Category Archives: Candies

Healthy Fudge Balls

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two types of fudge balls

If you follow my blog, you know that I love finding foods that go together quickly and are good for you. I’ve played aroound with a number of “healthy truffles” and “energy balls.”
Dueling Peanut Butter Balls: http://www.nanaclareskitchen.com/2011/12/05/dueling-peanut-butter-balls/
Dr. Oz Peanut Butter Balls, my way: http://www.nanaclareskitchen.com/2012/04/26/dr-ozs-peanut-butter-and-oat-balls-my-way/
Great Balls of Energy: http://www.nanaclareskitchen.com/2012/04/24/great-balls-of-energy/

fudge balls


But my husband mentioned the other day that he really craves dark chocolate – and he always loves dates. So I got to work in my lab, eeerrr kitchen, and came up with these. BEST EVER!!!

coconut balls


Like most of my recipes, you can eliminate some ingredients or swap out others if you don’t like them or don’t have them in your pantry. I’ll mention some easy swaps at the end.

baking dates


Ingredients
1 cup peanut butter, your choice
1 cup oats (I used quick for these)
1/2 cup unsweetened cocoa powder – yes it’s a lot, but so worth it
1/2 cup baking dates – or pitted dates that have been chopped fine
1/4 cup honey
1/4 cup Stevia
1/2 cup white chocolate mini toppers (I found them at the clearance rack one day and had to try them.)
1/2 cup coconut – optional

Directions
Put all ingredients (except coconut) into a bowl and mix with a strong spoon until all blended.
Use a teaspoon or small cookie scoop to create small balls.
If you like, roll some or all in coconut.

Swaps:
Use craisins, figs or raisins instead of dates.
Use powdered flax meal instead of Stevia if you want yours less sweet.
Use agave nectar instead of honey.
Instead of mini toppers, use mini chocolate chips or toasted sesame seeds.
instead of rolling them in coconut roll them in toasted sesame seeds.

Play with your food! Let me know what works for you.

mini toppers

add toppers

kept Zoe busy licking the empty peanut butter jar


roll in coconut

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Dr. Oz’s Peanut Butter and Oat Balls, My way

Link

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choc covered oat balls


A few days ago I posted two recipes for energy balls. The first was a dessert ball promoted by Dr. Oz that mixes peanut butter and dark chocolate. But I couldn’t find exact measures on his site, so I did my best to recreate them at least to test the taste. In that case I used two parts peanut butter to one part dark chocolate.

The second energy ball was one with peanut butter, honey, flax meal and mini chocolate chips along with a few other ingredients. These are delicious for a snack or for dessert. You can check them both here: http://www.nanaclareskitchen.com/2012/04/24/great-balls-of-energy/

But today on Dr. Oz, he suggested mixing equal parts of peanut butter and oats and rolling them into balls to eat for dessert.
So I tried it and they just tasted like a spoonful of peanut butter. Which I adore, but I wouldn’t call it dessert.

mix oats and pb

makes six balls


So I got out my Ghiradelli dark chocolate chips, measured some into a bowl, melted them and dipped the little balls. After a few minutes in the freezer, they were ready to be tasted. Both my hubby and I felt they qualify as a delicious treat.

I wanted to find out what the nutritional count was, so I took the numbers off the containers and did the math. After the directions, I’ll tell you what I found out. (Yes, you can skip ahead if you need to :) )

melt chocolate chips

dip and roll

gooey

Ingredients
4 TBS chunky peanut butter (I used Skippy.)
4 TBS quick oats (I used a store brand.)
32 dark chocolate chips (I used Ghiradelli, so 32 chips are two servings and amounted to about 3 TBS)

Mix the oats and peanut butter in a small bowl.
Roll into six balls.
Chill in freezer for a minute or two.
Melt chocolate in microwave.
Roll the balls in the chocolate and put back into the freezer for a minute to set up.

So each ball contains the following nutrients:
Calories – 101
Fat – 7.5 g
Sugars – 3 g
Fiber – 1.6 g
Protein – 3 g

The fiber and protein help offset the sugar and fat. Also because the chocolate is on the outside, it’s the first thing our tastebuds encounter, so your brain may register this as more sugar than it is. (My brain did!)

So here’s another fun and easy dessert you can enjoy with my three favorite foods – peanut butter, oats and dark chocolate. Make these in minutes – double or triple the recipe so you have some to share. You’ll be glad you did.

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Balls of Energy/Dr. Oz PB and Chocolate Balls

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energy balls


I must be craving peanut butter, because I have two new versions of energy balls to tell you about. Dr. Oz dessert balls and No Bake Energy Balls.

Recently Dr. Oz told a sugar-craver that she should melt dark chocolate into peanut butter and then roll it into balls to enjoy as a dessert. “This sounds like the peanut butter balls I used to make for my children,” I mused to Zoe-the-Dog.
Yes, first I need to remind you of an earlier post with two kinds of peanut butter balls: http://www.nanaclareskitchen.com/2011/12/05/dueling-peanut-butter-balls/I blogged about them awhile back. The balls rolled in coconut are the ones my kids enjoyed, but you don’t have to use coconut. (Note to my sister Cecelia who detests the sight, smell and taste of all things coconut.)

