These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required! They come together in under 10 minutes!

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There is nothing better than chocolate and peanut butter together and these peanut butter protein bars make the perfect healthy snack that comes together in under 10 minutes! I love keeping these bars in the fridge (or freezer) then just grabbing one when I want something to snack on or need a post-workout treat. So much better than store-bought bars that have that awful chalky texture and taste. These are delicious and much better for you!

Why You’ll Love this Recipe

• Packed with 9 grams of protein per bar for the perfect healthy snack you can meal prep each week!
• Easily made in just 10 minutes with zero baking required.
• Minimal ingredients used for delicious protein bars that taste way better (and better for you) than store-bought protein bars.
• You can also use this recipe to make peanut butter protein balls or protein cookie dough!

Ingredients You’ll Need

• almond flour – nutrient dense flour packed with protein that helps these bars hold their shape. You could also use oat flour in place of the almond flour if you have a nut-allergy.
• peanut butter – I used natural creamy peanut butter with no added sugar, but any nut butter will work in these or even sunflower butter if you have a nut allergy.
• protein powder – feel free to use your favorite plant-based protein powder or whey protein powder in these bars. You can also use vanilla protein powder or other flavors such as chocolate, peanut butter or even cinnamon.
• honey – naturally sweetens these bars without using any refined sugar and helps to hold them together, but you could also use maple syrup or other natural sweetener.
• milk – I used unsweetened almond milk, but any type of milk will work in this recipe.
• vanilla extract – delicious boost of flavor!
• chocolate chips – I used Lily’s chocolate chips which are gluten-free and sweetened with stevia making the sugar content really low. You could also use Lily’s dark chocolate chips or chips of choice.

How to Make Peanut Butter Protein Bars

1. Mix ingredients. In a large bowl, mix together the almond flour, protein powder, peanut butter, honey, milk and vanilla using a spatula until all combined. Fold in the chocolate chips.
2. Transfer to pan. Pour batter into an 8×8 baking pan lined with parchment paper and firmly flatten the mixture with a spatula. Feel free to sprinkle in additional chocolate chips, if desired.
3. Chill. Transfer dish to the refrigerator and let the bars chill for 30 minutes to an hour before slicing. You could also stick the pan in the freezer for about 25 minutes until set.
4. Cut into bars. Slice into 16 squares (or you could slice into bigger bars) and store in a the refrigerator in a sealed, airtight container until ready to eat. These bars will last up to 2 weeks.

Recipe Variations

• Make into balls – you can easily turn these homemade protein bars into delicious peanut butter protein balls! Make the recipe as directed then roll the peanut butter mixture into 2-inch balls. Store them in a sealed container in the fridge so that the balls keep their shape.
• Enjoy as cookie dough – this peanut butter protein mixture tastes really similar to cookie dough so why not enjoy it as such?? Simple stir all the ingredients together and store in the fridge and enjoy a scoop or two every now and then for a sweet treat.
• Nut-free – substitute the almond flour with oat flour and the peanut butter with sunflower seed butter to make these bars nut-free!
• Vegan – to make these bars vegan, simply swap out the honey for maple syrup and use dairy-free chocolate chips.
• Other mix-ins – try adding in other additions like chopped nuts, chia seeds, flaxseed meal for some added fiber or drizzle some melted chocolate on top for a decadent dessert!

Prepping and Storing

To Store: These bars need be stored in the fridge to help hold their shape. Store in a sealed, airtight container for up to 2 weeks or grab them straight from the freezer and enjoy once they thaw for a few minutes.

To Freeze: These peanut butter protein bars can also be stored in the freezer for up to 2 months. Just let them thaw a few minutes at room temperature before eating.

More Peanut Butter Recipes

• The BEST 5-Ingredient Peanut Butter Cookies
• Peanut Butter Oatmeal Cookies
• Peanut Butter Banana Overnight Oats
• No Bake Peanut Butter Energy Balls
• No Bake Peanut Butter Trail Mix Balls

More Bars You’ll Love

• Dark Chocolate Almond Butter Bars
• Homemade KIND Bars
• No Bake Almond Butter Granola Bars
• No Bake Chocolate Pumpkin Bars
• Carrot Cake Oatmeal Breakfast Bars

Hope you all enjoy these Peanut Butter Protein Bars and if you love these as much as we do, please leave below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Peanut Butter Protein Bars

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These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required! They come together in under 10 minutes!

Course Dessert, Snack

Cuisine American

Keyword Peanut Butter Protein Bars

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16 Servings

Calories 173kcal

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup protein powder of choice
• 3/4 cups natural peanut butter
• 1/4 cup honey
• 3 Tbsp unsweetened almond milk or milk of choice
• 1 tsp vanilla extract
• 1/3 cup chocolate chips I used Lily’s

Instructions

• In a large bowl, mix together the almond flour, protein powder, peanut butter, honey, milk and vanilla using a spatula until all combined. Fold in the chocolate chips.
• Pour batter into an 8×8 baking pan lined with parchment paper and firmly flatten the mixture with a spatula. Feel free to sprinkle in additional chocolate chips, if desired.
• Transfer dish to the refrigerator and let the bars chill for 30 minutes to an hour before slicing. You could also stick the pan in the freezer for about 25 minutes until set.
• Slice into 16 squares (or you could slice into bigger bars) and store in a the refrigerator in a sealed, airtight container until ready to eat. These bars will last up to 2 weeks.

Nutrition

Serving: 1bar | Calories: 173kcal | Carbohydrates: 12.3g | Protein: 8.7g | Fat: 11.8g | Saturated Fat: 2g | Sodium: 58.6mg | Fiber: 4.3g | Sugar: 5.2g

The post Peanut Butter Protein Bars appeared first on Eat Yourself Skinny.

These EASY Healthy Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or wholesome dessert! Made with zero refined sugar and drizzled with a delicious maple cream cheese frosting.

