Whole Foods Chocolate Krinkle
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 6 cookies
Author: Heather Nicholds
This whole foods version of my chocolate krinkles are a fantastic way to get a chocolate-peanut butter fix in a healthy way, with natural peanut butter, dates and cocoa powder.
- 4 tbsp cocoa powder, or carob
- 4 tbsp medjool dates, or some other soft date
- 1 tbsp maple syrup
- 4 tbsp nut/seed butter, (peanut, almond, tahini, sunflower, cashew etc)
- 1 cup puffed rice
Puree all of the ingredients except the puffed cereal in a small food processor.
Add the puffed cereal, and mix it together with your hands. Then form them into balls and place them onto a cookie sheet lined with parchment or waxed paper.
Put the sheet in the fridge to set, then store in a sealed container or cookie tin in the fridge, separated by parchment or wax paper.
Calories: 117kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.2g | Sodium: 6mg | Potassium: 138mg | Fiber: 3g | Sugar: 9g | Vitamin A: 20IU | Calcium: 40mg | Iron: 1.1mg