°320 grams of 1 1/4 cups of natural sweet THM salted peanut butter or a substitute indicated below, 6 tablespoons (72 grams).
°ONE tsp. Vanilla extract,
°1/4 tsp salt
°32 grams coconut flour, 3 1/4 cups
°1-1/2 cups (255 grams) keto chocolate pieces
°Coconut oil, 1 tablespoon (14 grams).
°For non-vegans, choose 5 or unsalted butter.
Mix the peanut butter, low-carb sweetener, vanilla and salt in a medium mixing bowl.
Add the coconut flour and mix. My dough was hard enough to roll into balls. Freeze for about 30 minutes if yours is not. When you train the balloons, they won’t be completely firm, but that’s okay. They don’t have to be 100% clean.
Get the coating ready, quick. In a small bowl or pan that can be used to melt the chocolate and dip the balls, mix the chopped chocolate and coconut oil.
Place on a saucepan that will fit in your freezer and roll in about 28 balls of 20 grams.
Put them in the freezer to help them become stronger (since rolling with warm hands warms them up quickly).
One at a time, dip the balls in the melted chocolate, letting the excess drain.
Place on a baking sheet lined with waxed paper, cover and refrigerate until ready to serve.
Refrigerate or freeze for a few months. Can also be kept a few days at room temperature (provided it is not too hot).