- 1 tsp coconut oil
- 200 gms peanut butter
- Pinch of salt
- 20 gms coconut flour
- 40 gms pure maple syrup
- 60 gms Lindt dessert premium dark chocolate
Mix together peanut butter, maple syrup and coconut flour.
Roll into 20 even balls (I use a Mellon baller)
Place in the fridge for 10 minutes (this lets the balls set faster once they hit the hot Choc).
Melt the chocolate (I do this in the microwave in a glass bowl or jug) then add 1tsp coconut oil, stir.
Dip each ball into the chocolate and let set at room temperature.
Store in an airtight container in the fridge.
*please note if you use any other peanut butter your smart points may change, the PB must be 100% nuts ground into PB only*