Peanut Butter Balls

GAPS_Graphic_Peanut Butter Balls

This recipe is heavenly. Honestly. I don’t think I’ve tasted anything quite this good in several months. Either that, or it just satisfied some deep down craving that I’ve had for something like this.

Growing up, my mom used to make a different version of what we called peanut butter balls, which were one of our healthier treats, as they used honey instead of sugar, carob chips instead of milk chocolate, and non-fat powdered milk that we could only buy from the health food store. They were SUPER addicting. I remember making them once when I was pregnant with my oldest son (you know, during the all-you-can-eat-buffet phase of the second trimester). I ate the entire pan in one setting.

I’ve always been partial to cookie dough and things that have a similar texture. On GAPS, it can be hard to achieve that same texture, as nut flour tends to be a little more gritty than regular wheat flour or even gluten free flours. After over two years on GAPS, I’ve finally discovered an acceptable alternative: hello nut butter. WHY did I not discover this sooner?!

While this recipe doesn’t really resemble the old peanut butter ball recipe that my mom used to make, the honey and peanut butter together gives it a very similar taste and texture to the one I remember. The sad part is that my boys never had that old pb ball recipe, plus they didn’t live on cookie dough like I used to. So they tried this recipe and were not crazy about it (as in, they took a bite and said, “Um, it’s ok, but no thanks, Mommy”. Too bad!! Guess that means there’s more for mommy. 😉


GAPS Peanut Butter Balls

1 cup nut butter (I like peanut butter, but experiment with different nut butters to find your favorite flavor!)

½ cup raw honey

About 1/3 cup coconut flour, sifted

½ tsp. sea salt

1 tsp. vanilla extract

½ cup cacao nibs


Mix all of the ingredients together in a medium-sized bowl. When mixed well, form the dough into 1 inch sized balls. Place the balls into a 9×13 glass baking dish and refrigerate until firm (usually within 30-60 minutes, if they last that long 😉 ). Store in the fridge.




~ Alicia

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