Prepare PB Filling: Add all PB filling ingredients to a food processor and blend for a few seconds until combined. Alternatively, use an electric hand mixer. Adjust the amount of coconut flour based on the consistency of the peanut butter. If the peanut butter is drippy, use about 5 tablespoons of coconut flour; if it’s firm, use about 4 tablespoons. The dough should be soft but not sticky.
Form Balls: With your hands, roll 1 tablespoon (20 grams) of the mixture into a ball and place it onto a baking sheet or plate. Repeat with the remaining mixture. You should have enough dough for about 12 balls. Freeze for about 30-45 minutes.
Melt Chocolate: Melt the chocolate chips with the coconut oil in a double boiler or in the microwave, stirring until smooth.
Coat Balls: Dip each peanut butter ball into the melted chocolate. Remove with a fork, letting the excess chocolate drip off, and place each ball onto a baking sheet lined with wax paper or parchment paper. Let the chocolate harden.
Chill and Serve: Chill the chocolate-covered balls in the refrigerator before serving. Enjoy!
Notes
Peanut Butter: If your peanut butter is drippy, use about 5 tablespoons of coconut flour. If it’s firm, use about 4 tablespoons.
Maple Syrup: You can substitute with another liquid sweetener if preferred.
Chocolate Chips: Use dairy-free chocolate chips for a vegan option.
