Crunchy Peanut Butter Balls
The peanut butter balls I grew up eating were made with crisp rice cereal for an addictive crunchy center, but when I first made this recipe my family was eating grain-free, so we used crunchy peanut butter instead, for a similar crunch.
You can use smooth peanut butter if you’d prefer that. These are delicious either way!
Healthy Peanut Butter Balls
Honey replaces the powdered sugar called for in traditional recipes, and fiber-rich coconut flour helps to balance blood sugar for a healthier dessert option. If you’d prefer to use almond flour, be sure to check the notes below the recipe.
I like to add a little coarse sea salt on top of these peanut butter balls to boost their flavor, but be sure to add it quickly when you dip the balls into the melted chocolate, as it will harden quickly. (The salt will only stick to melted chocolate.)
Dark Chocolate Coating
There is still a bit of refined sugar in the chocolate used for the coating, but if you use a dark chocolate (70% or darker) it’s pretty minimal. You can make a homemade chocolate coating, if you prefer, just keep in mind that a homemade chocolate will melt much faster at room temperature.
Recipe Notes:
You can make this recipe using almond butter or sunflower seed butter instead of peanut butter, if you prefer. If you don’t want to use coconut flour in the recipes, I’ve successfully used 3/4 cup blanched almond flour in its place. For a vegan dessert, swap the honey for maple syrup instead.
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