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:

Quickview
13k Calories
0.29g Protein
0.44g Total Fat
2g Carbs
1% Health Score
Limit These
Calories
13k
1%

Fat
0.44g
1%

  Saturated Fat
0.21g
1%

Carbohydrates
2g
1%

  Sugar
0.95g
1%

Cholesterol
0.14mg
0%

Sodium
0.82mg
0%

Get Enough Of These
Protein
0.29g
1%

Manganese
0.07mg
3%

covered percent of daily need
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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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