I’m thrilled to report that our Candy Chemistry workshop at Ellwood Thompson’s was a success! In fact, Hunter and I have been asked to host the workshop again next year! Thank you Ellwood Thompson’s!
During the workshop, both children and their parents were surprised to learn about the hidden chemicals commonly contained in store bought candies. And, they loved our “healthier” alternative to the peanut butter cup.
Since the recipe was such a hit, we’d love to share it with you – just in time for Halloween!
These peanut butter balls are so easy to make, even my 3-year-old can make them without assistance. We’re also sharing the product comparison (Click HERE), which proved to be very impactful – both in the workshop and in our home. When the children saw how their “healthier” treat compared with the store bought peanut butter cups, I heard comments such as: “Why would they put those chemicals in our candy?””I’m never eating those again.””That’s just grose.”
The goal of the workshop was to encourage kids to choose “healthier” options on their own through education, as opposed to being forced into eating “healthy.” And, it worked!
Several children said they were not going to eat their Halloween candy this year. One child, age 9, said he’s not going to eat those candies any more because, “I have asthma and some of those chemicals might make it worse.” Hunter was so excited at the response from his peers that he immediately asked, “When can we do another workshop?” Yeah! We hope you enjoy the recipe and the product comparison, and we look forward to the possibility of more workshops in the future!
Chocolate Peanut Butter (or Sunflower butter) Balls
3/4 cup organic peanut butter or sunflower butter (plain; nothing added)
1/4 cup organic honey
1/4 cup organic coconut flour
pinch of Real Salt
5 ounces organic dark (or milk) chocolate
1 teaspoon organic coconut oil (optional)
In medium bowl, combine peanut butter, honey and salt. Next, add flour and mix until evenly distributed and a dough ball forms. The exact amount of coconut flour required will depend on the texture of your peanut butter i.e. add less flour if the peanut butter is thick or doesn’t contain much oil.
Drop the dough by tablespoon on a pan lined with unbleached parchment paper.* Adjust the size of the balls according to your preference i.e. smaller balls if you like more chocolate. For smoother balls, roll between your hands.
Optional: Place the balls in the freezer for 30 minutes to make it easier to coat with chocolate.
Melt the chocolate (and oil, if using) over low heat. Dip each ball into the chocolate. If you did not freeze the balls or they are very soft, consider drizzling the chocolate on top of each ball using a spoon.
Place coated balls back on parchment paper and freeze for 30 minutes, or until set.
Store in glass container in fridge, or freezer for longer shelf-life. Makes 20 pieces.
*You can also make peanut butter cups: Fill unbleached mini baking cups roughly half way with melted chocolate, add a half spoonful of the peanut butter mixture, and then fill the cup with melted chocolate.