Vegan PB Choc Balls

Vegan PB Choc Balls
Ingredients:
1 cup natural peanut butter (unsweetened)
1/4 cup maple syrup or agave nectar
1/4 cup coconut flour
1/2 cup dairy-free chocolate chips (vegan)
1 tablespoon coconut oil
Optional: crushed peanuts, shredded coconut, or cocoa powder for coating
Instructions:
In a mixing bowl, combine the peanut butter, maple syrup or agave nectar, and coconut flour. Stir until well combined and a dough-like consistency forms. If the mixture seems too wet, add more coconut flour, a tablespoon at a time, until it holds together.
Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
In a microwave-safe bowl or using a double boiler, melt the dairy-free chocolate chips and coconut oil together until smooth. Stir well to combine.
Dip each peanut butter ball into the melted chocolate, making sure it is fully coated. Use a fork or a spoon to remove the ball from the chocolate, allowing any excess chocolate to drip off.
Place the coated balls back onto the parchment paper. If desired, sprinkle crushed peanuts, shredded coconut, or cocoa powder over the top for decoration.
Repeat the process until all the peanut butter balls are coated in chocolate.
Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate has hardened.
Once the chocolate has set, transfer the peanut butter chocolate balls to an airtight container and store them in the refrigerator.