These delectable treats are bite-sized—but we’re pretty sure you’ll want more than one. A decadent marriage of peanut butter, dark chocolate, and coconut delivers incredible taste, intensified by a sprinkling of salt. Plus, these tasty little sweets are as fun to make as they are to eat.
2⁄3 cup coconut flour
2 tablespoons peanut butter
1 ounce coconut oil
1 1⁄4 ounces maple syrup
1⁄2 teaspoon vanilla extract
3 ounces dark chocolate
1 teaspoon Maldon salt
Allow coconut oil and peanut butter to soften at room temperature. Line a baking sheet with parchment paper.
In a large bowl, combine together coconut flour, coconut oil, maple syrup, peanut butter, and vanilla. Stir vigorously until mixture comes together. Roll dough into teaspoon-sized balls and place on a parchment-lined baking sheet.
Place coconut balls in freezer to chill, about 15 minutes.
Place chocolate in a medium heat safe bowl and microwave in 30-second intervals until melted. Alternatively, create a double boiler: Bring 2-inches water to a boil in a medium pot over high heat. Place bowl with chocolate over pot without touching water and stir until chocolate is melted and smooth, 2- 4 minutes.
Remove coconut balls from freezer. Using a fork, dip balls into melted chocolate, allowing excess to drip off. Transfer to a parchment-lined baking sheet. Repeat with remaining balls and chocolate. Immediately sprinkle sea salt on top of coconut balls. Chill in refrigerator for at least 5 minutes.
Remove balls from parchment and serve chilled. Coconut balls can be stored refrigerated in an airtight container for up to two weeks.