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Calling all carrot cake lovers! You are going to love this cozy and delicious healthy carrot cake bar recipe. I originally shared this recipe back in 2017, but over the years I’ve had a few complaints that the bars were too crumbly and fell apart. SO I have tested and re-tested this recipe a few times, made some tweaks and I’m LOVING how they turned out! I found that using quick oats instead of rolled oats helped hold the bars together more, making them more cake-like while still holding their shape. Made with wholesome ingredients and the maple cream cheese drizzle on top is literal icing on the cake!

Why You’ll Love this Recipe

• These healthy carrot cake bars are super easy to make all in one bowl!
• Made healthier with whole grain oats, a heaping cup of carrots and zero butter or added sugars. Drizzled with a luscious cream cheese frosting!
• Enjoy these bars as a grab-and-go breakfast, as a midday snack or even healthy dessert bars.
• Perfect for Easter brunch and packed with a whole cup of grated carrots!

Ingredients You’ll Need

• quick oats – I used Bob’s Red Mill quick-cooking oats, just make sure they’re certified gluten-free if making GF bars. I don’t recommend using old fashioned rolled oats in this recipe as the measurements would be off since quick oats are packed more tightly when measured out.
• oat flour – this helps make the bars lighter and pairs perfectly with the oats. See notes below on how to make your own oat flour. You could also use 1 to 1 gluten-free flour, whole wheat flour or all purpose flour. I do not recommend almond flour or coconut flour in these bars.
• baking powder – acts as a leavening agent to help the bars rise.
• carrots – you’ll need one heaping cup of shredded carrots, about 2 medium carrots. Shred carrots using a box grater or food processor. Pre-shredded carrots from the grocery store will work too.
• eggs – adds protein and gives these bars their fluffy texture and height.
• coconut oil – for additional moisture and fluffiness!  Feel free to substitute with another type of oil if you prefer or even butter.
• sweeteners – I used a combination of maple syrup and cane sugar to naturally sweeten these bars without using any refined sugar. You could also use honey, coconut sugar or other natural sweeteners.
• vanilla extract – extra boost of flavor.
• warm spices – a combination of cinnamon, nutmeg and salt

How to Make Carrot Cake Oatmeal Bars

1. Mix ingredients. In a large mixing bowl, whisk together the oat flour, quick oats, baking powder, cinnamon, nutmeg and salt. In a separate medium bowl, whisk together eggs, maple syrup, cane sugar, coconut oil and vanilla and whisk until well-combined. Pour the wet ingredients in with the dry ingredients, add in the shredded carrots, and mix until just combined.
2. Bake the bars. Pour the carrot cake batter into a prepared 8×8-inch baking pan lined with parchment paper. Bake in the oven at 350 degrees F for 25 to 30 minutes. Until edges are golden brown or a toothpick inserted in the center comes out clean. Let the carrot oat bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
3. Make cream cheese frosting. While the bars are cooling in the baking dish, add cream cheese, maple syrup, milk and vanilla extract to the bowl of a stand mixer (or you can use an electric hand mixer) and whip on high until smooth. Feel free to add in more milk one teaspoon at a time until you have your desired creaminess. 
4. Prepare bars. Drizzle the healthy cream cheese frosting over the bars once they have cooled and cut into 16 pieces. Enjoy!

How to Make Your Own Oat Flour

To make your own oat flour, you simply take old fashioned rolled oats (or instant oats) and blend them in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour – and that’s it!  You can of course just buy your own oat flour at the store, but this method saves you money and the flour will last up to three months in your pantry.  The ratio for oat flour is one cup of oats = one cup of oat flour so it’s pretty easy to measure out.

Prepping and Storage

To Store: You can keep these carrot cake oatmeal bars stored in a sealed, airtight container or wrapped in plastic wrap for up to 5 days in the fridge. I like to store them in a single layer to prevent messing up the cream cheese frosting.

To Freeze: These healthy bars freeze really well too!  I recommend freezing the bars individually and just pulling them out to thaw as needed.  When ready to eat, just pop them in the microwave for 30 to 40 seconds or simply thaw out at room temperature.  These will keep in the freezer for up to 3 months for the perfect snack!

More Bars You’ll Love

• No Bake Almond Butter Granola Bars
• Dark Chocolate Almond Butter Bars
• Blueberry Oatmeal Breakfast Bars
• No Bake Chocolate Pumpkin Bars
• Healthier Pumpkin Bars
• Homemade KIND Bars

More Desserts You’ll Love

• Healthy Carrot Cake Cupcakes
• The BEST Flourless Chocolate Chip Brownies
• Healthy Chocolate Chip Cookies
• Fudgy Zucchini Brownies
• Peanut Butter Oatmeal Cookies

Hope you all enjoy these Carrot Cake Oatmeal Breakfast Bars! If you love these as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! Follow for more healthy recipes!

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Carrot Cake Oatmeal Breakfast Bars

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These EASY Healthy Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or wholesome dessert! Made with zero refined sugar and drizzled with a delicious maple cream cheese frosting.

Course Breakfast

Cuisine American

Keyword Carrot Cake Oatmeal Bars

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 106kcal

Ingredients

Dry Ingredients:

• 1 cup quick cooking oats
• 1/2 cup oat flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt

Wet Ingredients:

• 2 eggs
• 1/4 cup coconut oil melted and cooled slightly
• 1/4 cup maple syrup
• 1/4 cup cane sugar
• 1 tsp vanilla extract
• 1 cup grated carrots

For the Frosting:

• 3 oz cream cheese
• 1 Tbsp maple syrup
• 1 Tbsp milk of choice
• 1/4 tsp vanilla extract

Instructions

• Preheat oven to 350 degrees F.
• In a medium bowl, whisk together quick oats, oat flour, baking powder, cinnamon, nutmeg and salt. Set aside.
• In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, cane sugar and vanilla. Stir until well-combined.
• Pour the wet ingredients in with the dry ingredients, add in the grated carrots, and mix everything until just combined.
• Pour the oat mixture into a prepared 8×8-inch baking dish and bake in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the carrot cake bars sit for 5 minutes then remove from pan and let them cool completely on a wire rack before cutting. If you cut them too warm, they may crumble easier.
• While the bars are cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds.  Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth. Feel free to add more milk a teaspoon at a time until you get your desired consistency.
• Slice the bars into 16 pieces and drizzle the cream cheese frosting over top, enjoy!

