Easy Peanut Butter Balls

In a medium bowl, mix the peanut butter, maple syrup, 1 tablespoon melted coconut oil, powdered sugar, salt and vanilla extract until a uniform dough forms. (If the dough is too sticky, you can add a teaspoon or so more oil to get it to come together; it should have a playdough consistency.)

Roll the peanut butter dough into 1 tablespoon sized balls (it’s easiest to weigh them, using 15 to 16 grams for each ball).

Place the balls on a parchment lined baking sheet and freeze them for at 5 minutes while you melt the chocolate.

Meanwhile, break the chocolate into pieces. Place it in a dry glass bowl or liquid measuring cup with the ¼ teaspoon coconut oil. Microwave on High power for 20 seconds, then stir. Microwave another 20 seconds, stir, and 20 seconds more and stir. At this point it should be mostly melted with a few chunks: keep stirring until all the chocolate chunks disappear and the chocolate is perfectly smooth.

Use two forks to place each peanut butter ball into the chocolate, rotating it to evenly cover, then remove from the chocolate, gently shake off any excess, and place it back onto the parchment lined baking sheet. If desired, top with flaky sea salt.

Refrigerate for 30 minutes until set. Store up to 2 weeks refrigerated (or 3 months frozen).