Fixate Chocolate Covered Peanut Butter Balls

I love desserts.  I love to bake them, look at pictures of them, and certainly eat them.  I’m always on the lookout for cleaner treats or healthier versions of desserts that I love, so when I saw that the healthy cooking show on Beachbody On Demand–Fixate–had Chocolate Peanut Butter Balls on their menu, I wanted to immediately try them!

I’ve made these several times for multiple occasions, and they are always a huge hit!  These are actually on our Advent activity list to take to my son’s school teachers.  Yum!

One important note with this recipe is to make sure that you use PURE maple syrup, not the cheap pancake syrup.  It will not taste the same, and it changes the nutrition.  Pure maple syrup is a sugar that is easier to digest and is used by the body as energy, not stored as fat like the added sugar in the cheap stuff.

These are great for a holiday potluck, simple gifts for neighbors, or when you want a nice dessert for a get-together.  Or when you want chocolate.

2 of these count as 1 yellow snack container for the Portion Fix.

Fixate Chocolate Covered Peanut Butter Balls

1 cup natural creamy peanut butter

1 tbsp cornstarch

3/4 cup coconut flour

2 tbsp pure maple syrup

8 oz dark chocolate, chopped or chips

2 tsp coconut oil

  1. Line a large baking sheet with parchment paper
  2. Combine peanut butter, corn starch, coconut flour and maple syrup in a large bowl, food processor or stand mixer.  Blend well until it becomes a uniform dough.  Add hot water as necessary to moisten it.
  3. Using clean hands, shape dough until 1 inch balls; place a toothpick into the center of each ball. Place on baking sheet and refrigerate for 20 minutes. ***I actually just use a 1/2 tbsp measuring spoon because they have a nicer shape and don’t melt this way.
  4. While you wait for the balls to chill, put the chocolate and coconut oil in a small, microwavable bowl.
  5. Melt the chocolate and oil 30 seconds at a time in the microwave, stirring after each 30 second interval, until completely melted and smooth (this usually takes me three rounds).  Let cool slightly.
  6. Remove balls from refrigerator.  Hold a ball by the toothpick and dip it into the chocolate, swirl it to completely coat or use a spoon to pour chocolate over the top of it.  Repeat with each of the balls, returning them to the baking sheet.
  7. Refrigerate for at least 1 hour or until chocolate has hardened.
  8. Store in an air tight container in the fridge or freezer.

Enjoy!

 

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