Dark chocolate peanut butter balls. Ummm…enough said. Dark chocolate and peanut butter are a winning combination, I think we all know that (Am I right, or am I right!?) These are super easy to make, and they will certainly hit the spot for your sweet tooth. They are vegan, and also the best part….completely sugar free! So don’t feel too guilty if you happen to eat one too many (we’ve all been there, don’t worry!)
1 cup natural peanut butter
4 tbsp maple flavoured organic agave syrup (or maple syrup)
2 tsp oat flour
pinch of sea salt
1/2 Habitual dark chocolate bar (I used 65%) – melted (or dark chocolate vegan chocolate chips)
1 tbsp organic cold pressed extra virgin coconut oil
1. Mix peanut butter and maple agave until mixture is thick.
2. Add in a small amount of oat flour (just throw two tsp worth of rolled oats into the blender, and there you have it…oat flour!) Mix well.
3. Stir in a pinch of sea salt – or to taste.
4. Roll mixture into small balls – these measurements should yield about 17 peanut butter balls. Place on a baking tray lined with foil or parchment paper.
5. Set in the freezer or fridge for 5-10 minutes.
6. Meanwhile, melt chocolate and coconut oil in a small pot on the stove top. Heat on low until melted and the mixture is smooth.
7. Use a fork to dip each individual peanut butter ball into the chocolate mixture. Place on a baking tray lined with foil or parchment paper. Continue until all peanut butter balls have been dipped in the chocolate. Save the rest of the chocolate mixture for later.
8. Freeze for 8-10 minutes. Use a fork to drizzle the remaining chocolate over top of the peanut butter balls (oh you fancy huh! this makes them look sophisticated….cause you’re a pro-(no) baker after all).
9. If you want, break off the extra chocolate for presentation – I like it (extra chocolate goodness!)
10. Store in an airtight container in the fridge (or freezer). Serve chilled, but not frozen.