- Prep Time: 15m
- Cook Time: 10m
- Total Time: 25m
- Serves: 8
- Yield: 22 pieces
Ingredients
- 3/4 cup peanut butter
- 1/4 cup honey
- 3/4 cup coconut flour
- 3 tablespoons wheat germ
- 1 pinch sea salt, to taste
- 3/4 cup chocolate chips
- 1 teaspoon coconut oil
Instructions
- Mix together peanut butter and honey in a mixing bowl.
- Add the wheat germ and stir. Add the coconut flour one heaping tablespoon at a time, adjusting the amount to get a dough that sticks together.
- Using a small cookie scoop, dish out each ball onto a cookie sheet lined with parchment paper or aluminum foil. Put in freezer for 10 minutes to set.
- While balls are setting in the freezer, melt chocolate with coconut oil. I use a Crock-Pot Little Dipper to melt mine, which keeps the chocolate from scalding and eliminates the risk of water ruining the chocolate by double boiling.
- Remove balls from freezer. Dip each one into the chocolate and set on the tray. Freeze for 10 minutes to set.
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