Ingredients (Makes ~18–20 balls)
Peanut Butter Filling
- 1 cup creamy peanut butter
- ½ cup almond flour (or oat flour if not low-carb)
- 3–4 tbsp powdered sweetener (monk fruit or erythritol, optional)
- 1 tsp vanilla extract
- Pinch of salt
Chocolate Coating
- 1 cup sugar-free dark chocolate chips (or regular if preferred)
- 1 tsp coconut oil (for smooth melting)
Instructions
1. Make the Filling
In a bowl mix:
- peanut butter
- almond flour
- sweetener
- vanilla
- salt
Stir until a thick dough forms.
If too soft, add a little more almond flour.
2. Shape Balls
Roll mixture into small balls (about 1 inch).
Place on a parchment-lined tray.
Freeze for 15–20 minutes so they firm up.
3. Melt Chocolate
In a microwave or double boiler:
- melt chocolate chips with coconut oil
Stir until smooth.
4. Coat
Dip each peanut butter ball into melted chocolate.
Use a fork to let excess drip off.
Return to tray.
5. Set
Refrigerate 20–30 minutes until chocolate hardens.
Storage
- Fridge: up to 10 days
- Freezer: up to 2 months
Low-Carb / High-Protein Tips
- Use sugar-free chocolate
- Swap some peanut butter for powdered peanut butter to reduce fat/carbs
- Add 1 scoop vanilla or chocolate protein powder to the filling for extra protein
Fun Variations
Crunchy Version
Add:
- chopped peanuts or crushed almonds
Coconut PB Balls
Roll finished balls in:
- unsweetened shredded coconut
