Peanut Butter Balls Dipped in Dark Chocolate

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Ingredients

Makes: 50 balls

2 cups peanut butter, choose a natural organic crunchy salted peanut butter

1/2 cup unpasteurized honey

1/2 cup almond flour

1/2 cup raw sunflower seeds

1/2 cup coconut flour

Note: If you happen to be using unsalted peanut butter, add 1/2 teaspoon salt to the mixture.

Chocolate Coating:

100 grams dark chocolate, we used 100% cacao, unsweetened Camino fair trade chocolate

1 teaspoon coconut oil

2 Tablespoons pure maple sugar or a cane sugar

Directions

Peanut Butter Balls:

1. Line two cookie sheets with parchment paper.

2. Use a large mixing bowl because it is easier to combine if you have some room in the bowl to work.

3. Combine the peanut butter, honey, almond flour and sunflower seeds into the bowl.

4. Stir together with a large rubber spatula and then use your hands to work all the ingredients together.

5. We like to wear food grade vinyl gloves as the peanut butter dough is sticky.

6. Add the coconut flour. Knead in to the mixture until well combined.You should have a good texture that easily will roll into little balls without crumbling.

7. We used a cookie scoop about 3/4 full to scoop out the dough for the balls.

8. Cover with abeego wrap, or some kind of wrap and refrigerate for at least two hours so the balls will get nice and firm before dipping into chocolate.

Chocolate Dip:

1. Cut the chocolate into small pieces.

2. Place the chocolate and coconut oil into a chocolate melting pot or double boiler on low heat.

3. To dip the coconut balls, use a toothpick and dip each peanut butter ball into the melted chocolate to coat. Place back onto the parchment paper.

4. Refrigerate to harden. Once hardened if you want you can put them into little individual colorful paper baking cups or leave as is and store in the refrigerator in a container with a sealing lid.

ENJOY!

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