Nutrition

Serving: 1bar | Calories: 106kcal | Carbohydrates: 11.7g | Protein: 2.8g | Fat: 5.5g | Saturated Fat: 3.7g | Cholesterol: 26.1mg | Sodium: 57.1mg | Fiber: 1.3g | Sugar: 5g

The post Healthy Carrot Cake Oatmeal Breakfast Bars appeared first on Eat Yourself Skinny.

Celebrate Easter with these festive Bird’s Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 

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The Easter bunny is on his way soon and these carrot cake cupcakes make the perfect festive treat!  The cutest little desserts that are not only delicious, but make such a great addition to your holiday table.  These carrot cake cupcakes are made healthier with whole wheat pastry flour, shredded carrots, coconut oil in place of butter and naturally sweetened with maple syrup and applesauce.  The cupcakes are topped with a delicious cream cheese frosting and toasted coconut making adorable “bird’s nests” with egg-shaped chocolate candies.

For these bird’s nest cupcakes, I wanted to go with a carrot cake to stay with the fun Easter theme, but you could of course make any type of cupcakes or frosting you’d like!  However I highly recommend making these deliciously moist carrot cake cupcakes as I KNOW you won’t be disappointed!  My 2 year old kept calling them “baby bird treats” and absolutely loved them.

Ingredients You’ll Need

• whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while giving these cupcakes a light and fluffy texture.  I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour.
• baking soda + baking powder – these act as leavening agents to help the cupcakes rise.
• carrots – you’ll need to grate about 2 medium carrots to get a heaping cup for this recipe, the grated carrot also helps keep these cupcakes moist.
• applesauce – just a little bit of unsweetened applesauce in these cupcakes helps to reduce the amount of oil we need to use and also adds a little extra sweetness.  You could also use a mashed banana as well.
• coconut oil – this takes the place of butter in these cupcakes and helps make them moist and fluffy!
• eggs – gives these muffins their structure and height.
• sweeteners – I used a combination of coconut sugar along with some maple syrup to naturally sweeten these cupcakes without using refined sugar.
• spices – a delicious combination of cinnamon, nutmeg, ginger and salt.
• vanilla – pure vanilla extract enhances the flavor in these cupcakes and tastes so good with the warm spices.
• shredded coconut – this is what we’ll use to create the little “nests” on top of the cupcakes and make sure to use unsweetened shredded coconut that has longer strands, not coconut flakes that look more like chips.
• cream cheese – this is needed to make the frosting!  You’ll want this at room temperature so that it is easier to whip.
• chocolate eggs – cute little chocolate eggs are used to finish off the cupcakes!

How to Make Carrot Cake Cupcakes

This recipe makes 12 cupcakes OR you could make 24 mini carrot cake muffins!  You will make the batter the exact same way, you’ll just need adjust the cooking time for the smaller muffins.  Here’s how to make them!

1. Mix dry ingredients.  In a medium bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, coconut sugar, salt and spices, then set aside.
2. Mix wet ingredients.  In a separate bowl, whisk together grated carrot, eggs, applesauce, maple syrup, and vanilla until all combined.  Then mix in the coconut oil, just make sure you melt the coconut oil first and let it cool before mixing with the rest of the ingredients.
3. Make the batter.  Add the wet ingredients to the flour mixture and mix with a spatula until just combined, being careful not to over-mix the batter.  Divide the batter evenly between 12 muffins cups lined with cupcake liners (or you could spray them with non-stick spray), making sure to fill each cup about 2/3rds full.  You could also make 24 mini muffins!
4. BAKE!  Bake the cupcakes at 350 degrees for 15 to 17 minutes, or until a toothpick inserted comes out clean then let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.  If baking mini-size muffins, bake at 350 for about 10 to 13 minutes.  Next I’ll show you how to make the cream cheese frosting and assemble your bird’s nests!

How to Make the Bird’s Nests

While the cupcakes cool, you can toast the coconut and make the cream cheese frosting!

1. Toast the coconut.  Toasting coconut adds such a robust, nutty flavor to otherwise plain coconut and gives these cupcakes great texture!  Start by adding the shredded coconut to a large dry skillet (no need for oil!) and cook over medium heat, making sure the coconut is in an even layer in the pan.  Continuously stir the coconut in the skillet until golden brown and fragrant, being careful not to let the the coconut burn.
2. Make the frosting.  In the bowl of a stand mixer using the paddle attachment (or you could use a hand mixer), combine softened cream cheese, maple syrup and vanilla and whip on high until smooth.
3. Assemble the bird’s nests!  Once your cupcakes are completely cool, frost each cupcake using a knife or spatula (no need to use a pastry bag to make them look pretty since we’re going to be coating them in coconut!) then sprinkle toasted coconut over each cupcake, pressing down slightly so that the coconut sticks to the frosting.  Then place a little bit of frosting onto the bottom of each egg-shaped candy and press into the center of each cupcake.  You’ll need 3 candies per cupcake.

How to Store Bird’s Nest Cupcakes

The great thing about these cupcakes is that they taste even better the next day!  Just make sure to store them a sealed, airtight container and they will last for about a day on the counter then transfer them to your fridge for up to 4 to 5 days.  If you’re making these for an Easter or Mother’s Day event, you can absolutely make them ahead of time!