When my kids were young, I often made the peanut butter balls and kept them around for those hectic afternoons. I stored them in the fridge and brought them along to soccor, baseball or football practices or on the way to flute lessons.(Now my grandkids can enjoy them on the way to activities: Horseback riding lessons for Maddy, track for Liam and surfing for Sophia and Clare.) We varied them, but kept the basic peanut butter-honey taste.
But back to our new balls of energy.
I whipped up a few of Dr. Oz’s dessert balls by blending 1/2 cup chunky peanut butter with 1/4 cup dark chocolate chips. (Couldn’t find exact measures on his site so I played around with the proportions.) I melted them, stirred and then chilled the bowl. When they were mostly firm, I rolled them into 8 balls.

dr oz dessert balls


chill till firm


scoop into small balls


Dr Oz dessert balls

Yes, the Dr. Oz dessert balls were delicious, but the No Bake Energy Ball recipe includes more fiber and nutrients and they’re not quite as messy, so hang in there with me.

While we were in Florida recently, my daughter-in-law Kara, said that she recently found a recipe for “No Bake Energy Balls” that she whipped up and then the whole family went into an eating frenzy. (Warning: don’t eat too many unless you have really good reading material in the bathroom.)

energy balls

I found the original post for these delectable balls on Smashed Peas and Carrots. Smashed Peas and Carrots: http://smashedpeasandcarrots.blogspot.com/2011/08/no-bake-energy-bites-recipe.html

chill 30 minutes


scoop into balls

perhaps limit to one...


...or limit to two

dip in cocoa powder

The No Bake Energy Balls were posted several years ago on Smashed Peas and Carrots, but have had a consistent following, judging from all the comments. So I had to try them. And yes, as soon as I made them, I started thinking of variations, which I can’t wait to try in the near future. I added the butterscotch chips and later rolled some in unsweetened cocoa powder to bump up the chocolate taste.

Ingredients
1 cup quick oats
½ cup peanut butter
1/3 cup honey
1 cup coconut
½ cup flax seed meal
1 tsp vanilla
½ cup mini chocolate chips
¼ cup butterscotch chips – optional
1-2 TBS unsweetened cocoa powder – optional

Mix in a bowl, cover and chill for 30 minutes.
Roll or scoop into balls
To add more chocolate flavor, roll lightly in cocoa powder.
Keeps one week in a covered container in the fridge.

These can be made in minutes with no cooking or baking and contain as many high nutrient ingredients as you like. They’re also gluten-free and dairy free. And if you have peanut allergies, try almond butter. If you don’t want chocolate chips, use dried fruit or nuts.

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Macaroons Dipped in Dark Chocolate

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macaroons


Sweetened coconut dipped in dark chocolate is a perfect dessert in my world. Hard to beat the combination.

a macaroon dipped in chocolate


(Unless there’s peanut butter… or oats… or orange… or ginger… OK, I love desserts!) I found this recipe on the Women’s Day website several years ago and have made it a couple of times. It’s an elegant little bite of yummy, but not as gooey as some macaroons you may have tried because this one contains no flour. So, yes! Gluten-free.

only use non stick foil


A word (OK, several words) of warning –
1. Be sure you use non-stick aluminum foil to bake these on. The first time I made them, I thought they were kidding and it was a disaster trying to pry them off the baking sheet.
2. Non-stick aluminum is a fairly new variety that I happened to find in Target.

use only glass or metal bowls


3. Remember with any egg white baking, don’t use a plastic bowl or spoon or spatula. Glass and metal only.
4. Don’t spray your baking sheets with baking spray, thinking that will replace the foil. (Or you’ll be “foiled again!”) Oil and egg whites don’t play well together.

gently mix coconut in


Let’s get to it! This recipe makes about 2 dozen treats.

drop onto foil lined pans


bake till browned

dip in chocolate

Ingredients
3 large egg whites (Not a speck of yolk.)
3 TBS sugar
¾ tsp vanilla extract
½ tsp almond extract (You could also just use 1 tsp almond and skip the vanilla.)
1 pkg (7 oz) sweetened flaked coconut. This is about 2 ½ cups.
8 oz dark chocolate, melted, or about 1 cup. (I use Ghirardelli chips.)

Directions
Preheat oven to 325 degrees F.
Line two baking sheets with nonstick aluminum foil. (Did you skip the warnings above? Please go back and read 1 & 2.)
Beat the egg whites, sugar and extracts in a glass or metal bowl until foamy.
Stir in the coconut and gently mix it in.
Drop by tablespoonfuls onto the prepared baking sheets.
Bake 15 – 20 minutes until they have set up and are browned.
Let cookies cool on a wire rack.
Melt the chocolate in a small bowl.
Dip the bottoms and a bit of the sides into chocolate. Tap off excess.
Place back on the same foil lined baking sheets to set up at a leisurely pace.

Note: If you’re in a hurry to try them, pop one or two into the fridge, but don’t put them all in the fridge because chocolate likes to set up without a big rush of cold air.

delicious


Once the chocolate has set up on these macaroons, store them in an airtight container for a few days, if they last that long.

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