Copycat Health Lab Chocolate Chip Peanut Butter Balls
The era of blah-tasting bliss balls is truly over. I never thought I'd care enough about one to try and recreate it, but then somehow Health Lab (this isn't sponsored or anything - just a borderline addicted customer & home cook eager to do her tastebuds and pursestrings a favour) keep producing bloody addictive little baubles.
This variety is one of their unassuming flavours - peanut butter & chocolate chips being the themes, but when you bite into their fudgy dessert-like centre you realise why it's many people's favourite! They're just so good, so sweet & chewy and ever more than their ingredients.
From the ingredients list alone I've recreated this recipe. I found I couldn't make it as sweet as the original without compromising on texture - hence the optional addition of stevia, which I would urge you to include (though not essential). Quality sweet chocolate chips however, should be your priority!
- 250g natural peanut butter (crunchy or smooth)
- 190g brown rice syrup (the tackiness is crucial, so other sweeteners won't work as well)
- 15g tapioca flour (or arrowroot, cornstarch)
- 1/4 tsp stevia (optional)
- 90g vegan chocolate chips (milk or semi-sweet work best)
- 60g dry-roasted unsalted peanuts
- 2 tbsp (20g) hemp seeds
- generous pinch salt
- In a small saucepan, add the peanut butter, brown rice syrup, tapioca flour and stevia (if using). Place on low heat and stir until gently heated & combined. The mixture should take on a play-dough/putty like consistency. Take off the heat & let sit for 15 minutes to cool down.
- Add the remaining ingredients to the pot & stir to combine. I find this is hard to do as the mixture stiffens, so I eventually tip the 'dough' out onto a board and knead the mix-ins into the dough to incorporate.
- Roll the mixture into small golf balls sized rounds and set onto a plate. Repeat to use up all of the mixture, then refrigerate to firm up the balls. Expect that they will loose their nice round shape - the originals do that as well. Store in an air-tight container in the fridge, or in your pantry if living in a cool climate. Best eaten within 3 weeks.