More Recipes You’ll Love

• Carrot Cake Oatmeal Breakfast Bars
• Chocolate Chip Banana Zucchini Muffins
• Lemon Blueberry Blender Muffins
• Zucchini Cupcakes with Greek Yogurt Frosting
• Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

Hope you all enjoy these adorable Bird’s Nest Carrot Cake Cupcakes and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Bird’s Nest Carrot Cake Cupcakes

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Celebrate Easter with these festive Bird’s Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 

Course Dessert

Cuisine American

Keyword Bird’s Nest Carrot Cake Cupcakes

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 250kcal

Author Kelly Gellner

Ingredients

• 1 cup whole wheat pastry flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 cup coconut sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of ginger
• 1/4 tsp salt
• 1 cup grated carrot (about 2 medium carrots)
• 2 eggs
• 1/3 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 3 tbsp coconut oil, melted and cooled

For the Cream Cheese Frosting:

• 8 oz block of cream cheese, softened
• 1/4 cup maple syrup
• 1/2 tsp vanilla

Toppings:

• 1 1/2 cups unsweetened shredded coconut
• 36 egg-shaped chocolate candies

Instructions

• Preheat oven to 350 degrees F and line a muffin pan with cupcake liners.
• In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder, coconut sugar, salt and spices; set aside.  In a smaller bowl, whisk together grated carrot, eggs, maple syrup, applesauce and vanilla until all combined.  Then mix in the coconut oil, making sure it’s melted and cooled before mixing with the rest of the ingredients.
• Add the wet ingredients to the flour mixture and mix with a spatula until just combined, being careful not to over-mix the batter.  Divide the batter evenly between 12 muffins cups lined with cupcake liners (or you could spray them with non-stick spray), making sure to fill each cup about 2/3rds full.
• Pop the cupcakes in the oven and bake for 15 to 17 minutes, or until a toothpick inserted comes out clean, then let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
• Toast the coconut.  While the cupcakes are baking, add the shredded coconut to a large dry skillet (no need for oil!) and cook over medium heat, making sure the coconut is in an even layer in the pan.  Continuously stir the coconut in the skillet until golden brown and fragrant, being careful not to let the the coconut burn.
• Make the frosting.  In the bowl of your stand mixer (or you could use a hand mixer), combine softened cream cheese, maple syrup and vanilla and whip on high until smooth.
• Once your cupcakes are completely cool, frost each cupcake using a knife or spatula (no need to use a pastry bag to make them look pretty since we’re going to be coating them in coconut!), then sprinkle toasted coconut over each cupcake (about 2 Tbsp each), pressing down slightly so that the coconut sticks to the frosting.
• Place a little bit of frosting onto the bottom of each egg-shaped candy and press into the center of each cupcake.  You’ll need 3 candies per cupcake.  Serve and enjoy!

Nutrition

Serving: 1cupcake + frosting | Calories: 250kcal | Carbohydrates: 23.1g | Protein: 3.5g | Fat: 17.1g | Saturated Fat: 13.3g | Sodium: 218.2mg | Fiber: 3g | Sugar: 8.1g

The post Bird’s Nest Carrot Cake Cupcakes appeared first on Eat Yourself Skinny.

This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

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No need to use boring cranberry sauce from a can when you can easily make your own homemade cranberry sauce in just 10 minutes!  This healthy cranberry sauce recipe has zero added sugar and is naturally sweetened with maple syrup, fresh squeezed orange juice and a little port wine to really deepen the flavor.  Don’t worry, this won’t taste boozy!  If you want to make this non-alcoholic, simply use water in place of the wine or even more orange juice.  I also like to add in a little cinnamon and fresh ginger as it really makes all these flavors pop and let me tell you, this sauce is always a hit on our Thanksgiving and Christmas table.

Why You’ll Love this Recipe

• Sweet, tangy and so delicious!
• A lighter take on a classic holiday side dish.
• Easy to make with just 6 simple ingredients in 10 minutes.
• The perfect Thanksgiving side dish that can easily be prepped ahead of time!

Ingredients You’ll Need

• cranberries – you’ll need a 12 oz bag of fresh cranberries, but frozen cranberries will work just fine, no need to thaw them out.
• orange juice + zest – I squeezed about 2 oranges to get a 1/2 cup of fresh orange juice along with a teaspoon of orange zest.
• maple syrup – this naturally sweetens the cranberry sauce without using refined sugar, but you could also use honey or other natural sweetener.
• port wine – this adds additional sweetness and a deep rich flavor which really balances out the tartness of the cranberries.  If you don’t have port wine, feel free to use your favorite red wine or simply use water to make this non-alcoholic.
• cinnamon sticks – I added two cinnamon sticks to the cranberry mixture when boiling, but if you don’t have sticks you can use a half teaspoon of ground cinnamon.  You could also use cloves, star anise or even a little vanilla extract.
• fresh ginger – I love the subtle taste fresh grated ginger adds to this cranberry sauce, but if you aren’t a fan of ginger, feel free to just leave this out.

How to Make Healthy Cranberry Sauce

1. Mix together ingredients.  In a small or medium saucepan over medium-high heat, stir together the cranberries, orange juice, orange zest, maple syrup, port wine, cinnamon sticks and fresh ginger.
2. Simmer.  Bring the cranberry mixture to a boil.  Reduce the heat, cover and let the cranberry sauce simmer for about 10 minutes on the stove, stirring frequently.  Once the cranberries start to pop and burst, turn the heat off so that the sauce doesn’t get too mushy.  The sauce will continue to thicken as it cools.
3. Cool and serve.  Feel free to leave some of the cranberries whole or you can mash them using a fork or the back of your spoon.  Let the cranberry orange sauce cool for about 20 or 30 minutes, serve and enjoy!  You can also garnish your cranberry sauce with extra orange peel or some fresh herbs to make a pretty presentation.

Prepping and Storage

To Prep:  You can make this cranberry sauce up to 3 days ahead of time so it is a great side dish to prep prior to Thanksgiving or Christmas and the flavors get even better as they marinate!

To Store:  I love having leftover cranberry sauce because there are so many great ways to use it (hello leftover turkey sandwiches!) and you can store the leftover in a sealed, airtight container in the refrigerator for  one week.

To Freeze:  You can also store this cranberry sauce in the freezer for up to 3 months and thaw out in the fridge overnight when ready to use.

