
Ingredients:
3/4 cup organic crunchy peanut butter (I only had creamy so I added a few sprouted brown rice puffs)
1/4 cup honey
1/3 cup coconut flour
Pinch sea salt
For the chocolate coating: 4 oz dark chocolate or dairy free chocolate chips
1 teaspoon coconut oil

1. In a medium bowl or kitchen-aid, mix together the peanut butter, honey and a pinch of sea salt.
2. Add in the coconut flour gradually – starting first at 1/4 cup then adding about a tablespoon at a time until the consistency is “dough” like.
3. Use your hands to form small balls, put them on a cookie sheet lined with parchment paper and freeze for about 30 minutes.
4. Melt the chocolate and coconut oil (I use a double boiler but you can also use a small pan sitting in a big pan of water) until it’s a creamy consistency.
5. Use 2 spoons to dip the balls into the chocolate. Put them back onto the same baking sheet and once they are all coated put back into the freezer for a few minutes. Once they are hard put them onto a plate, ziplock or glass container and store them in the fridge or freezer.
Happy Holidays!!
ENJOY!!
