Balls:
1/2 cup peanut butter (I like creamy peanut butter)
3 tablespoons pure maple syrup or raw honey
1 tablespoon coconut flour
1 & 1/2 teaspoons vanilla flavoring
1/4 teaspoon sea salt, or to taste
Coating:
About 1/2 cup dairy-free chocolate chips (you may need more so that it’s easier to coat the balls)
1 teaspoon coconut oil
1. Mix together the peanut butter, maple syrup/raw honey, coconut flour, vanilla, and salt in a mixing bowl until everything is well-combined.
2. Line a baking sheet with parchment paper.
3. Roll the peanut butter mixture into desired-sized balls, placing them on the parchment paper-lined baking sheet.
4. Place the balls in the freezer.
5. Meanwhile, melt the chocolate and coconut oil over a double broiler on the stove.
6. Once the chocolate is melted and the peanut butter balls are firm, remove the balls from the freezer.
7. Dip the peanut butter balls one by one in the chocolate, ensuring that each one is fully coated. Place them back on the parchment paper-lined baking sheet.
8. Put the chocolate coated peanut butter balls back in the freezer until the chocolate has hardened.
9. Serve and enjoy!
10. Store the leftovers in the fridge or freezer in an airtight container (if you store them in the freezer, you may want to leave them out for a few minutes before biting into one).