We’re loving y’all’s response to our Gingerbread Crunch Almond & Pecan Butter (thank you!), and if you’re looking for yet another way to enjoy it, we have just the thing. May we suggest keeping them on deck for your little sweet treat of the week? 🙂↕️🤍
INGREDIENTS
- 1.5 cups Gingerbread Crunch Almond & Pecan Butter
- 1 Tbsp maple syrup
- 1 cup puffed rice cereal
- ½ cup dried fruit (we used figs)
- ~ 1.5 cup white chocolate (we used Enjoy Life white chocolate chips!)
- 1 ½ Tbsp coconut oil, separated
PREPARATION
- In a bowl, combine nut butter, maple syrup, and 2 tsp coconut oil and microwave for 20-30 seconds. If you want a smoother consistency, blend until smooth.
- Add puffed rice cereal and dried fruit and stir until the mixture is well-combined.
- Scoop 1 Tbsp amounts of the mixture and roll into balls. Place on a plate or parchment-lined cookie sheet.
- Refrigerate or freeze for 30 minutes or until set.
- In a small microwave-safe bowl, combine white chocolate and 1 ½ tsp coconut oil until melted.
- Dip the nut butter & fruit balls into the chocolate until covered. Remove and place back onto the cookie sheet.
- Refrigerate for an hour or until set and enjoy!