Anyone who knows me knows about my love for peanut butter cups...but this is a new take on it: Homemade peanut butter balls made from all natural peanut butter (with no added salt or sugars!), simply frozen and coated with chocolate. Need I say more? I promise this recipe is so easy, the hardest part is refraining from nibbling on these before they're all ready! 

INGREDIENTS 
Makes x16 chocolate peanut butter balls

3 tbsp peanut butter
2 tbsp almond flour
1 cup chocolate chips
Parchment paper

INSTRUCTIONS

1. Measure out 1/2 tsp peanut butter and form into ball with palms, then roll ball in almond flour and set on parchment paper. 

2. Repeat step #1 until peanut butter is gone, then place in freezer for 20 minutes.

3. Meanwhile, create double broiler to melt chocolate chips, this is the best way to ensure your chocolate will be smooth and melted! But if microwave is your only option, place chocolate chips into a small bowl and heat in small increments of 15-30 seconds, stirring each time so it doesn't clump or burn! 

4. When chocolate is melted, coat balls in chocolate, place back onto parchment paper and freeze for 10 minutes.

Enjoy! xx

PREP TIME:  5 MINS

COOK TIME:  12-15 MINS

TOTAL TIME:  30 MINS

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INGREDIENTS:

• 1 bunch kale
• 1 tbsp olive oil
• 1/4 tsp salt
• *optional: garlic powder, pepper, cayenne pepper

 

DIRECTIONS:

Preheat oven to 375°F and line a baking sheet with parchment paper. With a knife or kitchen shears remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner or towel. *You must make sure these are dry or else you might end up with limp kale leaves! Spread kale pieces onto parchment paper, drizzle with olive oil and sprinkle with seasoning. Toss the kale until they're evenly coated, and bake for 12-15 minutes, as oven settings may vary.

INGREDIENTS

• 1 cup almond milk (or any milk of your choice, coconut, hemp or rice milk work well too)

• 1/4 cup chia seeds

• 3-4 drops liquid stevia

• 1/2 cup mango, fresh or frozen and defrosted

• handful coconut shreds/chips

 

DIRECTIONS

In a jar, combine almond milk and chia seeds. If you have a lid for the jar, top it off and shake vigorously. If your container doesn't have a lid, stir with a spoon to prevent chia seeds from clumping. Refrigerate for 40+ mins to allow the chia seeds to blow up and become more pudding like--this will develop the longer you let it sit in the fridge. Once it's ready, re-shake/stir mixture to remove any clumping of the seeds. To naturally sweeten the pudding, add liquid stevia. Top with mango and coconut shreds/chips.