An easy, no bake crispy chocolate peanut butter ball recipe that's also healthy! Made with honey, coconut oil, brown rice crispy cereal, and coated in dark chocolate (yep, no powdered sugar!) they are a quick dessert or gift idea.
In a large bowl mix together all the ingredients except the rice cereal until smooth. Add the brown rice cereal and mix well with a wooden spoon.
Use a small cookie scoop to help shape into balls and place on a lined cookie sheet. Tip: run your hands under a bit of water if the dough starts to stick to your fingers as you shape them.
Refrigerate until solid, about an hour (or freeze for 10-15 minutes).
When ready to dip the peanut butter balls, melt the chocolate in a double boiler or the microwave (if using the microwave, heat only 1 min. and stir until all is melted). Dip each ball into the chocolate** and place back on the lined cookie sheet. Refrigerate until the chocolate is set.
Serve while still cold (they melt) or place the balls in an airtight container and store in the refrigerator or freezer.
*You can omit the crispy rice if you'd like the classic smooth peanut butter ball interior, though the recipe will make less, more like 2 to 2 1/2 dozen.**I use a three-pronged meat fork to pick each coated ball out, tapping off excess chocolate on the edge of the bowl. To get the decoration on the top, I tap the fork prongs into the chocolate.Make Ahead: These store in the fridge for 2-3 weeks and in the freezer for 2-3 months.