Peanut Butter Chocolate Chip Cookie Dough Energy Balls
Equipment
- melon baller or roll balls by hand
Ingredients
For the balls
- ¼ cup creamy peanut butter, stirred only ingredient should be peanuts
- ¼ cup nut and seed butter (or more peanut butter or another nutbutter)
- 2 ½ tbsp maple syrup
- ¼ cup fine coconut flour or almond flour
- ¼ tsp sea salt
For the chocolate coating
- ¼ cup semi-sweet or dark chocolate chips
- 1 tsp avocado oil
- sea salt, for sprinkling on top of the chocolate optional
Instructions
Make the energy balls
- Line a baking sheet with unbleached parchment paper. Set aside.In a medium-sized mixing bowl, combine the peanut butter, nut and seed butter, maple syrup, coconut flour, and sea salt.
- Next, use a melon baller or a spoon and your hands to form the energy balls.*This recipe makes roughly about 18-24 depending on how big you form them.Put them on the baking sheet, then place the baking sheet in the freezer to firm up for 30 minutes before coating them in chocolate.
Make the chocolate coating
- Add the chocolate chips and avocado oil to a medium glass bowl. Place the bowl over a small saucepan with 1 inch of water simmering in the bottom to melt the chocolate. Remove from the heat, stir to combine the chocolate and oil, then let cool slightly for 3-4 minutes.
- Take each ball and dip the top in the chocolate coating. Optional: sprinkle the top with a pinch of sea salt.
- Place in the freezer again for 30 minutes to harden the chocolate before storing.Place in an air-tight container in the fridge for up to 10 days.