I appear to be on a “roll” lately recreating “branded” chocolate bars and these “Boost Balls” are my latest addition! If you’re interested in the my earlier “recreations” you’ll find them on my Instagram feed! Do look if you like a Topic or Fry’s Chocolate Cream?!
They’re all refined-sugar free so healthy but… if you eat the batch all in one go, maybe not so super healthy! – you’ve been duly warned, disclaimer done!
You’ll be glad to read that they’re simple to make and come out about the size of golf balls, woohooo!!! This recipe makes approximately 15 in total! So, are you ready to address the ball and see how many holes in one you can achieve! 15 out of 15, right?!
- 3/4 cup Brown Rice Puffs
- 1/2 cup desiccated coconut (ensured no added sugar)
- 240g Mayvers Almond, Brazil Nut and Cashew Spread
- 2 Tablespoons Cacao Powder
- 1 Tablespoon Cacao Nibs
- 1/3 cup Rice Malt Syrup
- 1/3 cup Rice Malt Syrup
- 1/3 cup Tahini
- 20g butter
- 200g Lindt Dark Chocolate
3 Bowls, saucepan, whisk, baking tray and parchment paper
- Preheat oven to 200 degrees
- Bake the Brown Rice Puffs for 8-10 minutes, until extra crispy! (If you think yours are crispy enough already, feel free to omit this step)
- Allow them to cool slightly before mixing with the other ingredients.
- In a bowl, mix the brown rice puffs to all other ball ingredients (listed at top)
- Roll into approximately 15 individual balls and place onto parchment paper.
- Place in the freezer to harden and cool. (You could stop here if you want to and eat straight from the freezer! But I really don’t think you want to miss out on the caramel and chocolate part, right?!)
- To make the caramel, simply melt the rice malt syrup, tahini and butter together in a saucepan, on a moderate heat
- Stir continuously, for 3 – 5 minutes until they blend together and thicken.
- Pour the mixture onto parchment paper and allow to cool enough to touch.
- With the back of a spoon flatten out the caramel.
- Remove the balls from the freezer and mould the caramel around them.
- The caramel with cover 9 to 15 balls depending how thick the caramel layer is.
- Return temporally back to the freezer.
- Place the chocolate in a double boiler, stirring until smooth.
- Remove your balls from the freezer and dip them into the chocolate, making sure you give them a good coating all over.
- Return back to the freezer and serve 10 minutes before eating.
Finally, more than anything, have fun! enjoy playing around with the recipe… maybe change the nut butter – although I picked this one to obtain that unique “Boost” flavour
I’d love to see your creations, so if you use the hashtag #sugarlumpsrecipe when posting on Instagram … I can catch up with the fun you have !! … if you’re not on Instagram then please feel free to share in the comment box below …
And hey, seeing as I’m on a roll, are there any other chocolate bars you’d like me to have a go at recreating?! ….