How to Use Leftover Cranberry Sauce

• Over top of some baked oatmeal or mixed in some overnight oats.
• Serve with pancakes or waffles.
• Spread on toast as a jam or mix in yogurt with some crunchy granola.
• Layered in turkey sandwiches (my favorite way to use Thanksgiving leftovers) or these turkey wraps!
• Use this sauce for my cranberry cocktail meatballs!
• Spooned over turkey, beef or chicken dinners.
• Add a dollop on top of cheesecake, ice cream or leftover pie!

More Holiday Side Dishes

• Bourbon Maple Pecan Sweet Potatoes
• Maple Glazed Squash and Brussels Sprouts
• Sausage, Apple and Herb Stuffing
• Holiday Glazed Acorn Squash
• Pomegranate Glazed Brussels Sprouts
• Lightened Up Green Bean Casserole

Hope you all enjoy this Healthy Cranberry Sauce and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Healthy Cranberry Sauce

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This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

Course Side Dish

Cuisine American

Keyword Healthy Cranberry Sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 109kcal

Ingredients

• 12 oz fresh or frozen cranberries
• 1/2 cup orange juice
• 1/3 cup maple syrup
• 1/4 cup port wine (or water)
• 1 tsp orange zest
• 1/4 tsp fresh grated ginger
• 2 cinnamon sticks

Instructions

• In a small saucepan over medium-heat, mix together the cranberries, orange juice, orange zest, maple syrup, port wine, cinnamon sticks and fresh ginger.
• Bring the cranberry mixture to a boil.  Reduce the heat, cover and let the cranberry sauce simmer for about 10 minutes on the stove, stirring frequently.  Once the cranberries start to pop and soften, turn the heat off so that the sauce doesn’t get too mushy.  The sauce will continue to thicken as it cools.
• Feel free to leave some of the cranberries whole or you can mash them using a fork or the back of your spoon.  Let the sauce cool for about 20 or 30 minutes, serve and enjoy!  You can also garnish your cranberry sauce with extra orange zest or some fresh herbs to make a pretty presentation.

Nutrition

Calories: 109kcal | Carbohydrates: 23.3g | Protein: 0.2g | Sodium: 0.4mg | Fiber: 2.7g | Sugar: 16.9g

The post Healthy Cranberry Sauce appeared first on Eat Yourself Skinny.

These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!

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These pull-apart honey butter dinner rolls are absolutely delicious and you’ll never believe how easy they are to make!  Just 5 simple ingredients and these homemade dinner rolls come together in just 30 minutes, no need to wait for the bread to rise.  I have seen this viral 2-ingredient dough recipe all over so I had to try it for myself!  The secret ingredient?  Greek yogurt!  I also mixed in some fresh herbs and honey which make these rolls just perfect for the holidays.  The result is a buttery crisp exterior while being warm and fluffy on the inside.  So, so good and I honestly couldn’t believe how easy they were to make!

Why You’ll Love this Recipe

• A lighter take on classic dinner rolls!
• Easily made with just self-rising flour, protein-packed Greek yogurt, honey and fresh herbs.
• No yeast needed in these rolls so they come together very quickly.
• This recipe also makes a delicious pizza dough!

Ingredients You’ll Need

• self-rising flour – this is a mixture of all-purpose flour, baking powder and salt which allows these dinner rolls to rise without using any yeast.  If you don’t have any self-rising flour, you can easily make your own by using regular all-purpose flour and adding in 2 teaspoons of baking powder.  You can also make these rolls gluten-free by using gluten-free self-rising flour (or see instructions below on how to make your own).
• greek yogurt – I used plain full-fat Greek yogurt which adds a good amount of protein to these rolls, but you could also use vanilla flavored yogurt as it would give these rolls an extra touch of sweetness.  Sour cream will also work in place of the yogurt if you prefer to use that.
• honey – the addition of honey both in the rolls and brushed on top just makes these rolls sweet, cozy and delicious!
• butter – you only need about one tablespoon of melted butter to brush on top of the rolls once they come out of the oven to give them that buttery flavor we love in a dinner roll.  I used unsalted butter since I like to sprinkle a little flaky sea salt on top as well.
• fresh herbs – I used a mixture of fresh sage and fresh thyme in these rolls, but rosemary would be amazing as well!  We are adding fresh herbs to the dough as well as sprinkling on top once they are done.
• salt – this is needed to season the rolls and I like to sprinkle on a little extra flaky sea salt after baking!

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How to Make Honey Butter Dinner Rolls

1. Make the dough.  In a large mixing bowl using a spatula (or you could use a stand mixer using the dough hook attachment), mix together the self-rising flour, Greek yogurt, honey, fresh herbs and salt until all combined and a dough forms.  If your dough is too sticky, feel free to add in a little extra flour until the dough is easy to work with.
2. Form into rolls.  Place the dough on a lightly floured surface and get a little flour on your hands so that the dough doesn’t stick.  Knead the dough a few times until you have a nice smooth ball of dough then cut into 12 even sections with a dough cutter or knife. Roll each section of dough into balls and arrange them in a prepared 11×7 small baking dish, making sure they are just touching to get pull apart-style rolls.
3. Bake.  Place the rolls in the oven and bake at 375 degrees F for 30 to 35 minutes (mine came out perfect at 32 minutes), until tops are golden brown.  Whisk together some melted butter, honey and fresh herbs and brush over the tops of the rolls.  Sprinkle with some flaky sea salt, if desired, and pull the rolls apart to serve warm.  Enjoy!

How to Make Gluten Free Self-Rising Flour

To easily make gluten-free self-rising flour, simply mix together 1 cup gluten-free 1 to 1 baking flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon of salt.  You just want to make sure whatever flour you use has xantham gum in the ingredients as that is an important baking binder needed to make these rolls.  If your flour doesn’t have xantham gum, just add in a teaspoon to your flour mixture.  You can store this flour in a sealed, airtight container in your pantry for up to 6 months.

