- 1 cup (235g) natural unsalted crunchy peanut butter
- 5 tbs (38g) chia seeds
- 4 tbs pure maple syrup or coconut nectar
- 3 tbs activated buckinis
- Fine sea salt
- 1 tbs coconut sugar
- 1/2 tsp ground cinnamon
- Place chia seeds into a coffee grinder or blender and pulse until a flour-like consistency forms
- Combine the chia flour, peanut butter, maple syrup, buckinis, and salt in a bowl with a wooden spoon, then mix with your hands if needed, ensuring all the ingredients are incorporated evenly. Keep stirring until the chia flour has absorbed most of the moisture and a dough-like consistency forms.
- In a small bowl, combine the coconut sugar, ground cinnamon, and a pinch of salt.
- Divide the dough into 10 even portions, then roll into balls with your palms. Lightly roll each ball in the cinnamon sugar mixture to coat, then place on a lined tray and allow to set in the freezer for one hour. Store in an airtight container in the fridge for softer balls, or in the freezer for firmer balls. I prefer them firm (trying really hard not to giggle here – real mature I know).
Regarding FODMAPS: Peanut butter is high in fructans when consumed in large amounts in one sitting (75g or more). According to Monash University, 2 tbs (32g) of PB is considered FODMAP friendly and should be fine for people with IBS. When this recipe is divided into the suggested 10 servings, one ball contains 23.5g of PB.