Tag Archives: gluten free desserts

Peanut Butter Balls {Gluten-Free}

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20

Last week I asked our Facebook fans if they have recipes that are so good, nobody can tell they are gluten-free. From cupcakes to orange chicken, our fans had a number of recipes  that gluten-free and gluten-full people alike enjoy. (If you want to read through the responses to this question, click here.)

After much deliberation, I decided I wanted to share with you one of my “famous” recipes that is just as good gluten (and dairy) free. I say much deliberation, because I wasn’t sure I wanted to give away the secret! Plus, I made the gluten-free version for my family this past holiday season, but told them it was the “regular” version to see if they could tell a difference. They couldn’t! In fact, they still don’t know they were gluten-free. I also tested the gluten-free, dairy-free version on my co-worker Susannah here at Udi’s and she was in peanut butter heaven.

Warning: If you make this recipe and share with friends or family, you will be asked to make it again. And again. And again. Be prepared!

Peanut Butter Balls
Yields 24-36 balls

Gluten Free Peanut Butter Balls

Ingredients

  • 2 cups Gluten Free Rice Krispies® (original Rice Krispies® are NOT gluten-free, so be sure to grab the right box)
  • 2 cups creamy peanut butter
  • 1 stick of butter, softened (for a dairy-free version try Earth Balance Vegan Butter Sticks)
  • Up to 1 pound of powdered sugar (amount varies based on test and texture of the peanut butter you are using)
  • Melting chocolate (I typically buy the trays available at most grocery stores. For a dairy-free version you can melt Enjoy Life mini chocolate chips)

Directions

  1. In a large bowl, crush Rice Krispies with the back of a large spoon (or crush them in a food processor if you have one available).
  2. Add peanut butter and softened butter to the bowl and mix thoroughly until the Rice Krispies are well incorporated.
  3. Begin adding powdered sugar to the mixture 1/4 pound at a time and stir well. Keep adding sugar until all of it is mixed into the Rice Krispies/peanut butter mixture. The dough should be stiff and should not stick to your hands.
  4. Roll the mixture into small balls and refrigerate for 1-2 hours. (I usually put the balls into a baking pan to store in the fridge.
  5. Heat the melting chocolate according to directions or melt dairy-free chocolate chips in a saucepan over low heat until all chocolate is melted.
  6. Roll the peanut butter balls in the melted chocolate and place on wax paper to dry. Note: if you use dairy-free chocolate chips to coat the peanut butter balls, you may need to place them in the freezer for 20 minutes to set the chocolate.
  7. Enjoy! They go especially well with a cup of coffee or some chai.

I would love to hear if you decide to make these peanut butter balls! Be sure to come back and leave a comment with your thoughts below.

Gluten Free Mini Cheesecakes

Posted on by
8

Surrounded by a new year and plenty of new diet plans focused on deprivation and lonely dessert free nights, we thought we’d bring you a little bit of sweet love in the form of Gluten Free Mini Cheesecakes! If the word ‘cheesecake’ has you cringing and running for your bag of carrots, remember, a new healthy year has plenty of room for health minded indulgences. In fact, we tweaked this cheesecake recipe to include some great protein and lower fat ingredients. As a bonus, these little desserts are all individually portioned so you have the perfect sized sweet treat, without the entire cake staring you down. Try these and tell us you don’t have room in your diet for a little indulgence!

Ingredients

Crust:

Filling:

  • 8oz low fat cream cheese, room temperature
  • 2 cups low fat Greek Yogurt
  • 1 cup sugar, or sugar substitute
  • 3 egg whites
  • 2 egg yolks
  • 1 Tablespoon vanilla
  • 1 Tablespoon lemon juice
  • Pinch of salt

Preparation

  • Preheat oven to 325 degrees
  • In a food processor, combine Vanilla Granola and Snickerdoodle Cookies until fine.
  • Add in butter and mix to form a soft, crumbly blend.
  • Either press the mixture into individual tart tins or cupcake pans. Press down firmly with the bottom of a flat cup or with your hands.
  • Place in oven and bake for ten minutes.
  • Remove and let cool.
  • While the crusts are cooling, cream together cream cheese and Greek Yogurt until very smooth.
  • Add sugar, vanilla, lemon juice, and salt until well combined.
  • Beat in both egg whites and egg yolks and mix for two minutes.
  • Pour cream cheese mixture over the top of each crust, until 3/4 way up each tin.
  • Place in oven at 325 degrees and bake for 20 minutes, or until the cheesecakes are set around the edges, but still wiggly in the center.
  • Turn off oven and crack open while letting the cheesecakes cool inside the oven for an additional hour.
  • Remove cheesecakes from the oven and pans and place in the refrigerator for two hours.
  • Before serving top each individual cheesecake with your favorite fruit.

Nutrition Info

Enjoy! Now tell us, do you have any other favorite desserts with a healthy twist?