*The nutritional information is based on 18 balls, which are a fairly generous size three-bite size. You may absolutely roll them smaller for truly bite-size balls if preferred.
**A half cup of chocolate is about the right amount to coat the peanut butter balls, but for easier dipping, I find it helpful to start with a little more. If you don’t have melting chocolate, you may add a ½ tablespoon of coconut oil to each ½ cup of chocolate chips.
Nutrition information per ball (using yield of 18): 120 calories, 6 gm total fat, 2 gm saturated fat, 3 gm protein, 33 mg sodium, 16 gm total carbohydrate, 1.7 gm dietary fiber
- Look for all natural peanut butter, without added hydrogenated oils or palm oil.
- If you like extra crunch, try all natural crunchy peanut butter.
- You can also dust the peanut butter balls with crushed peanuts while the chocolate is still melted
A few more things:
- For those who enjoy the salty-sweet combination, a touch of flaky sea salt may be sprinkled on the chocolate before it sets.
- Cheryl’s original recipe calls for ½ cup of peanut butter, but my taste testers and I enjoyed the higher proportion of peanut butter to honey.
- I have yet to try, but I think pure maple syrup would be a lovely alternative to honey for those who enjoy. Also, agave would likely work well while offering a neutral flavor profile. Whichever sweetener you choose, feel free to taste before rolling, and add a little extra peanut butter if you’d like more creaminess and stronger peanut flavor.