If you were lucky enough to have this Sunday off, and are a happy Brisbanite, chances are you heard about the suitcase rummage that happened today. Right outside the front of the Treasury Casino and library, every first and third Sunday of the month, the cement is covered with picnic blankets and luggage bags stacked full of funky clothes and secondhand goodies.
My sister, who has an unbelievable wardrobe that happens to always be on trend, had booked a spot today to sell some of her much loved items at a fraction of the price, to make a few bucks. It was a perfect opportunity to have the lovely locals of Brisbane sample some tasty eatnik snacks. With my sister and her friend as my spruikers, they encouraged any clothes buyers to try a peanut butter choc chip ball, with a promise that the recipe for this sweet treats be up on the blog tonight. So here it is!
Unfortunately, due to the fact that they were eaten so quickly, I forgot to take a photo of them! Gah! Though, I absolutely over the moon that so many people enjoyed them! I guess I’ll have to make them again just for the photo eh.
Peanut Butter Choc Chip Balls
Yields 60 mini balls
2 cups oats, whizzed up
2/3 cup dessicated coconut
1 cup almond meal (or ground almonds)
375g natural peanut butter (1 jar)
250g dark chocolate chips
1/2 cup honey
1 tbsp vanilla extract
In a bowl, add the oats, coconut, almond meal and chocolate chips. To make the mixture easier to combine, heat the peanut butter and honey in the microwave for ~30 seconds before pouring over the dry ingredients. Mix well with a spatula or your hands if you’re feeling fresh, and then mould into balls. Chill in the fridge for an hour, or overnight before serving.0