This peanut butter ball recipe started out as a GAPS peanut butter pie recipe (from the Internal Bliss cookbook by Natasha Campbell-McBride). It is definitely much different from the original recipe, but it was the inspiration for them. These are definitely a classic, and great for any occasion: serve them at parties, throw together for last-minute visits, or keep some on hand for quick snacks.
- 1 1/2 cups peanut butter (you can replace with almond butter or sunflower seed butter if you don’t eat/can’t tolerate peanuts)
- 1/4 cup honey
- 1 tsp. vanilla extract
- 1/3-2/3 cup almond flour
- 1 cup chopped pecans
Mix together peanut butter, honey, and vanilla in a medium bowl. You can use a hand mixer if you’re in a rush or are just lazy :P.
Thoroughly mix in 1/3 cup of the almond flour. You may need to use your hands to make sure it’s completely combined (what, is that a bad thing?). If it’s still sticky, gradually add more almond flour until it resembles a dough. It should not be sticky or crumbly. If you add too much almond flour and it is crumbly, just add extra peanut butter and/or honey until it is the right consistency.
Form mixture into tablespoon-sized balls and roll them in the chopped pecans.
Refrigerate until serving time.
Makes about 30.