During festivals in India. people make 'Ladoos'. These are usually sphere-shaped made from flour and sugar, and occasionally with chopped nuts or raisins added to the batter.
These mini-bites remind me of those Indian delicacies. Except that they have no ghee and also, they are vegan and gluten-free. I promise you they taste amazing and kids are sure to love it. And - They are relatively healthy, so you can have them for breakfast too! Just remember to store them in a cool place - Perhaps in the fridge after a day or two in an airtight container.
This recipe is from The Conscious Plant Kitchen. I made it today with a few changes. I also doubled the quantity because my family likes to nibble and they are always looking for something to eat. I love that this is a no-bake recipe.
Ingredients:
3/4 cup creamy peanut butter (make sure it is room temperature and soft)
1 cup almond flour
5 tablespoons of coconut flour
2 tablespoons of beet powder
1/4 cup vegan semi-sweet mini chocolate chips
How to Make It:
Just mix it all up. It feels as stiff as batter because of the peanut butter but a little bit of mixing should loosen it all up. Make them into balls and serve. I made my servings to be bite-sized.
Note: Most peanut butter making machines are not operating where I live due to COVID so I used store-bought peanut butter which already has some sugar. So, I eliminated the use of agave which I would ordinarily put in this recipe. I used organic MaraNatha Creamy peanut butter for this recipe.
