150 Calories, 12g Fat, 7g Carbs (3g Net Carbs), 0g Sugar, 6g Protein (not including toppings) per serving.
|6 oz||Unsweetened Dairy Free Dark Chocolate Chips|
|1 tsp||Coconut Oil|
|3/4 cup||No Cow Vanilla Maple Frosting Fluffbutter|
|½ cup||Coconut Flour|
|-||Sweetener to Taste|
|-||Unsweetened Coconut Shreds|
Make your peanut butter dough by combining the coconut flour, Fluffbutter, and sweetener. Roll out 16 balls and place on parchment paper. Set in the fridge for about 30-45 minutes to harden. Remove and set aside.
In a separate bowl, melt your dairy free chocolate chips, oil, and sweetener in the microwave in 30 second intervals (do not burn.)
Dip your peanut butter balls into the chocolate and place back on the parchment paper. Sprinkle toppings if desired.
Place back into the fridge to set for about 2 hours.