I’m so excited to have not just one but THREE recipes for you today!
Last year I had the honor of participating in Sprouts Bulk Bin Treat Exchange, where I shared my Grandma-inspired Gluten-Free Organic Thumbprint Cookies using many of their bulk bin items. I then shipped them off to two other bloggers while eagerly awaiting the arrival of each of their delicious treats.
So clearly, when Sprouts asked me if I was interested in participating again this year, the answer was an immediate YES! 🙌🏻 As someone with a BIG sweet-tooth, it’s pretty grand to find a package on my front porch filled with a delightful, homemade {gluten-free} treat inside. Not even gonna lie, I ripped in to both packages immediately, with the help of my two-year old, and it was all I could do to get a quick picture before digging in!
And not that we ever need an excuse to make, share, and eat cookies, but today also just so happens to be National Cookie Day. Which is practically a holiday right? And I’m pretty sure calories don’t count on holidays…or at least that’s what I’ve always heard. 😉 BUT, even if they do, these Gluten Free Chocolate Oat Peanut Butter Balls make the most of each and every calorie – fueling your body with healthy fats, protein, and soluble fiber. So not only are they will they satisfy your sweet tooth, but they make for a pretty epic snack choice when that mid-day slump hits!
Furthermore, they’re easy to make! Aside from the white chocolate and French burnt peanuts for garnishing, the ingredients list is basically roasted peanuts, whole oats, Medjool dates, peanut butter, chia seeds and semi sweet chocolate chips – all of which can easily be found at Sprouts Farmers Market. Blend everything together, roll out into 1″ balls, refrigerate then dip in semi-sweet chocolate and Voilà! Tasty, festive, healthy, holiday treats for everyone!
SO, incase you need a little more convincing, here’s a recap:
Reasons you NEED to make these Gluten Free Chocolate Oat Peanut Butter Balls:
- wholesome ingredients
- no added sugar + gluten-free
- one batch makes 60 balls!
- they make a great Christmas gift
- no baking required
- easy to make
- even my husband and toddler love them
- Sprouts is having their INCREDIBLE BULK SALE this weekend from Friday 12/8 to Sunday 12/10, where all scoopable bulk items are 25% off!!
Need I say more? Check out a few pictures of Brighton enjoying the treats we received this year, along with links to both recipes!
Above: Gluten Free Nutty Chocolate Crunch Cookies from Holly with A Baker’s House. These cookies are the perfect balance of crunch + chewy, and filled with chocolate and hazelnut – so yummy!
Above: Loaded Chai Caramel Popcorn from Natalie with Perry’s Plate – I’ve never had a popcorn treat like this one and I completely loved it! Popcorn + Apples + Pecans + Coconut – SO addicting!
Don’t forget to get by Sprouts this Friday through Sunday {12/8-12/10} for their 25% off INCREDIBLE BULK BIN Sale! And while you’re there, try the Dark Chocolate Honeycomb, you won’t regret it!
Gluten Free Chocolate Oat Peanut Butter Balls
Ingredients
- 3/4 cup unsalted roasted peanuts Sprouts bulk bin
- 1 cup whole oats certified gluten-free
- 2 cups Medjool dates pitted
- 1 ounces 85% dark chocolate Sprouts bulk bin
- 3/4 cup Sprouts organic peanut butter
- 2 tbsp organic chia seeds Sprouts bulk bin
- 2 tsp vanilla extract
- 1 tsp sea salt
- 2 1/4 cups semi sweet chocolate chips Sprouts bulk bin {or vegan if needed}
- 2-4 tbsp unsweetened vanilla almond milk
- 1/2 tbsp organic coconut oil
- 2 ounces white chocolate finely chopped {optional}
- 1/4-1/2 cup French Burnt Peanuts finely chopped {optional}
Instructions
- Melt one ounce 85% dark chocolate in microwave in 30 second intervals until smooth consistency is reached. Set aside
- Add peanuts, gluten-free oats, and pitted Medjool dates to bowl of food processor, blend 60 seconds on high. Add in melted 85% dark chocolate, peanut butter, chia seeds, vanilla extract and salt. Blend another 45-60 seconds. The texture will look crumbly but should be able to be packed together.
- Roll into 1” balls, place on cookie sheet lined with wax paper and put in refrigerator for 20-30 minutes.
- Meanwhile, chop white chocolate and French Burnt peanuts into small pieces for garnishing. Then melt semi sweet chocolate chips, almond milk and coconut oil on stovetop using double boiler, stir continuously to ensure chocolate does not burn.
- Once chocolate has melted, use a toothpick to dip each ball into the chocolate, tap on the side of the pan to remove extra chocolate, then place back on wax paper, garnish with chopped white chocolate and French Burnt peanuts.
- Refrigerate until chocolate becomes firm, then serve. Store in refrigerator for up to one week or in freezer for 1 month. Enjoy!
This post is sponsored by Sprouts Farmers Market, but all opinions are my own. Thanks for supporting the brands that keep Lemons and Basil in action!
