Monday, April 11, 2011

Chocolate Peanutbutter balls

The BF's mum makes this Christmas "cookie" that she calls goofballs. I do not know if this a official cookie or not but Google did find a lot of recipes. Not quite like the recipe from the BF's mum but similar.

The only problem is that her cookie recipe has graham cracker crumbs in it and well, we try not to eat wheat.  So, I have been creative with her recipe and came up with this "finalized" version.

Now, you can make it vegan by using coconut oil instead of butter, which I have done in the past and it is very good. But, I like the creaminess of butter. :)

Just note, because this version doesn't have graham cracker crumbs nor parafin (edible wax which keeps the chocolate solid in warmer conditions) you have to keep this in the fridge and eat them pretty quick once you have them out. However, it hasn't been a problem in our house.

Chocolate Peanut Butter balls or Goofballs 2

2 sticks butter, softened (1 cup)
1/2 cup shredded coconut
1/2 cup walnuts, chopped
1/2 cup peanut butter
1/4 cup sugar
1 tablespoon vanilla extract
2 package chocolate bars (I used 90% Lindt chocolate)
2 cups cocoa powder (optional)

In a mixer with a paddle attachment, mix butter and sugar until well incorporated.  Add peanut butter and vanilla, mix some more.   Remove from mixer - as the nuts tend to get more crushed by the mixer than actually mixed (at least for me)

Add in coconut and nuts and stir with a spoon.  Place the bowl into fridge and let it get cold.  About 45 min to a hour in the fridge.

Set up a cookie sheet with parchment paper to put the peanut butter balls on.  Pull out and make peanut butter into balls, approximately a inch or so in diameter.  Once all the dough is shaped into balls, cover with plastic and place in the freezer (if you have space) or fridge.  You want them to be solid so that when you place the balls into the melted chocolate, they do not loose shape or turn into a mucky mess.

Once balls are solid. Melt chocolate in a double boiler (or however you melt chocolate).  Drop one or two peanut butter balls into the chocolate.  Once coated (and this is really quick) pull out and place on parchment paper to cool.  You can coat it in cocoa powder at this point if you want - which makes it even richer.  

Store in fridge.  It lasts about 2 weeks (depending on the chocolate fiends in your house - ours it lasts about 1/2 a week. *grin*)


  1. "it hasn't been a problem in our house" - LOL! I bet!

    Have you considered brown sugar, as opposed to normal white sugar? or even using Stevia Extract (in 1/10th the same measure)?

    The next time I go to Mexico, I will try and buy a full bottle of pure vanilla for you, so you can stop using the tiny vanilla extract bottles =)


  2. We use so little sugar that I don't worry about it.

    But, I wouldn't use Stevia or another sugar replacement as I don't know the long term impacts and I honestly don't trust the FDA who has a history of meeting big business needs rather than the consumers. You know that Stevia was banned at one time in the US, according to Wiki, it was due to "industry pressures".

    I really try to keep to as whole of a product as I can - I was using honey in place of sugar but it sometimes doesn't agree with the BF. I usually use raw sugar. but, I figure that is a lot more to type.

    In the recipe above, I'm thinking since there is coconut, I may be able to get away with no sugar at all.

    However, Slam wanted a recipe since he had them over the last weekend.. and I put it up without additional playing around. I also figure, everyone is like me and plays with recipes to meet their own needs. Am I wrong?

  3. oh. i forgot, vanilla. We get some from Spice House which is brilliant.
    The "Double strength Madagascan Vanilla Extract" is not like the weird imitation vanilla extract that one gets at the grocery store - but real vanilla beans.

  4. Stevia is perfectly safe and has been used in Japan and South America for centuries. The FDA doesn't like it, because Searle (makes of Nutrasweet) have a MASSIVE lobby with the FDA.

    Stevia has helped me to lower my A1C blood sugar from 6.5 (diabetic) to 5.5 - non diabetic. Stevia helps to block sugar uptake. I have it in my tea everyday, and it has benefitted my health - and the vasodilator component of Stevia has additional positive benefits as well =)

    I use organic Stevia, which trader Joe's sells. It's all natural, not chemically enhanced, and good for me.

    About 1 in 7 or 1 in 8 people HATE the taste of Stevia (perhaps it's an allergy?) but for the rest of us who don't hate it, it's the best thing ever to replace sugar in one's diet.

    Be well