miso peanut butter balls
Behold the magical powers of winter: the frosted geometry on your windows glowing radiant in the morning light, the still luminance of freshly fallen snow on a clear night, the exhilarant suddenness of cold air in your lungs, and the cherry blossom cheeks of a loved one at your side, as you step together through the freshly fallen snow. Winter is here, and with it comes a busy holiday season, the end of another year, and the paradox that comes from the two, as the stress of trying to do too much combats our deeply innate and necessary desire for self-reflection. Life is hard.
But the snowflakes outside my window falling sleepily through the sky remind me to slow down, to savor, and to simplify; to remember all the things that make life so lovely and so sweet, and to see the magic in everything unfolding, never perfect, but exactly as it was meant to be.
These little balls are classic Christmas to me, simple, dainty little bites of sweetness that taste of childhood, elevated and improved a bit to make them suit my slightly more adultish tastes. The miso is just barely detectable here, but adds an amazing saltiness and "oh whoa!" quality to the peanut butter that I love. Happy Winter, all you elves! I will see you in the New Year.
• 1 cup creamy, natural peanut butter (one that is not super runny, like Justin's)
• 1/4 cup powdered sugar
• 1/4 cup light, neutral honey
• 5 tbsp. white miso paste (love this stuff)
• 3 tbsp. coconut flour
• 1/2 tsp. pure vanilla extract
• 3-4 oz. good quality dark chocolate, coarsely chopped
• 1/4 cup salted peanuts, finely chopped
Add the peanut butter, sugar, honey, miso paste, coconut flour, and vanilla to the bowl of a food processor, and pulse until everything comes together to form a smooth thick dough. Using a tablespoon measure and your hand, shape into uniform balls, about 1 inch in diameter. Chill the balls in a covered container for at least 2 hours or up to a couple days. This allows the flavors to meld and the balls to harden.
When ready to dip, melt the chocolate in a heatproof bowl over a pan of simmering water, stirring constantly, double-boiler style. Remove the melted chocolate from the heat, and carefully dip the chilled peanut butter balls into the chocolate, coating them halfway. Sprinkle with chopped salted peanuts, and transfer to a parchment lined cookie sheet to harden. Repeat until all the balls are coated, then transfer to the fridge to harden completely. Refrigerate until ready to serve and share.
