Chocolate Peanut Butter Balls - 21 Day Fix/FIXATE

Who can resist peanut butter and chocolate? (Answer: No one.) It’s a magical combination that hits all the right flavor notes, even if you don’t have a sweet tooth.

Thanks to Autumn Calabrese and her professional chef brother Bobby, you can have your peanut butter and chocolate and eat it, too — their recipe for Peanut Butter Chocolate Balls are the bomb. These kid-approved mouthfuls of sweet, snacky goodness are fun to make and even more fun to eat.

And kids of all ages can enjoy these: They’re the perfect finisher after a family dinner or a holiday, like Christmas or Valentine's Day!
Luckily these treats won't put you off track for your health and fitness goals, because they are perfectly proportioned for a healthy combo of delicious and nutritious.

Serving Size: 1 ball = 1 yellow and 1 tsp according to color coded portion control plan

INGREDIENTS

Parchment Paper
1 cup all-natural creamy peanut butter (only ingredient should be peanuts)
1 Tbsp cornstarch (I used GMO-free)
3/4 cup coconut flour
2 Tbsp pure maple syrup (I used stevia)
8 oz semisweet chocolate (62% cocoa or higher)
2 tsp extra-virgin coconut oil, unrefined
Directions:

INSTRUCTIONS

1. Line a large baking sheet with parchment paper and set aside. 
2. Combine peanut butter, cornstarch, coconut flour, and maple syrup in a medium bowl. Blend well with a spatula. The mixture will turn in to a dough.
3. Shape dough into 24 1-inch balls. If dough is sticking to your hands, spray your hands with a little coconut oil spray. Place each ball on the prepared baking sheet and stick a toothpick in the center of each ball. Place in refrigerator for approximately 20 minutes. 
4. When peanut butter balls are ready, place chocolate and 2 tsp coconut oil in a microwavable bowl. Heat in microwave at 50% power in 30 minute increments until chocolate is just melted. Be sure not to burn the chocolate. 
5. Remove balls from the refrigerator. Hold each ball by the toothpick and dip into chocolate, swirling to coat. Use small spoon as needed to help coat each ball. Return to baking sheet and repeat until all peanut butter balls are covered. 
6. Place baking sheet back in refrigerator for at least 1 hour or until chocolate is hardened. 
7. Store in an airtight container in refrigerator or freezer. 

Tips:

*You can also melt the chocolate in the microwave (This is what I did). Place morsels and oil in microwave-safe container. Microwave on 50 percent power for 30 seconds; stir. Microwave for an additional 30 to 45 seconds or until just melted. Do not overcook.

*To prevent the balls from sticking to your hands when you roll them, lightly coat your hands with nonstick cooking spray. (I just used a cookie scoop and not my hands).

*You can substitute the peanut butter for almond or cashew butter, or even sunflower seed butter to make them nut free.