- Yield: 4 Servings
- Preparation Time: 30 Minutes
For the Peanut Butter Balls
- 1¼ cups raw peanuts
- 1–2 tbsp agave syrup
- 1½ tbsp coconut oil, plus a little extra for oiling the hands
For the Chocolate Coating
- 2 tbsp coconut oil
- 2 heaped tbsp cocoa powder
- 3 level tsp lucuma powder or 1 tbsp agave syrup
- Pinch of Himalayan salt
- Drop of vanilla extract
How to Make It
- Soak the peanuts overnight in cold water. Shortly before using, drain them in a sieve and pat them dry.
- Place the peanuts into a food processor and purée until you have a fine paste. This calls for a bit of patience since it can sometimes take up to 10 minutes, so don’t give up. Stop the machine occasionally to scrape down the sides. Season with salt and agave syrup.
- Melt the coconut oil over a warm water bath and add it to the puréed peanuts. Process until well combined. Refrigerate the peanut butter mixture for 30 minutes to harden. The coconut oil ensures that the mixture will bind quite quickly.
- To make the chocolate coating, melt the coconut oil over a warm water bath. Put the cocoa powder and lucuma powder or agave syrup into a bowl. Add the oil. Stir to combine. Whisk in the salt and vanilla. Oil your hands with coconut oil and form balls the size of walnuts from the peanut butter mixture. Dip the balls into the chocolate and place them on parchment paper to dry. Once the chocolate has hardened, you can repeat this step a second or even a third time, to taste.
- Serve the peanut butter balls for dessert. They also make a tasty snack.