Peanut Butter Balls
½ cup of roasted-salted peanuts
½ Tbl of peanut oil
1 Tbl of honey
Sea salt to taste
Coating
4 oz of dark chocolate
2 oz of whipping cream
Directions:
In a small food processor combine the peanut butter ball ingredients to form a thick paste. Refrigerate until cold. Then remove blobs using a small spoon scoop out a portion and roll it in the palm of your hand to round it. You’re making little balls about 3/4-inch in diameter. Make small balls so you can have two!
Put the rounded balls on a cookie sheet and put them back in the refrigerator to chill again for 30 minutes.
In a small container melt the chocolate and cream to make the coating.
To keep the carbs low, what I did was poke each peanut butter ball with a tooth pick dipped in chocolate and then dipped the bottom of the peanut butter ball in the chocolate coating. This way I had peanut butter balls that were coated on the bottom with a chocolate dot on top. You’ll probably have extra chocolate coating. You need enough to dip them in so it leaves extra.
Chill, covered, until ready to serve.
They won’t last long in most houses.
By the way, when I tried to double or triple the recipe it didn’t work. I got peanut butter mush so I recommend you make each batch separately.
These are a majorly BIG YUM.
Enjoy!
Cheers,
Zola
Send email to Zola at zolacooks@gmail.com.
