it’s on.

A few weeks ago I issued a throw-down.

(At least, I’ve been told it was a throw-down. I’m not sure that would have been my word choice, as I’m generally too mild-mannered to do much throwing down of anything.)

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Back to the point:

It seems Wael saw my blog post, and – like me, despite the mild manners – is a sucker for a challenge.

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This doesn’t surprise me, since he has an insane work ethic and does CrossFit and is a ridiculously clean eater and does his own home renovations.

I know a lot about this person for having only met him once.

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So, while I wait for his rebuttal (it better not be salad. Nobody wins anything with salad.), this is part two of my entry.

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(Also, there doesn’t yet appear to be any clarity on how this competition is going to be settled. In the meantime, my best friend is the go-between for our trash talk, and I suppose she will be the one to try our creations. So, at the end of the day, she’s probably going to be the real winner. Well played, L.)

Peanut Butter Balls (vegan, gluten free)

Ingredients

one cup peanut butter (I used a mix of natural and the sketchy kind, because that’s what I had at home. If you use natural, you may need to add more dry ingredients to make it stick)
half cup coconut flour
half cup cornmeal
half cup icing sugar
one teaspoon vanilla
about two thirds cup dark chocolate, melted
one teaspoon coconut oil

Directions

Using a stand mixer (or by hand, it’ll just take longer) mix everything except the chocolate and oil together until completely combined. Throw it in the fridge for at least half an hour.
Once cold, remove from the fridge and roll spoonfuls into dough into balls – I aimed for ping pong ball size and got about 20. If you want to stick lollipop sticks into them, do this now. (Warning: about a quarter of my lollipop sticks kept falling out; they stick better the colder the dough is.)
Freeze for at least half an hour. Just before you’re about to take them out, melt the chocolate and coconut oil and stir until smooth.
Dip each ball in chocolate and set on parchment paper (I used a baking tray; a plate would also work) until the chocolate hardens (this should happen pretty quickly as the balls are already cold).
Store in the fridge or freezer.

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One thought on “it’s on.

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