Petiscos crocantes de chocolate com pasta de amendoim

Ingredientes

• 1/2 cup (128g) peanut butter
• 1/4 cup (88g) maple syrup
• 1/4 teaspoon kosher salt (optional, use if your peanut butter is unsalted)
• 1 1/2 cups puffed brown rice cereal (gluten-free if needed)
• 4 oz. dark chocolate (chopped)
• 1 teaspoon flaky sea salt (optional)

Modo de preparo

1. 1

   In a medium mixing bowl, whisk together the peanut butter, maple syrup, and salt. Stir in the puffed rice cereal until completely combined.

2. 2

   Using a cookie scoop or other spoon, form 20 balls with the peanut butter cereal mixture. I like using a medium cookie scoop and pressed them firmly into the scoop to make a mound shape before placing on a sheet of parchment paper on a cookie sheet.

3. 3

   Once all of the mounds are made, place in the refrigerator or freezer to firm up for about 30 minutes to an hour.

4. 4

   When they're firm, melt the chocolate in the microwave or over the stove. If it seems too thick, add a teaspoon of cacao butter or coconut oil and whisk to combine.

5. 5

   Cover each mound with chocolate - you can do this by dipping each mound into the chocolate, or using a spoon to drizzle it over the top. Garnish with flaky sea salt if desired.

6. 6

   Refrigerate again to firm up the chocolate, and then they're ready to serve! Store in an airtight container in the refrigerator or freezer.