Ingredients:

  • 1.5 cups (380g) creamy peanut butter
  • 0.5 cup (115g) unsalted butter, softened
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 tsp (1.5g) fine sea salt
  • 3.5 cups (420g) powdered sugar, sifted
  • 2 cups (340g) semi-sweet chocolate chips
  • 2 tsp (10g) coconut oil

Instructions:

  1. In a stand mixer with a paddle attachment, beat the peanut butter and softened butter on medium speed until uniform and pale, approximately 2 minutes.
  2. Add the vanilla extract and fine sea salt, mixing until fully integrated.
  3. Turn the mixer to low and gradually add the sifted powdered sugar one cup at a time until a soft dough forms that is not sticky to the touch.
  4. Shape the centers. Roll the dough into 1 inch balls (about 40 servings). They should be roughly the size of a large marble.
  5. Place the balls on parchment and freeze for 15 minutes until firm to the touch.
  6. Insert a toothpick into the center of each ball for dipping. Melt chocolate chips and coconut oil in the microwave in 30-second intervals until smooth. Dip peanut butter balls into chocolate, leaving a small circle of peanut butter visible at the top. Chill for 5 minutes to set.