Ingredients
- 250g crunchy peanut butter
- 4 tbsp maple syrup
- 2 tbsp ground almonds (or less, depending on PB thickness)
- 0.5 tsp salt
- 6 tbsp rice crispies
- Chocolate
Method
- Mix everything that isn’t chocolate
- If it feels too runny, add more ground almonds
- If it feels too thick, add more maple syrup
- Shape into small balls
- Melt the chocolate
- Dip the balls into the melted chocolate to coat (a fork will be useful) then place on a baking tray lined with baking paper
- Put in freezer for around 15-30 minutes until set
- Store in the fridge
Notes