If you are a peanut butter lover (and if you like chocolate) then this is a MUST TRY!! These peanut butter chocolate balls would be a perfect addition to any party (even over the holidays) or you could store them in the freezer for when you need a sweet treat! This recipe came directly from 21 Day Fix trainer, Autumn Calabrese. It was featured in her cooking show called Fixate, which is found exclusive on Beachbody on Demand. I do want to note, my approach in melting the chocolate is different from what the recipe called for. I opted to melt it using the microwave and the original recipe melted it using the stove top. It was a fun recipe to make with my 4 year old daughter and yes, it definitely passed the taste test for the entire family!
 |
| Peanut Butter Chocolate Balls |
Give it a try and let me know what you think!
Ingredients:
Serving Size: 1 ball = 1 yellow and 1 tsp according to color coded portion control plan
- Parchment Paper
- 1 cup all-natural creamy peanut butter (only ingredient should be peanuts)
- 1 Tbsp cornstarch (I used GMO-free)
- 3/4 cup coconut flour
- 2 Tbsp pure maple syrup
- 8 oz semisweet chocolate (62% cocoa or higher)
- 2 tsp extra-virgin coconut oil, unrefined
Directions:
- Line a large baking sheet with parchment paper and set aside.
- Combine peanut butter, cornstarch, coconut flour, and maple syrup in a medium bowl. Blend well with a spatula. The mixture will turn in to a dough.
- Shape dough into 24 1-inch balls. If dough is sticking to your hands, spray your hands with a little coconut oil spray. Place each ball on the prepared baking sheet and stick a toothpick in the center of each ball. Place in refrigerator for approximately 20 minutes.
Peanut Butter Chocolate Balls - When peanut butter balls are ready, place chocolate and 2 tsp coconut oil in a microwavable bowl. Heat in microwave at 50% power in 30 minute increments until chocolate is just melted. Be sure not to burn the chocolate.
- Remove balls from the refrigerator. Hold each ball by the toothpick and dip into chocolate, swirling to coat. Use small spoon as needed to help coat each ball. Return to baking sheet and repeat until all peanut butter balls are covered.
Peanut Butter Chocolate Balls - Place baking sheet back in refrigerator for at least 1 hour or until chocolate is hardened.
- Store in an airtight container in refrigerator or freezer.
ENJOY!!