We are huge fans of easy to make snacks that keep us nourished whilst satisfying our taste buds and these sweet and fudgy three ingredient chocolate peanut butter balls do just that.
Many people avoid peanut butter out of fear of ingesting the carcinogenic mould aflotoxin which can grow on peanuts during harvest and when stored in hot, humid conditions. It causes mild to severe liver issues but there have been no known cases of aflotoxis outside of third world countries and aflotoxin also grows on wheat and corn yet no reports suggest avoiding those for the same reason.
A diet rich in apiaceous vegetables such as carrot, celery, fennel, parsley and parsnip has been shown to inhibit the carcinogenic effects of aflotoxin and reputable and trustworthy organic growers and suppliers of peanuts and peanut products should be testing regularly for it and not be selling dangerously contaminated products (there are safe levels of afloxtoin present in food according to monitoring health associations just as there are safe levels of other toxic entities present in food such as listeria.)
So why risk eating peanuts at all? To begin with, they taste amazing. Made into butter, whether chunky or smooth, they are even more delicious. They also have great health benefits. They are a good source of protein, rich in B vitamins, vitamin E and choline and minerals copper, manganese, potassium, calcium, iron, selenium, phosphorus, magnesium and zinc. They supply the body with oleic acid which lowers blood pressure and LDL cholesterol, boosts brain health, fights free radicals, supports muscle recovery and aids digestion and are a good source of polyphenols which reduce inflammation, protect the cardiovascular system and support bone health.
Makes 6 balls
- 2 tbsp crunchy peanut butter
- 4 tbsp cacao powder
- 5 medjool dates
Combine 2 tbsp cacao powder in a small food processor with the peanut butter and dates. Blend for 30 seconds to minute or until well combined.
Remove and divide into six equal sized pieces. Roll into balls and cover with the remaining cacao powder.
For extra flavour, add a pinch of salt, vanilla bean or roll in melted dark chocolate. If you aren’t a fan of cacao, use carob powder instead.
Eat straight away or set in the fridge for half an hour first. Store refrigerated in an airtight container for up to three days.