PEANUT BUTTER CHOCOLATE BALLS
I love chocolate and peanut butter together! These sweet treats are made with no added sugar. I made them for an 80 Day Obsession refeed day treat – a special food day to reload my glycogen — the carbohydrates that are stored in our liver and muscles — they act as our body’s back-up fuel source.
Apparently, muscle glycogen, allows us to push harder during exercise, so when we top off our glycogen stores, we’re able to push even harder in the next workout.
You don’t have to workout to make them though 🙂
PEANUT BUTTER CHOCOLATE BALLS
Makes 24 (1 ball per serving)
Ingredients
- 1 cup all-natural smooth peanut butter
- 1 Tbsp. cornstarch ¾ cup coconut flour
- 2 Tbsp. pure maple syrup
- Hot water
- 8 oz. semisweet chocolate, 62% cocoa or higher, chopped
- 2 tsp. extra-virgin organic coconut oil, unrefined
Steps
1. Line a large baking sheet with parchment paper. Set aside.
2. Combine peanut butter, cornstarch, coconut flour, and maple syrup in a medium bowl; blend well with a spatula until mixture forms a uniform dough.
3. Using clean hands, shape dough into twenty-four 1-inch balls; place a toothpick in the center of each ball. Place on prepared baking sheet. **Refrigerate for 20 minutes.
4. Fill small saucepan with 2 inches of water; bring to a boil over high heat. Reduce heat to low.
5. Place a heat-proof mixing bowl over saucepan. Add chocolate and oil. Stir for 2 to 3 minutes, or until just melted. Make sure water does not splash into the bowl.
6. Remove balls from refrigerator. Hold a ball by the toothpick and dip into chocolate, swirling to completely coat. Return to baking sheet. Repeat with each ball. (For any uncoated areas, coat carefully with a spoon dipped into chocolate.)
7. **Refrigerate for at least 1 hour, or until chocolate has hardened.
8. Store in airtight container in the refrigerator.
