• 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


  • 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