Ingredients:

  • 1.5 cups (380g) creamy peanut butter
  • 0.5 cup (115g) unsalted butter, softened
  • 3 cups (375g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 tsp (1.5g) fine sea salt
  • 12 oz (340g) semi-sweet chocolate chips
  • 1 tbsp (15ml) refined coconut oil

Instructions:

  1. Combine the peanut butter and softened butter in your mixer until pale and fluffy. Note: This incorporates air for a lighter bite.
  2. Mix in the vanilla extract and sea salt until fully incorporated.
  3. Gradually add the powdered sugar until a stiff dough forms. Note: If it's too sticky to roll, add 2 more tablespoons of sugar.
  4. Use your scoop to portion out the dough, rolling them between your palms until perfectly spherical and smooth.
  5. Place the balls on a parchment lined tray and freeze for 30 minutes until firm to the touch.
  6. Melt the chocolate chips and coconut oil together in 30 second bursts until silky and completely liquid.
  7. Drop a chilled ball into the chocolate, roll to coat, and lift out with a fork. Tap the fork gently to remove excess.
  8. Place back on the tray and refrigerate for 30 minutes until the chocolate is hard and matte.