Prepping and Storage

To Prep:  You can easily make the dough ahead of time and store in a sealed, airtight container in the fridge for up to a week.  This dough is also great for pizza so you can store extra dough for a variety of uses.

To Store:  You can store leftover baked rolls in a sealed-airtight container at room temperature for 4 to 5 days, but I recommend enjoying these as fresh as possible as they tend to get chewy after a few days.  Feel free to warm rolls up in the microwave for a few seconds to soften them again.

To Freeze:  You can also freeze these dinner rolls for up to 3 months in your freezer.  When ready to enjoy, first thaw them overnight in the fridge and then wrap them in aluminum foil on a baking pan and reheat in the oven at 350 degrees F for about 10 minutes.

More Bread Recipes to Make

KFKid Friendly

Healthy Pumpkin Bread

VGVegetarianKFKid Friendly

Grandma’s Easy Banana Bread

VGVegetarianKFKid Friendly

Healthy Zucchini Bread

CEClean EatingDFDairy FreeVGVegetarianKFKid Friendly

Honey Cornbread Mini Muffins

More Holiday Side Dishes

• Sausage, Apple and Herb Stuffing
• Holiday Glazed Acorn Squash
• Cranberry Cocktail Meatballs
• Winter Kale & Quinoa Salad
• The Perfect Holiday Cheeseboard
• Lightened Up Green Bean Casserole

Hope you all enjoy these Honey Butter Dinner Rolls and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Honey Butter Dinner Rolls

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These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!

Course dinner

Cuisine American

Keyword Honey Butter Dinner Rolls

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 93kcal

Ingredients

• 1 3/4 cup self-rising flour NOT regular flour
• 1 1/2 cups plain Greek yogurt
• 1 tbsp honey
• 2 1/2 tsp fresh herbs (I used sage and thyme)
• 1/2 tsp salt
• Optional topping: flaky sea salt

For the honey butter topping:

• 1 tbsp unsalted butter, melted
• 1 1/2 tsp honey
• 1/2 tsp fresh herbs

Instructions

• Preheat oven to 375 degrees F.
• In a large bowl using a spatula (or you could use a stand mixer using the dough hook attachment), mix together the self-rising flour, Greek yogurt, honey, fresh herbs and salt until all combined and a dough forms.  If your dough is too sticky, feel free to add in a little extra flour until the dough is easy to work with.
• Place the dough on a floured surface and get a little flour on your hands so that the dough doesn’t stick.  Knead the dough a few times until you have a nice smooth ball of dough then cut into 12 even sections using a dough cutter or knife.  Roll each section of dough into balls and arrange them in a prepared 11×7 small baking dish, making sure they are just touching to get pull apart-style rolls.
• Place the rolls in the oven and bake for 30 to 35 minutes (mine came out perfect at 32 minutes), until the tops are golden brown.
• Whisk together the melted butter, honey and fresh herbs, brushing the butter mixture over top of the baked rolls.  Sprinkle with some flaky salt, if desired, and pull the rolls apart to serve warm.  Enjoy!

Nutrition

Serving: 1roll | Calories: 93kcal | Carbohydrates: 16.6g | Protein: 4.6g | Fat: 1g | Saturated Fat: 0.6g | Cholesterol: 2.5mg | Sodium: 270.2mg | Sugar: 3.2g

The post Honey Butter Dinner Rolls appeared first on Eat Yourself Skinny.

Healthy Chocolate Chip Cookies that are soft, chewy, and absolutely delicious with gooey chocolate chips in every bite!  These gluten-free cookies are made with wholesome ingredients and use zero oil or refined sugar for the perfect sweet treat!

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These are hands down the absolute BEST chocolate chip cookies!  Soft and chewy on the inside with crisp edges and gooey chocolate chips in every bite.  These cookies are also quick and easy to make with no chilling necessary so you can whip these right up and satisfy that sweet tooth in just minutes!  Everyone needs a healthy cookie recipe in their arsenal and this one definitely does not disappoint.  This recipe has been on my site for years, but I have tweaked the recipe based on reader suggestions and re-tested several times to bring you the perfect healthy chocolate chip cookie!

Why You’ll Love this Recipe

• Taste like classic chocolate chip cookies, but with wholesome ingredients!
• Gluten-free, grain-free and made with zero oil or refined sugar.
• Crispy edges with soft, chewy centers make these such a crowdpleaser.
• Perfect for everyday baking or make them festive for the holidays!

Ingredients You’ll Need

• almond flour – this is a tasty gluten-free/low carb flour that has great flavor and healthy fats, just make sure to use almond flour and not almond meal.  I don’t recommend swapping out the almond flour for any other type of flour as this recipe has been tailored and tested specific with these ingredients.
• coconut flour – this is the key to making these cookies deliciously chewy and works really well with the almond flour.
• baking soda – this acts as a leavening agent to help these cookies bake up nicely and gives them that chewy texture.
• butter – we are only using 3 tablespoons of butter in these cookies and it really makes these cookies so delicious with amazing flavor, but you could substitute coconut oil if you prefer.
• almond butter – allows us to use less butter in this recipe and helps these cookies bake up nicely.
• cane sugar – naturally sweetens these cookies without using any refined sugar, but coconut sugar, brown sugar or any type of granulated sugar will work.
• maple syrup – adds a little extra sweetness to these cookies and more depth of flavor, but feel free to use honey or additional cane sugar if that is all you have on hand.
• egg – you’ll need 1 large egg for this recipe.
• vanilla extract – enhances the flavor of these cookies.
• salt – we are using sea salt in these cookies to add more flavor along with sprinkling some Maldon sea salt flakes over top at the end which really takes these cookies to another level!
• chocolate chips – I used Lily’s chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low while still having that delicious chocolate flavor!  You could also of course use regular or even dark chocolate chips, but the sugar content will be much higher.

