5 tbsp cacao nibs (or you can use rice crispies like in the original recipe)
For the coating:
3 tbsp coconut oil
3 tbsp cacao powder
3 tbsp agave
Cacao nibs for aesthetic factor (optional)
Makes approximately 10 balls
In a bowl mix together the peanut butter with the agave/maple syrup vigorously for 60 seconds. In this time the peanut butter should turn from quite runny to a thick consistency. The more you stir the thicker it will get.
Add in the coconut flour a little bit at a time, stirring again vigorously until you’ve got yourself a thick batter. Warning – quite a bit of muscle is required for this step, if you’re anything like me you may need a break in between the mixing!
Add the sea salt and cacao nibs and stir until well combined.
By now the mixture should stick together quote nicely and easily be rolled into a ball
Take small spoon sized pieces from the batter, roll into individual balls and place on a tray lined with parchment paper. You should get around 10 from this mixture if you managed to refrain from “sampling” the batter
Once they’re all rolled out pop in the freezer while you prepare your chocolate mixture
In a saucepan over a very low heat melt down you coconut oil and stir in the agave and cacao making sure they’re mixed well and set off the heat allowing to cool to room temperature
With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and repeat for rest. (Save the leftover melted chocolate for a second layer.)
For added texture , roll the balls in cacao nibs then place on a plate or cutting board lined with parchment paper
Place back in the freezer to harden for approx. 10 minutes and repeat the chocolate dipping step to get a nice thick chocolate coating.
Place back in the freezer for another 10 minutes or until the chocolate layer is hard
Serve and enjoy!
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