Peanut Butter Chocolate Coconut Bites
Peanut Butter Chocolate Coconut Bites might be just the hor d'oeuvre you are searching for. For 5 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 44 calories, 2g of protein, and 3g of fat per serving. This recipe serves 50. This recipe is liked by 102 foodies and cooks. This recipe from Simply Being Mommy requires chocolate chips, grape, crunchy peanut butter, and vanilla. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 20%. Similar recipes are Chocolate-Coconut-Peanut Butter Layered Bites, Peanut Butter Coconut Bites, and Peanut Butter Coconut Oatmeal Bites.
Servings: 50
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
¼ cup extra dark chocolate chips
1 tablespoon coconut flakes
1 cup crunchy peanut butter
1 tablespoon whole ground flaxseed meal
¼ cup Mott's Wild Grape Surge
2 teaspoons honey
1 cup oats
1 teaspoon vanilla
Equipment:
microwave
bowl
baking paper
baking sheet
melon baller
Cooking instruction summary:
In a medium sized bowl, add peanut butter and microwave for about 30 seconds. Add the next three ingredients (Mott’s Wild Grape Surge, honey and vanilla) and stir together until combined. Add in the remaining four ingredients (chocolate chips, oats, coconut flakes and flaxseed meal) and mix until all the ingredients are well combined. Cover the bowl with cling wrap and place in the refrigerator to chill for an hour.Line a baking sheet with wax or parchment paper. Wash your hands. Use a melon baller and form mixture into a ball by rolling between the palms of both hands. Place each bite-sized ball onto the lined baking sheet. Place baking sheet in the refrigerator and chill for another hour. These can be stored in an airtight container in the fridge for about a week. They may last longer, but they don't last that long around here with all the little fingers.
Step by step:
1. In a medium sized bowl, add peanut butter and microwave for about 30 seconds.
2. Add the next three ingredients (Mott’s Wild Grape Surge, honey and vanilla) and stir together until combined.
3. Add in the remaining four ingredients (chocolate chips, oats, coconut flakes and flaxseed meal) and mix until all the ingredients are well combined. Cover the bowl with cling wrap and place in the refrigerator to chill for an hour.Line a baking sheet with wax or parchment paper. Wash your hands. Use a melon baller and form mixture into a ball by rolling between the palms of both hands.
4. Place each bite-sized ball onto the lined baking sheet.
5. Place baking sheet in the refrigerator and chill for another hour. These can be stored in an airtight container in the fridge for about a week. They may last longer, but they don't last that long around here with all the little fingers.
Nutrition Information:
covered percent of daily need
