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Crispy chocolate peanut butter balls
Ingredients
- 5 pitted Medjool dates
- 3/4 cup natural peanut butter
- 1/4 cup coconut flour
- 1 cup crisp rice cereal
- 2 cups dark chocolate chips
- 2 teaspoons coconut oil
- Flaked sea salt, to taste (optional)
Directions
- In the bowl of a food processor add the dates, peanut butter, and coconut flour. Blend until everything is well combined.
- Transfer the mixture into a large bowl and fold in the crispy rice cereal.
- Roll the mixture into 1-inch balls. Arrange them on a parchment-lined baking sheet and place them in the freezer for 20 to 30 minutes to firm up.
- Meanwhile, over low heat, melt the chocolate and coconut oil in a double boiler, stirring often.
- Once the chocolate is completely melted, use a fork to dip the balls one at a time, and coat them evenly with the chocolate.
- Allow any excess chocolate to drip off and set them back on the parchment-lined baking sheet. If using, sprinkle the top of each ball with a little bit of flaky sea salt.
- Refrigerate until the chocolate has completely set for about 20 minutes.
- Serve immediately or store in the refrigerator for up to one week.
