Skinny Peanut Butter Balls
Ingredients
- 2 cups peanut flour, about 240g (defatted peanuts)
- 3 tbsp pyure
- 1 tsp vanilla extract
- 2 tbsp coconut oil
- 1 tbsp coconut flour
- 1/4 tsp salt
- 3/4 cup + 2 tbsp water
- 125 grams 85% chocolate or stevia sweetened chocolate chips
Instructions
- In a measuring cup combine 1/2 cup water, vanilla, salt, sweetener and coconut oil. Microwave until the sweetener and oil is fully melted.
- In a large bowl add peanut flour, coconut flour and the warm water mixture. Mix until well combined.
- Slowly start adding water, 1 tbsp at a time (you still have 6 tbsp left). For my perfect consistency it took exactly 3/4 cup + 2 tbsp water, depending on your peanut flour you might need a little less or a little more. Your ‘dough’ should be soft but firm enough to handle and not overly sticky.
- Line a cookie sheet with parchment paper. Use a tablespoon scoop, scoop out mixture and roll into balls. You should get 32 balls. I have less because I made some in a heart mold*. Freeze for 15 minutes.
- Melt chocolate in 30 second increments in microwave, do not over heat it.
- Dip each peanut butter ball in the melted chocolate and return to the cookie sheet (I used a toothpick and fork to assist me). Place back in the freezer for a few minutes. Drizzle remaining chocolate over the peanut butter ball, optional. Store in the refrigerator in an air tight container.
Notes
*You can use a candy mold to really fancy these up – drop a small amount of melted chocolate into each cavity and using either use a very small spoon or your finger spread the chocolate around. Put the mold in the freezer for 5 minutes. Fill each cavity with the ‘dough’ and top it with more melted chocolate. Place back in freezer for another 15 minutes. Gently pop them out.