Are there ever enough peanut butter balls to go around?
These Chocolate Peanut Butter Balls are certainly an old favorite. I know I’m not alone when I say that. Chocolate and peanut butter is a combination that’s hard to beat, don’t you think?
Plus, these Chocolate Peanut Butter Balls couldn’t be easier. Really. Dipping treats in chocolate may be intimidating to some, but once you try it a couple of times, it’s really very easy. I promise.
A few Peanut Butter Ball recipe notes:
Make sure there is room in the fridge for chilling a baking sheet of these. Chilling is important!
The peanut butter dough can be made ahead, tightly wrapped in plastic and refrigerated for a couple of days until ready to form the balls.
Warm hands will make the dough soften. If dough begins to soften, return the dough to refrigerator to firm back up for a little while. The same can be said for working in a warm space. If it’s hot where you are, you may need to keep returning the dough to the refrigerator.
A wooden skewer or thick toothpick will help for dipping the peanut butter balls in chocolate. Once dipped and excess chocolate has dripped off, slide a fork under the ball (skewer between tines) and pull the skewer out from below, while holding ball with fork. Then use skewer to gently push ball off of fork onto lined baking pan.
For chocolate dipping, try this tip. Once dipped in chocolate, while holding the skewered peanut butter ball over container of melted chocolate, gently tap your wrist or hand with your other hand until the excess chocolate drips off. I thought it was an odd thing to tap my wrist or arm instead of just shake the stuff off, until I tried it. Works like a charm!
1 cup peanut butter or almond butter
1 1/4 cup almond flour
1/4 cup erythritol
4 oz Sugar Free Chocolate Baking Bar or chips
Combine the peanut butter, almond flour and sweetener of your choice. Mix it until it’s well combined.
Place the peanut butter mixture in the freezer for about an hour (or at least enough to cool it to form the balls).
Roll the cold dough into small size balls about 1 inch in diameter.
Note: if your hands tend to be on the bit warm side, you will notice you have to roll the balls quickly so the peanut butter doesn’t melt in your hands again.
Melt the chocolate as instructed on the package. I ended up putting the bar into a small microwave safe bowl and heat it for seconds at a time until it was completely melted. I believe it took a minute to get it to the consistency I wanted.
Use a thick toothpick to hold the ball and dip it into the melted chocolate.
Place the chocolate dipped peanut butter balls onto a silicone mat or wax paper to prevent sticking until the chocolate hardens. You can place them back into the freezer to speed up the hardening process.
Keep these stored in an airtight container in the refrigerator.
This recipe makes between 15 and 20 balls!
Amount Per Serving (1 ball)
Total Fat 10.5g
Total Carbohydrate 3.9g
Dietary Fiber 2g
Net Carbs 0.8g