No-Bake Chocolate-Peanut Butter Reishi Balls, Vegan & Gluten-Free
Prep time: 
Total time: 
Serves: 25
 
Ingredients
  • 1 cup creamy peanut butter (or your favorite nut butter)
  • ½ cup cacao powder
  • 12 pitted medjool dates (soak in hot water for 5 minutes if not soft)
  • ¼ cup + 2 tablespoons coconut oil, melted
  • ¼ cup maple syrup
  • 1 tablespoon reishi powder
  • ⅛ teaspoon sea salt
  • optional- 2 tablespoons cacao nibs
drizzle
  • 2 tablespoons coconut butter, melted
Instructions
  1. Line a baking sheet with parchment paper.
  2. Combine the cacao powder, dates, coconut oil, maple syrup, reishi powder and salt in a blender or food processor and blend until mostly smooth.
  3. Transfer the batter to a bowl. Stir in the cacao nibs if you want to add a crunchy texture.
  4. Wet your hands roll a tablespoon of the batter into a ball. Place in on the baking sheet. Repeat, until all of the batter is used.
  5. Place the baking sheet in the refrigerator so the balls can firm up (about 30 minutes).
  6. Remove the baking sheet from the refrigerator. Drizzle the coconut butter over the balls. Return the baking sheet to the refrigerator for 5 minutes so the coconut butter can harden. Once it hardens, transfer the balls to an airtight container and store in the fridge.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2018/02/12/no-bake-chocolate-peanut-butter-reishi-balls-vegan-gluten-free/