In a large mixing bowl, whisk together almond flour, coconut flour, and coconut sugar. Mix in melted peanut butter, 2 tablespoons coconut oil, and vanilla extract. Mix until well combined. Refrigerate 14 to 20 minutes or until mixture is firm.
These chocolate peanut butter balls are not only delicious but they are grain-free making them the perfect dessert to bring to any gathering.
Watch how this recipe comes together on HSTV.com.
Servings and Ingredients
|1 c. Full Circle almond flour|
|½ c. Full Circle coconut flour|
|½ c. Full Circle coconut sugar|
|1 c. Hy-Vee natural peanut butter, melted|
|3 tbsp. Full Circle coconut oil, melted and divided|
|2 tsp. Hy-Vee vanilla extract|
|1 c. Hy-Vee semi-sweet chocolate chips, melted|
Things To Grab
- Large mixing bowl
- Medium microwave-safe bowl
- Wooden skewers
- Wax paper
- Baking sheet
Use a tablespoon to form mixture into balls. Place balls on a wax paper-lined baking sheet. Refrigerate an additional 15 to 20 minutes.
Meanwhile, melt chocolate and remaining 1 tablespoon coconut oil in a medium microwave-safe bowl at 30-second increments until melted and smooth. Insert a wooden skewer into the center of each peanut butter ball. Dip in chocolate, leaving an opening at the top of the ball. Place back onto cookie sheet. Repeat with remaining peanut butter balls. Refrigerate until chocolate is set. Store in the refrigerator until ready to serve.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 0mg
- Sodium: 25mg
- Total Carbohydrates: 12g
- Protein: 4g
HSTV.com; Substitute Teacher, Chocolate Peanut Butter Balls episode