Ingredients

The following ingredients have 4 Servings
  • 1/2 cup peanut butter
  • 1.4 oz sugar-free chocolate ((dairy-free))
  • 5 tbsp cocoa powder
  • 2 1/2 tbsp coconut flour
  • 1/2 cup powdered Erythritol

Instruction

  • I recommend measuring the ingredients in grams for exact results. Also, watch the video in the post for visual instructions.
  • Add the peanut butter and chocolate to a medium bowl and place it into a pan filled with hot water. Alternatively, microwave in 15-20 second spurts, mixing in-between, until melted.
  • Once melted add the cocoa powder, coconut flour, and powdered Erythritol. Stir with a spoon until combined. Then place the bowl into the fridge for about 15 minutes, to chill and firm up the mixture.
  • Use your hands to roll around 1 tablespoon of the mixture (20 grams) into a ball. Then place it onto a cookie sheet or plate, lined with wax paper. Do this with the remaining mixture (I had enough dough for 14 balls). Chill again for a bit, then enjoy.
  • Store leftovers in the fridge for up to a week or freeze.