Peanut Butter Cereal Balls

by Cindi Sutter, Founder & Editor of The Spirited Table® - Content and recipe from Sprouted Kitchen

She’ll be 87 next month. She was an only child of parents from the Great Depression so she has an impressive collection of every take-out tupperware, yogurt and soup containers she uses and hides cash in envelopes in secret drawers. Or most recently, the freezer. She was also a young mother of three kids very close in age so she has opinions and perspective on mothering that she doesn’t waver from. She is both private and loquacious in a way I can’t quite describe but she makes friends wherever she goes and is so, so beautiful. I spent half the day with my grandma last week as she has been going through some unfortunate health stuff with her eye and needed company. She didn’t ask, it was by my moms suggestion actually, and I regret it’d taken me so long to just be with her. Not a holiday, or quick passing through, but to just sit in a big comfy chair in a room full of sewing knick knacks and memories and chat. We stared at Cleo for awhile, I made her scrambled eggs in salted butter and we talked about each member of the family and made sense of what they’re up to and their respective personalities. She may be a bit of a know-it-all but she takes so much in. Perhaps that comes with years of watching. It had been so long since I didn’t feel like I should being doing something or completing a task but being there, I really couldn’t. All she wants is quality time. When I left, she hugged and kissed me three of four times and thanked me for cooking for her. Cooking for her!?! Scrambled eggs felt so trite. But the scary thing about watching someone who has cared so much for you, get older, is that the roles shift ever so delicately you hardly notice. It’s like a tide changing or plants growing, you don’t see it all at once but at a point it strikes you that things are different. She still tells me to sing to calm my babies down and hems my little boys shorts, but needs to hold my hand when she comes downstairs or read her the fine print. There is this gradual giving back that feels so natural but stops you. How we all need each other. It’s sort of magical. 

I dropped off a bag of snacks for her and it got me on a kick of other nibbles. I made her some granola bars which led to these - something richer and more chocolatey but not totally junky. The boys and I polished these off before I could get some over to her but there will be more. They are crunchy but still candy like. I note in the recipe but it’s worth saying here that they are delicate. They need to be kept in the fridge to hold shape but that didn’t seem to slow us down. 
 

Chocolate Peanut Butter Cereal Bites // Makes 20

I used the new Kashi GoLean Vanilla Pepita Clusters for this specific batch. A low sugar, crunchy cereal of choice like this will work. You can find brown rice syrup at health food stores or online. Almond butter or sunflower butter may be used as an alternative nut butter with a slightly less distinctive taste. 

Ingredients

1/2 cup brown rice syrup
1/2 cup salted peanut butter
1 Tbsp. coconut oil
pinch of sea salt
2 Tbsp. cocoa powder
2 1/2 cups Kashi GoLean Vanilla Pepita cereal, or something similar
1/2 cup semisweet chocolate chips

3 ounces dark chocolate
flaky sea salt, for garnish

Instructions

1. In a small saucepan, heat the brown rice syrup, peanut butter and coconut oil to combine. Once warm, add the salt and cocoa powder and stir to mix. 
2. In a large mixing bowl, combine the peanut butter mixture with the cereal and stir to mix. Add the chocolate chips and mix again. 
3. Line a small tray with parchment paper. Rub your hands with a bit of coconut oil and form balls with about 2 Tbsp. of the cereal mixture until it is all gone. They are delicate, be patient. Line them up on the tray and chill the balls for 45 minutes to firm up. They are best stored chilled to hold shape. 
4. Melt the dark chocolate in a bowl over a pot of simmering water. When the balls are firm, drizzle the chocolate over the balls and sprinkle them with flaky sea salt. Chill again for the chocolate to set and enjoy.

Cook's Note

This post is created in partnership with Kashi. Recipe and opinions are my own.