How to Make Healthy Chocolate Chip Cookies

1. Mix ingredients. In the bowl of your stand mixer fitted with the paddle attachment or using an electric mixer, cream together the butter, almond butter, egg, sugar, maple syrup, and vanilla extract until smooth and combined.  In a separate mixing bowl, whisk together almond flour, coconut flour, baking soda and salt.
2. Make batter.  Pour the wet ingredients in with the dry ingredients and mix with a spatula or wooden spoon until all combined then gently fold in the chocolate chips.
3. Bake cookies. Using a medium cookie scoop, drop 1-inch cookie dough balls onto a prepared baking sheet lined with parchment paper or baking mat (you should get about 20 cookies) and press down on the tops of the cookies to flatten them a bit.  Bake cookies in the oven at 350 degrees F for 13 to 15 minutes until cookies are golden and edges are crisp.
4. Cool.  Remove cookies from the oven and let them cool on the baking pan for 5 minutes then transfer them to a wire rack to cool completely.

Prepping and Storage

To Store:  These cookies will last at room temperature stored in a sealed, airtight container on the counter for 3 to 4 days.  You can also store these in the refrigerator to keep them longer for up to 7 days.

To Freeze:  For longer storage, these cookies can be stored in the freezer for up to 2 months.  When ready to enjoy, transfer them to the fridge to thaw overnight or let them thaw completely on the countertop at room temperature.  You can also freeze the cookie dough as well!

More Cookie Recipes to Make

• The BEST 5-Ingredient Peanut Butter Cookies
• Peanut Butter Oatmeal Cookies
• Banana Oatmeal Breakfast Cookies
• Iced Pumpkin Cookies
• Grain-Free Sugar Cookies
• Triple Chocolate Cookies

More Almond Flour Recipes to Make

• Dark Chocolate Almond Butter Bars
• Almond Flour Pumpkin Bread
• Baked Apple Cider Donuts
• Blueberry Banana Almond Flour Pancakes
• Holiday Grain-Free Sugar Cookies

Hope you all enjoy these Healthy Chocolate Chip Cookies and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Healthy Chocolate Chip Cookies

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Healthy Chocolate Chip Cookies that are soft, chewy, and absolutely delicious with gooey chocolate chips in every bite!  These gluten-free cookies are made with wholesome ingredients and use zero oil or refined sugar for the perfect sweet treat!

Course Dessert

Cuisine American

Keyword Healthy Chocolate Chip Cookies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 20

Calories 140kcal

Ingredients

• 1 3/4 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter softened
• 1/4 cup almond butter
• 1 egg
• 1/3 cup cane sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• 3/4 cup chocolate chips I used Lily’s chocolate chips
• Flaky sea salt for sprinkling after baking

Instructions

• Preheat oven to 350 degrees F.
• In the bowl of your stand mixer fitted with the paddle attachment or using an electric mixer, cream together the butter, almond butter, egg, sugar, maple syrup, and vanilla extract until smooth and combined.  In a separate bowl, whisk together almond flour, coconut flour, baking soda and salt.
• Pour the wet ingredients in with the dry ingredients and mix with a spatula until all combined then gently fold in the chocolate chips.
• Using a medium cookie scoop, drop 1-inch cookie dough balls onto a prepared baking sheet lined with parchment paper or silpat baking mat (you should get about 20 cookies) and press down on the tops of the cookies to flatten them a bit.
• Bake cookies in the oven for 13 to 15 minutes until cookies are slightly golden and edges are crisp.
• Remove cookies from the oven and let them cool on the baking sheet for 5 minutes.  Transfer them to a wire rack to cool completely and sprinkle with flaky sea salt (highly recommend this!)

Video

Nutrition

Serving: 1cookie | Calories: 140kcal | Carbohydrates: 11.8g | Protein: 3.5g | Fat: 10.8g | Saturated Fat: 2.9g | Sodium: 84.2mg | Fiber: 3.3g | Sugar: 5.2g

The post Healthy Chocolate Chip Cookies appeared first on Eat Yourself Skinny.

Get festive this Halloween with these tasty Chocolate Peanut Butter Spider Balls made with just 5 simple ingredients and zero baking required!  The perfect sweet and salty treats that are easy to make and your kids will love!

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Halloween is right around the corner and these little chocolate peanut butter spider balls are the perfect sweet treat to get festive this holiday!  Not only are they easy to make, but you only need are a few simple ingredients and there is no baking required.  These balls are made with oat flour, creamy peanut butter, vanilla and sweetened with a little honey all coated in melted dark chocolate (I always use Lily’s dark chocolate chips which are naturally sweetened with stevia making the sugar content really low).  Finish them off with some fun candy eyes and pretzel “legs” which gives these chocolate peanut butter balls the perfect blend of sweet and salty!

Why You’ll Love this Recipe

• Only 5 simple ingredients and zero baking required!
• Tastes like a Reese’s peanut butter cup that melts in your mouth, but healthier!
• Kid (and adult) approved  and your kids will have a blast making them with you.
• Perfect sweet and salty Halloween treats for next party!

Ingredients You’ll Need

• oat flour – this acts as a binder for these balls and if you don’t have any oat flour you can easily make your own by blending old fashioned oats (or instant oats) in a blender or food processor for about 60 seconds.  Any type of flour should work though in this recipe!
• peanut butter – I used creamy natural peanut butter without any added sugar, but you could use almond butter or any other nut butter if you prefer and SunButter is a great option if you have any nut allergies.
• honey – naturally sweetens these chocolate peanut butter balls without using refined sugar, but you could also use maple syrup or other natural sweetener.
• vanilla extract – boost of flavor!
• chocolate chips – I used Lily’s dark chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low and they taste delicious!  You could also of course use regular chocolate chips to coat these balls, but the sugar content will be much higher.
• coconut oil – I like mixing in a little coconut oil when melting the chocolate because it makes the chocolate a little thicker and really helps create that perfect shell when it hardens without affecting the taste, but feel free to leave this out if you don’t have any.
• pretzels – I used thin pretzels and broke off the pieces to create the “legs” on these spiders and they also added some saltiness
• candy eyes – you’ll need some fun candy eyes to bring these cute little spiders to life!

