Choco Nut Butter Crunchies
You can thank my son for this recipe name! I can't always use his suggestions, like World's Most Amazing Chocolate Pudding With The Skin On Top didn't really roll off the tongue, and his Yuck Tuna Salad for my Not-Tuna Salad recipe (which my friends and clients love, thank you) is not a big seller. But this time I thought the name fit! The better quality the ingredients you use for this, the better this snack becomes for you and your family. Using gluten-free corn flakes is not essential, but I recommend to almost everyone that they try reducing gluten in their lives as we tend to get far too much and because wheat is a different hybrid than what used to naturally exist, most of our bodies do not do well digesting it.
3/4 c natural peanut (or other nut) butter (no added sugars) 1 tbs local honey 1 cup gluten-free (non-GMO) corn flakes, crushed 1 1/2 c dark chocolate chips
Mix nut butter and honey until well combined. Stir in crushed corn flakes. Roll into small balls and place onto wax paper.
Over low heat, melt dark chocolate. Pour into glass measuring cup and using tongs, dip nut butter balls into the chocolate. (Roll around a bit.) Pull up, allow to drip a little, then place onto baking sheet covered with wax or parchment paper. Once all balls are covered, place into freezer for about 30 minutes. Serve when ready.