I realize there are about a million peanut butter ball recipes out there but I just had to add one more. I’ve been craving these like mad lately and got hit by some inspiration this morning to add coconut flour as a thickening agent, so here they are! These are about as healthy as peanut butter balls can possibly get, and they taste so much better than their graham cracker and butter counterpart. If you can get your hands on some coconut milk powder, it is an amazing addition.
Obviously these are a hit with everyone in the house, and we seem to have a never-ending supply since I keep trying to perfect the recipe. Most of the recipes I’ve been playing around with lately include protein powder to increase the acceptability of me eating them for breakfast – see notes below. Of course, they also make a great post-workout treat!
Peanut Butter Balls
- 1 cup natural peanut butter
- 1/2 cup almond flour
- 1 tsp coconut flour
- 3 tbsp honey
- 1/2 tsp sea salt
- optional: 2 tbsp coconut milk powder
- 3/4 cup chocolate chips
- 1/2 tbsp coconut oil
Mix the first 5 (or 6) ingredients together in a bowl.
Let sit for a few minutes to let the coconut flour absorb thicken the mixture and then form into tablespoon sized balls.
Refrigerate while you melt the chocolate.
Using a double boiler, or a bowl placed over a pot of simmering water, melt the chocolate chips and coconut oil, stirring frequently. If the chocolate mixture seems too thick, just add a little more coconut oil to thin it out.
Roll peanut butter balls in chocolate using a spoon and place on a silpat sheet or any other non-stick paper. A plate will do!
Store in the refrigerator.
- If you want to increase the protein content of the balls you can add 1/4 cup of protein powder and decrease the almond flour to 1/4 cup.
- If you want the coconut taste but don’t have coconut milk powder, you can use 1/2 cup peanut butter and 1/2 cup coconut/almond butter by MaraNatha.