Salted Chocolate Covered Peanut Butter Oatmeal Bites

Salted Chocolate Covered Peanut Butter Oatmeal Bites is a gluten free, dairy free, and fodmap friendly hor d'oeuvre. One serving contains 146 calories, 4g of protein, and 7g of fat. This recipe serves 18. For 30 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is brought to you by Hummusapien. 107 people found this recipe to be flavorful and satisfying. If you have chocolate chips, vanillan extract, maple syrup, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Dark Chocolate Covered Coffee Roasted Almond and Peanut Butter Oatmeal Bites, Chocolate Covered Banana Peanut Butter Bites, and Chocolate Peanut Butter Covered Brownie Bites.

Servings: 18

Preparation duration: 20 minutes

 

Ingredients:

¾ cup chocolate chips

1½ tsp coconut oil

¼ cup ground flaxseed

1/3 cup pure maple syrup

2 cups old-fashioned oats

½ cup natural peanut butter* (try Sunbutter for nut-free)

½ tsp sea salt, plus more for topping

1 tsp vanilla extract

Equipment:

baking paper

baking sheet

bowl

Cooking instruction summary:

Line a cookie sheet with parchment paper. In a medium bowl, stir together oats, flax, and salt. Add peanut butter, maple syrup, and vanilla and stir until combined. Wet hands and form dough into about 18 balls. Place on cookie sheet and freeze while you melt the chocolate. Place chocolate chips and coconut oil in a mug (this makes the balls easy to coat). Melt in 20 second increments, stirring each time, until melted. Remove bites from freezer and use a fork to coat each bite in the chocolate mixture. Sprinkle with salt (flaky salt is the best!) and freeze until hardened. Once they're set, bites can be transferred to a container and stored in the refrigerator or freezer. I like them best right out of the freezer!

 

Step by step:


1. Line a cookie sheet with parchment paper.

2. In a medium bowl, stir together oats, flax, and salt.

3. Add peanut butter, maple syrup, and vanilla and stir until combined.

4. Wet hands and form dough into about 18 balls.

5. Place on cookie sheet and freeze while you melt the chocolate.

6. Place chocolate chips and coconut oil in a mug (this makes the balls easy to coat). Melt in 20 second increments, stirring each time, until melted.

7. Remove bites from freezer and use a fork to coat each bite in the chocolate mixture. Sprinkle with salt (flaky salt is the best!) and freeze until hardened. Once they're set, bites can be transferred to a container and stored in the refrigerator or freezer. I like them best right out of the freezer!


Nutrition Information:

Quickview
145k Calories
3g Protein
7g Total Fat
17g Carbs
1% Health Score
Limit These
Calories
145k
7%

Fat
7g
11%

  Saturated Fat
2g
15%

Carbohydrates
17g
6%

  Sugar
9g
10%

Cholesterol
1mg
0%

Sodium
104mg
5%

Get Enough Of These
Protein
3g
7%

Manganese
0.62mg
31%

Fiber
2g
9%

Magnesium
33mg
8%

Phosphorus
76mg
8%

Vitamin B2
0.1mg
6%

Vitamin B1
0.09mg
6%

Vitamin B3
1mg
6%

Selenium
3µg
5%

Copper
0.1mg
5%

Vitamin E
0.69mg
5%

Zinc
0.67mg
5%

Iron
0.74mg
4%

Potassium
110mg
3%

Vitamin B6
0.06mg
3%

Calcium
28mg
3%

Folate
10µg
3%

Vitamin B5
0.2mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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