Much as I love baking, some days the outside temperature soars to such thermometer-topping heights that I don’t want to touch my oven or really even glance at it. On these occasions, when the world itself is too hot to look at and I need an alternate means of sating my craving for sweet things, I roll up some No-Bake Peanut Butter Balls. These are quick to make, satisfying, and addictively poppable.
You can roll them in a variety of toppings—chopped nuts, shredded coconut, cinnamon. I had a jar of Trader Joe’s Dukkah on hand, so I rolled mine in that.
Originating in Egypt, dukkah (or duqqa or dakka) is a mixture of ground up nuts, spices, and seeds that is typically served with bread and olive oil. It’s a lot more exciting than the usual olive oil-salt-and-pepper mix that most places serve up, and the ingredients vary widely. The mix I used has almonds, sesame seeds, anise seeds, fennel seeds, coriander, and salt, creating a truly unique peanut butter ball.
No-Bake Peanut Butter Balls
Adapted from SCDRecipe.com.
Makes about 15 balls
Time: 15 minutes
- 1 cup natural, unsweetened peanut butter
- 1/3 cup creamed honey (not liquid—I used TJ’s creamed honey)
- 2 tbsp almond flour
- optional toppings: shredded, unsweetened coconut; dukkah; spices of your choice (cinnamon, nutmeg)
- In a small bowl, combine the peanut butter, creamed honey, and almond flour with a spoon.
- Roll into 1-inch balls.
- Roll each ball in the toppings of your choice, if desired. (I used dukkah and coconut.)
- Refrigerate to keep shape (up to one week).
You can probably refrigerate them for longer, but at my house they tend to get eaten up before the week is through. It’s easy enough to make more whenever you crave them; I made these while plunked in front of the TV. They’re just sweet enough without being overwhelming, and small enough that you can eat as few or as many as you want. I have also made these with pecan flour instead of almond flour—feel free to use whatever you have on hand.