320 grammes of 1 1/4 cups of natural salted peanut butter THM Gentle Sweet or a substitute indicated below, 6 tablespoons (72 grammes).
ONE tsp.Vanilla extract,
1/4 tsp. salt
32 grammes of coconut flour, 3 1/4 cups
1 1/2 cups (255 grammes) of keto chocolate chunks or chips
Coconut oil, 1 tablespoon (14 grammes).
For non-vegans, choose 5 or unsalted butter.
Combine the peanut butter, low-carb sweetener, vanilla, and salt in a medium mixing bowl.
Add the coconut flour and stir. My dough was hard enough to roll into balls. Freeze for around 30 minutes if yours isn’t. When you shape the balls, they won’t be completely firm, but that’s acceptable. They don’t have to be entirely faultless.
Get the coating ready. In a small basin or pot that can be used to melt the chocolate and dip the balls in, combine the chopped chocolate and coconut oil.
Place on a pan that will fit in your freezer and roll into about 28 20-gram balls.
Put them in the freezer to help them become more solid (since rolling with warm hands heats them up quickly).
One at a time, dip the balls into the melted chocolate, letting the extra drip off.
Put on a baking sheet lined with wax paper, cover, and chill until ready to serve.
Place in the fridge or freezer for a few months. May also be maintained for a few days at room temperature (provided it’s not too hot).