Delicious gluten free + vegan Peanut Butter Crunch Balls are the perfect afternoon snack or dessert! The puffed quinoa adds such a fun crunch!
Ok story time. When I was younger, there was this food store by us called Zagara’s. I always thought the name was pretty fun to say.
I don’t remember if they were a specialty store, or just a food store, but there were these peanut butter crunch balls in a glass case in the bakery section. I lived for them.
They tasted like a Reese’s peanut butter cups in ball form with crunchy rice crispies spread throughout. Ugh, they were so good. At some point when I was in high school, Zagara’s closed and those crunchy peanut butter balls of delight were no more.
I trecked on. I went back to my peanut butter cup ways and went on with my life. But, I never forgot. They were filed in the back of my brain as a love lost. Whenever I saw something that resembled my beloved peanut butter ball, my heart would fill with hope. Would they have that same special crunch?
They never did.
And then puffed quinoa came into my life. In some breath of fate, I knew what needed to be done. So, I crafted these delicious Peanut Butter Crunch Balls in loving memory of Zagara’s. They taste pretty much the identical. And, in the last week since first crafting this recipe, I have made them three times.
No regrets.
So let’s make some Peanut Butter Crunch Balls!!
Whisk together the natural peanut butter, agave nectar (honey or maple syrup works), and vanilla. Add the almond flour and sea salt. Whisk it or fold it together until completely combined.
Fold in the puffed quinoa.
Use a cookie scooper to scoop the balls and keep them uniform. Then, roll them between your hands to make them smooth.
If desired, melt chocolate chips and dip each ball into the chips. Sprinkle each ball with pink Himalayan sea salt. Place them on a cutting board or baking sheet lined with piece of parchment paper and store in the fridge for the chocolate to harden.
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Delicious gluten free + vegan Peanut Butter Crunch Balls are the perfect afternoon snack or dessert! The puffed quinoa adds such a fun crunch!
Ingredients
- 1/2 cup natural peanut butter
- 1/3 cup agave nectar
- splash vanilla extract
- 1 cup blanched almond flour
- 1/4 teaspoon pink Himalayan sea salt
- 1/2 cup puffed quinoa
Instructions
- Whisk together the natural peanut butter, agave nectar (honey or maple syrup works), and vanilla.
- Add the almond flour and sea salt.
- Whisk it or fold it together until completely combined.
- Fold in the puffed quinoa.
- Use a cookie scooper to scoop the balls and keep them uniform.
- Then, roll them between your hands to make them smooth.
- If desired, melt chocolate chips and dip each ball into the chips.
- Sprinkle each ball with pink Himalayan sea salt.
- Place them on a cutting board or baking sheet lined with piece of parchment paper and store in the fridge for the chocolate to harden.
Enjoy!! xo
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Do you puff your own? Or can you buy it? I’ve never heard of it! So excited to make these with my grand daughter!
HI Mimi!
I haven’t successfully puffed my own quinoa, so I buy it on Amazon. Here is the one I get: http://amzn.to/2CahFRG
Hope you and your granddaughter love them!! xo
I live inCleveland Heights and we have a Zagaras here but they don’t have the peanut butter balls… can’t wait to make them for my kiddos.
Ah! I love that Zagara’s is still going strong!! Hope your kids love these!!
Hi 🙂 where would I get the Puffed Quinoa?! Looks absolutely delish!!
Hi!! I get puffed quinoa off amazon. Here’s the one I get: http://amzn.to/2CahFRG
I so need to try Puffed Quinoa!!! I love the chocolate bars with it, but this seems even better!!!
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Omg, finding puffed quinoa totally changed my lifeee!!
These are so delicious. The natural peanut butter I used wasn’t quite creamy enough, so my dough texture was too crumbly to shape into balls. I added some melted coconut oil and it gave it just the right consistency. Love your recipes, thanks for sharing!
yay!! I’m so happy you liked them!! xo
I just made these Tony get with sunbutter, Holy cow I’m dead! These are so yummy. Putting these babies on repeat!
*tonight;)
YAYY!! I’m so glad you liked them – they’re seriously one of my faves!! xo
Sooo delicious! Used grounded almonds instead of almond flour and honey instead of agave nectar. So it’ s not vegan anymore, but just as *yummy* greetings from germany 🤗
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Hi!! Ah they sound delicious!! xo
We love these! Just wondering…do you think they will freeze well?
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Yay! I’m so happy you like them!! I believe they will, but I’ve never tried it, so you’ll have to report back and let me know how it went! xo
Is this the zagara’s in marlton, NJ? If so, is it still there? I remember these “buckeyes” being my favorite thing there! Even almost 30 years ago, i think they were at Least like 89 cents a piece! I just made some puffed quinoa, but it would be so much easier to buy, plus it is more puffed. My next request for costco:)
Yes!! The one in Marlton!! I remember it shutting down when I was in high school but people have mentioned there are still Zagara’s in some states around the country. Buying puffed quinoa is the best! I haven’t been able to successfully puff it myself yet 🙈
I purchased toasted quinoa from Whole Foods. They are great on their own! So happy I made these… I needed to add a little melted refined coconut oil to get the right consistency. I also added a little sprinkling of shredded coconut on the melted chocolate. they are DELISH! Thanks for another great healthy recipe.
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Yay! I’m so happy you enjoyed them!! xo