog you’ll know by now that I don’t believe that eating healthy means living without the foods you love.  These “Happy Eggs” are gluten free, dairy free, and low glycemic, as are most of my recipes.  The kids did not miss the gluten, dairy, or sugar, though, and gulped them down quickly (and messily).  JJ had fun helping me make these, so I let him come up with the name.

I found a lot of grain free recipes for peanut butter balls, but decided to add some puffed brown rice and whole grain oat flour to lower the calories a bit.  The puffed rice kind of acts as a filler…there are less calories per bite than if I had used nut flour or extra nut butter.  I usually avoid peanut butter, because peanuts are not as healthy as other nuts, and many people are allergic to them.  Sun butter tastes really good!!!  If you use almond butter add a few extra dates or honey, because it’s not as sweet.

1/4 Cup Coconut Flour

1/3 Cup Whole Oat Flour (or whole oats)

2 Cups Puffed Brown Rice Cereal (I buy it at Sprouts for $2/bag)

1 Tsp Sea Salt

1/2 Cup Pitted Dates

1/4 to 1/2 Cup Water or Almond Milk

1 Tsp Vanilla

1 Tbsp Brandy

2-3 Tbsp Raw Honey

1 1/2 Cups Nut Butter (I love sunflower)

1/2 Cup Raw Almonds (optional…add if you want more crunch)

2 Cups Very Dark Chocolate Chips (we use the 60% cocoa ones from Sprouts)

Place coconut flour, oat flour, salt, raw almonds (if using), and brown rice cereal in food processor and run until the mixture is grainy.  Pour into a separate bowl and set aside.  Place the dates, 1/4 cup of water or almond milk, vanilla, brandy, honey, and nut butter into the food processor and process until it comes together in a ball.  If it doesn’t do so after a couple minutes add more liquid.  Once you’ve got a ball of gooey goodness add the dry ingredients and process until it forms another ball.  You will probably have to add more liquid here, too.  Remove the blade and form the dough into little balls with your hands.  Place the balls on a parchment lined baking sheet and freeze them until set.

When the balls are set melt your chocolate in a double boiler (I just use a glass bowl that sits on top of a smaller pot…it’s easier than it sounds).  Poke a toothpick deep into each ball, and use the toothpick to dip them in the chocolate.  Let the excess drip off before returning the ball to the parchment lined baking sheet.

Place them back in the freezer until they are set.  Enjoy!!!

JJ had fun with some of the shapes.  Most of these are eggs, but he made some chicks, too.  I love connecting with my children through fun, healthy foods!