Peanut Butter Balls (Guest Recipe!)

One of the best things about going back to Australia is not only seeing the family, but also the epic plant-based food my mum and brother whip up. Honestly, it's seriously restaurant quality and I'm so lucky to have a family that also shares a love for good food.

During my most recent trip home, my brother Emerson (AKA @emerson_cooks) presented me with this chocolate coated ball crowned with flaky sea salt.
Of course I was curious of what was inside, and after one bite, I was hit with an explosion of sweet & salty peanut butter epicness!!!
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I'm a peanut butter fiend as you know, and I happily enjoyed one everyday until I flew back to Germany.

Once I returned back, I immediately made the recipe for my friends, and they too where transfixed with the sheer amazingness of this sweet treat. 

Enjoy!

Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me, @ballerina_bites and Emerson, @emerson_cooks on Instagram so we can see your wonderful recreations!

 Ingredients
3/4 cup 100% peanut butter
1/3 cup brown rice or maple syrup
1/4 cup coconut oil, melted
1/4 cup coconut flour
1/4 cup almond meal
150g 70% dark chocolate
Flaky sea salt

Method
Combine peanut butter, syrup, coconut oil, coconut flour and almond meal in a bowl.
Allow the mix to set in the fridge for 20minutes approx.
Roll the dough into 2 tbsp balls and place onto a tray or plate lined with baking paper.
If you find the balls difficult to shape, portion them out and allow to sit in the freezer for 5mins, before rolling again and creating a smoother rounder shape.

Melt dark chocolate using the double boiler method over low heat, or in a microwave safe bowl at 20- 30 second intervals, stirring after each interval (be careful not to burn it!).
Coat the balls in the chocolate and top each one with a generous pinch of sea salt.

​Allow to set for a further 10mins before enjoying.

​Store the peanut butter balls in the refrigerator in an airtight container for one week (if they even last that long!).

Note*
Be aware the salt tends to become liquid the more it sits in the fridge, so if you're serving to people, I would suggest making the day before or day of.