How to Make Chocolate Peanut Butter Balls

1. Make the dough. In a small bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth.  Cover and chill the dough in the fridge for at least 30 minutes or up to an hour as this will firm up the dough and make it easier to roll the balls.
2. Roll into balls.  Using a small cookie scoop, roll the peanut butter mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.  You should get about 18 balls.
3. Melt the chocolate.  Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it.  As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth.  You can also melt the chocolate in the microwave at 30 second intervals until melted.
4. Coat the balls and chill.  Dip each ball into the chocolate, making sure it is completely coated, and lift the balls out using a dipping fork (or regular fork) and place them back on the cookie sheet lined with parchment paper.  Once all the peanut butter balls are coated in chocolate, please them in the freezer for about 30 minutes until chocolate has hardened and set.
5. Decorate!  While the chocolate balls are setting, break apart the pretzels into smaller pieces to create the spider legs (you’ll need about 108 pieces).  Pour the leftover chocolate into a piping bag or Ziplock baggy and snip off a tiny corner on the end.  When ready to decorate, pipe the chocolate onto the end of each pretzel piece and glue them onto the balls.  You’ll need 6 pretzel “legs” per ball (3 on each side) and you will also pipe the chocolate onto the candy eyes to stick those on as well.
6. Storing.  You can either serve these immediately or store in the fridge or freezer until ready to enjoy as these chocolate peanut butter balls need to be kept cold as they will get really soft and melty.

Tips for Making Chocolate Peanut Butter Balls

• You can easily swap out the peanut butter for any type of nut butter!  Some other great options are almond butter, cashew butter and even sunflower seed butter if you have a nut allergy.
• If you don’t have oat flour, you can easily make your own by blending old fashioned rolled oats (or instant oats) in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour.  Any type of flour or even protein powder should work in this recipe to bind the balls.
• You can throw in some mini chocolate chips or chopped nuts to the peanut butter mixture to add some texture and crunch to these balls.
• Use a small cookie scoop to scoop out the peanut butter balls as this ensures they are all the same size.
• Make sure to chill the dough for at least 30 minutes to an hour as this makes the dough easier to roll into balls and won’t be as soft.  You’ll also want to chill the balls after dipping them in chocolate so that they can set and harden before decorating.
• Don’t toss out the leftover chocolate after coating the peanut butter balls!  Pour the rest into a plastic baggy or piping bag, snip off a tiny corner on the end, and we will use the remaining melted chocolate to glue on the candy eyeballs and pretzel “legs”.

Prepping and Storage

To Store:  These chocolate peanut butter balls should be kept cold so you can either store them in a sealed, airtight container for up to 1 week in the fridge, but will last longer in the freezer!  I like to line the container I’m storing them in with some parchment paper so the balls don’t stick.

To Freeze:  I also recommend storing these spider balls in the freezer and they will last up to 3 months.  These balls thaw out quickly when you remove them from the freezer and should be ready to enjoy in an hour or so.

More No Bake Recipes to Make

• Dark Chocolate Almond Butter Bars
• No Bake Chocolate Pumpkin Bars
• Peanut Butter Quinoa Energy Balls
• Peanut Butter Trail Mix Balls
• No Bake Almond Butter Granola Bars

More Halloween Recipes to Make

• Spooky Witch Finger Cookies
• Halloween Charcuterie Board
• Frankenstein Rice Krispie Treats
• No Bake Chocolate Pumpkin Bars
• Healthy Pumpkin Dip

Hope you all enjoy these Chocolate Peanut Butter Spider Balls and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Chocolate Peanut Butter Spider Balls

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Get festive this Halloween with these tasty Chocolate Peanut Butter Spider Balls made with just 5 simple ingredients and zero baking required!  The perfect sweet and salty treats that are easy to make and your kids will love!

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Spider Balls, Halloween

Prep Time 30 minutes minutes

Total Time 2 hours hours

Servings 18 Servings

Calories 140kcal

Ingredients

• 1 cup oat flour
• 1/2 cup peanut butter
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 9 oz dark chocolate chips I used Lily's chocolate chips
• 2 teaspoons coconut oil
• 30-36 thin pretzels broken into pieces for “legs”
• 36 candy eyeballs

Instructions

• In a small bowl, combine oat flour, peanut butter, honey and vanilla, mixing well with a spatula until all combined and the dough is smooth.  Cover and chill the dough in the fridge for at least 30 minutes or up to an hour as this will firm up the dough and make it easier to roll the balls.
• Using a small cookie scoop, roll the peanut butter mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.  You should get about 18 balls.
• Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it.  As the water heats up, the chocolate will begin to melt and you should continually stir with a spatula until nice and smooth.  You could also melt the chocolate in the microwave at 30 second intervals, stirring each time until melted.
• Dip each ball into the chocolate, making sure it is completely coated, and lift the balls out using a dipping fork (or regular fork) and place them back on the cookie sheet lined with parchment paper.  Once all the peanut butter balls are coated in chocolate, please them in the freezer for about 30 minutes until chocolate is set and hardened.
• While the chocolate balls are setting, break apart the pretzels into smaller pieces to create the spider legs (you’ll need about 108 pieces).  Pour the leftover chocolate into a piping bag or Ziplock baggy and snip off a tiny corner on the end.
• When ready to decorate, pipe the chocolate onto the end of each pretzel piece and glue them onto the balls.  You'll need 6 pretzel "legs" per ball (3 on each side) and you will also pipe the chocolate onto the candy eyes to stick those on as well.
• You can either serve these immediately or store them in the fridge until ready to enjoy as these chocolate peanut butter balls need to be kept cold as they will get really soft and melty.

Nutrition

Serving: 1spider ball | Calories: 140kcal | Carbohydrates: 18.8g | Protein: 4g | Fat: 8.3g | Saturated Fat: 3g | Sodium: 79.3mg | Fiber: 4.3g | Sugar: 3g

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