Healthier peanut butter balls, made with crunchy peanut butter to replace the “crunch” of rice cereal, and a combination of fiber-rich coconut flour and honey instead of powdered sugar.
- For the Peanut Butter Filling: ¾ cup natural crunchy peanut butter (preferably organic)
- ¼ cup honey (*see note below for a sugar-free option)
- ½ cup coconut flour
- pinch of sea salt
- For the Chocolate Coating:4 oz. dark chocolate, melted
- 1 teaspoon coconut oil
- In a medium bowl, mix together the peanut butter, honey and a pinch of sea salt.
- Add in the coconut flour gradually– starting first with a ¼ cup, then adding it in a tablespoon at a time until a “dough” forms. I ended up using a ½ cup of coconut flour, but it may vary depending on the texture of your peanut butter.
- Using a cookie scoop, drop the dough by rounded tablespoons onto a pan lined with parchment paper. (Roll with your hands to make them smooth, if you like.) Place the balls in the freezer to set for 30 minutes.
- After 30 minutes, melt the chocolate together with the coconut oil. (I used an oven-safe bowl– 5 minutes at 400F– but any method works!)
- Remove the peanut butter balls from the freezer, and dip each one into the melted chocolate mixture, coating each one thoroughly. Return the chocolate-covered balls to the parchment paper, and set in the freezer for 30 minutes before serving.
- I recommend storing them in the fridge or freezer for longer shelf-life.
*For a sugar-free option, use liquid stevia to taste, and reduce the coconut flour.