No Bake Cocoa Candy Cane BallsNovember 29, 2012
People ask me how I come up with recipes. Typically, I find something I like and then modify, adapt, explore and innovate. Use real food ingredients. Add unexpected elements. I’m not a chef. I just like food, y’know?
In this case, I’m riffing off of my own recipe. I posted my No-Bake Chocolate Snowballs back in October during my 21 Day Detox and they were a hit with everyone. Except people who used runny peanut butter (we’ll get to that in a second.)
What’s so great about these? They’re easy, fast, tasty and made entirely of real food.
They won’t go apeshit on your blood sugar but they’ll satisfy your sweet tooth.
They’re vegan. And gluten-free.
That’s my kind of dessert! Or snack. Or breakfast, which my last batch admittedly became.
And you’ll realize that’s ok as soon as you see the ingredient list.
For this variation, I’ve added a few special ingredients that you probably need to get at Whole Foods. A little something special for the holidays! First, raw cacao nibs which you can sometimes buy in bulk bins. They look like chopped up chocolate chips but they are an unsweetened, unprocessed version of chocolate. Read: real food.
Next, peppermint essential oil which I love for SO many reasons – like how it makes a headache go away and unclogs a stuffy nose – but in this case we’re using it to add peppermint-y candy cane flavor. Find it in the bath/body aisle. I suspect you could substitute peppermint extract but I haven’t tried.
No Bake Cocoa Candy Cane Balls
I’ve had many people make this recipe with success, and a few who had their balls come out like puddles instead. To eliminate extra liquid, make sure to use refrigerated peanut butter instead of the natural stuff that’s super runny when it’s new out of the jar.
1/2 cup mashed overripe banana (about 2 small bananas)
1/2 cup peanut butter
1/4 cup cocoa powder
2 Tbl. pure maple syrup
1/2 tsp. vanilla
4 drops peppermint essential oil
1/2 cup unsweetened dried coconut
1/2 cup raw cacao nibs
Except for cacao, mix everything together in a bowl. Roll into walnut-sized balls, then roll each ball in cacao.
Refrigerate overnight to set. Makes about 1 dozen balls.