Tomato and basil turkey burgers!

Chocolate Peanut Butter Balls

This is an awesome recipe from the Fixate cooking show with Autumn Calabrese and her brother Bobby.  I have made these numerous times and they are always a hit. I have also gone a little off script and used some white chocolate to cover some of the peanut butter filling and to also do a dark chocolate with white chocolate drizzle for a dramatic effect.  These are easy to make, taste great and are a fabulous healthier alternative.

INGREDIENTS

Parchment Paper
1 cup all-natural creamy peanut butter (only ingredient should be peanuts)
1 Tbsp cornstarch
3/4 cup coconut flour
2 Tbsp pure maple syrup (you can substitute with stevia)
8 oz semisweet chocolate (62% cocoa or higher)
2 tsp extra-virgin coconut oil, unrefined
Directions:

INSTRUCTIONS

1. Line a large baking sheet with parchment paper and set aside. 
2. Combine peanut butter, cornstarch, coconut flour, and maple syrup in a medium bowl. Blend well with a spatula. The mixture will turn in to a dough.
3. Shape dough into 24 1-inch balls. If dough is sticking to your hands, spray your hands with a little coconut oil spray. Place each ball on the prepared baking sheet and stick a toothpick in the center of each ball. Place in refrigerator for approximately 20 minutes. 
4. When peanut butter balls are ready, place chocolate and 2 tsp coconut oil in a microwavable bowl. Heat in microwave at 50% power in 30 minute increments until chocolate is just melted. Be sure not to burn the chocolate. 
5. Remove balls from the refrigerator. Hold each ball by the toothpick and dip into chocolate, swirling to coat. Use a small spoon as needed to help coat each ball. Return the ball to the baking sheet and repeat until all peanut butter balls are covered. 
6. Place baking sheet back in refrigerator for at least 1 hour or until chocolate is hardened. 
7. Store in an airtight container in refrigerator or freezer. 

Tips:

*You can also melt the chocolate in a double boiler, being careful not to get any water into the chocolate as it will seize up.

*To prevent the balls from sticking to your hands when you roll them, lightly coat your hands with nonstick cooking spray or coconut oil. (You can also use a cookie scoop)

*You can substitute the peanut butter for almond, cashew butter or sunflower seed butter.

* I have also on occasion used white chocolate chips to cover some of the peanut butter balls and then alternately drizzled some of the white chocolate over the dark chocolate covered balls for a dramatic and festive effect.

* You can coat appleslices, banana slices, pineapple rings, orange and kiwi slices and of course strawberries with left over chocolate.

* Serving Size: 1 ball = 1 YELLOW and 1 Tsp according to color coded portion control plan