Peanut Butter Balls

Prep Time: 1 hour
Serves 20 (makes about 60 balls, 1 serving = 3 balls)

No candy thermometer or advanced dessert making skills needed! These detoxed peanut butter balls taste like Reese’s Peanut Butter Cups but sooooo much better.  They are easy to make and are an essential part of any holiday cookie assortment.  Rolling the small balls is the most time consuming part of this recipe but worth the effort.  They store in the freezer for months and are a low-carb, fiber rich treat that will satisfy any candy craving.  Top them with chopped peanuts, flaked sea salt or cacao nibs for a festive, decorative crunch.  No one will believe these are sugar-free!

Directions:

Line a cookie sheet with wax or parchment paper.

Use a hand mixer to cream together peanut butter, Butter Swap, vanilla and salt.  Add Powdered Sugar Swap and continue blending until well incorporated.  Add hot water 1 tablespoon at a time until the mixture sticks together well and will easily roll into small balls.  Make ¾”-1” balls and place them on the lined cookie sheet.  Transfer to the refrigerator for 20-30 minutes until firm.  

Use a double boiler (or microwave) to melt the chocolate and coconut oil until smooth, stir frequently.  Use a toothpick to dip each peanut butter ball into the chocolate, completely coating each ball.  Allow the excess chocolate to drip off before placing back on your tray.  Top with chopped peanuts, flaked sea salt or cacao nibs while the chocolate is still soft.  Transfer to the fridge for a couple hours to completely harden the chocolate coating before storing covered in the fridge for up to 1 week or freeze for long term storage.