I just returned from the first annual Food Allergy Blogger's Conference (FABlogCon), which was held in Las Vegas, NV. What a great weekend of collaboration and inspiration! Not to mention all of the fabulous swag! One of the swag items, along with some popular pins on Pinterest, got my mental juices flowing to create some Nut-free Chocolate Crunch Bites.
One generous swag item I was very excited about was a new product by Don't Go Nuts - their new Non-GMO Chocolate Soy Butter. It's wonderfully delicious, and one taste inspired me to create an allergy-free version of the chocolate-peanut butter no bake cookies I fondly remember from my childhood.
Of course, the original recipe contains peanut butter and milk, which are not options for my daughter, as well as loads of refined sugar. These Nut-free Chocolate Crunch Bites contain absolutely no nuts or dairy, are sweetened with honey, and even contain a special ingredient that adds a nice crunch.
These bites get their crunch from toasted buckwheat groats. Buckwheat groats can be found in bulk at most natural foods stores, including Whole Foods. To toast them, you simply heat them in a dry skillet over medium heat for 5-7 minutes (stirring constantly) until they turn a darker brown color:
After toasting the buckwheat, simply combine all of the ingredients in a bowl and stir well. It does help to heat the honey up a little bit.
I used my Pampered Chef medium scoop to scoop out the mixture into 1.5" balls and placed them on some parchment paper to harden.
Aren't they beautiful? These Nut-free Chocolate Crunch Bites are ready to eat right away, and they will harden a little bit with time. They can be stored in an airtight container.
Nut-Free Chocolate Crunch Bites
Prep time: 10 minutes
Yield: 20-22 ballsIngredients
- 1/2 c buckwheat groats
- 1 1/2 c rolled oats (gluten-free)
- 3/4 c Don't Go Nuts Chocolate Soy Butter
- 1/2 c shredded coconut
- 1/2 c honey
- 2 T ground flax seed
- 2 t vanilla
- 1/2 t salt
- Toast the buckwheat groats in a saucepan over medium heat for 5-7 minutes, stirring constantly, until they are darker brown.
- Mix the toasted buckwheat and the rest of the ingredients in a medium bowl until thoroughly incorporated.
- Scoop out dough into 1.5" balls and place on parchment paper to harden.
Shared on: Gluten Free Fridays