Prep Time: 15 min
Cook Time: 0 min
Ready in: 45 min
Yield: 28 balls
INGREDIENTS:
1-¼ cups, natural, peanut butter (no added fat or sugar)
½ cup, low-sugar maple syrup
1 teaspoon, vanilla extract
¼ teaspoon, salt
¼ cup, coconut flour
1-½ cups, semi-sweet chocolate chips or chopped chocolate (use vegan chocolate, if desired)
1 tablespoon, coconut oil (use refined for no coconut taste)
DIRECTIONS:
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In a medium mixing bowl, stir together the peanut butter, maple syrup, vanilla and salt until combined. Stir in coconut flour. Place in freezer for 30 minutes or until dough is semi-firm for rolling.
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Prepare the coating. Mix together chopped chocolate and coconut oil in a small bowl that can be used to melt the chocolate and dip the balls in.
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Shape into 2-inch balls and place on a tray small enough to fit in your freezer. Place tray in the freezer to let them firm up more.
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Dip the balls one at a time into melted chocolate with a chocolate dipping utensil or spoon, allowing excess chocolate to drip off. Place on a waxed paper-lined baking sheet, cover and refrigerate until ready to serve.
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Refrigerate for up to a week or freeze for a few months. Can also be kept at room temperature for a few days (if it's not too warm).
