Ingredients:

  • 1.5 cups (375g) creamy peanut butter
  • 0.5 cup (115g) unsalted butter, softened
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 tsp (1.5g) fine sea salt
  • 3.25 cups (390g) powdered sugar, sifted
  • 2 cups (340g) semi-sweet dark chocolate chips
  • 1 tbsp (15g) refined coconut oil

Instructions:

  1. In a stand mixer, cream together the softened butter and creamy peanut butter on medium speed until the mixture is uniform and pale in color.
  2. Add the vanilla extract and fine sea salt, mixing until combined.
  3. Reduce mixer speed to low and gradually incorporate the sifted powdered sugar one cup at a time until a firm dough forms that does not stick to your palms.
  4. Scoop 1-tablespoon portions and roll between palms to create 1-inch spheres. Place on a parchment-lined baking sheet.
  5. Place the balls on parchment and freeze for 30 minutes until they feel cold and firm.
  6. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Heat in 30-second intervals, stirring until completely smooth and glossy.
  7. Using a toothpick, dip each chilled ball into the melted chocolate, leaving a small circle of peanut butter visible at the top. Return to the baking sheet and refrigerate for an additional 20 minutes until set.