Crunchy Peanut Butter Balls

READY IN: 17mins
YIELD: 24 balls


  • 34
    cup agave nectar
  • 14
    cup cacao, nibs (ground fine)
  • 12
    cup almond meal (I roasted slivered almonds and ground them up)
  • 1 12
    cups smooth peanut butter
  • 5
    cups corn flakes (I used organic amaranth, oat bran flakes and blue corn flakes)


  • Put the agave nectar in a large microwave bowl.
  • Grind up your cacao and almonds separately. You can also use unsweetened coco powder and almond meal in this if you don't have the raw cacao and almonds.
  • Add the cacao and almonds to the agave nectar. Stir well. Add the cornflakes and mix to coat.
  • Put the whole thing into your food processor. Pulse until you have a rough mixture. Open the lid and taste it. It should be fairly sweet. If you want more sweetness add a little more agave, but not too much, you don't want this to be runny.
  • Put into your microwave safe bowl and heat for about 2 minutes until warm.
  • Roll into balls and put on a wax paper covered cookie sheet and refrigerate until set.
  • I put mine in a plastic container and returned to the fridge.
  • Bon Appetit!