- 1/4 cup (60g) crunchy peanut butter
- 2 tablespoon maple syrup
- 1/2 cup (115g) coconut cream
- 1/2 cup (65g) coconut flour
- 1 tablespoon virgin coconut oil
- 1/2 teaspoon seas salt flakes
- 1/3 cup (60g) dark chocolate bits
- Place all ingredients in the bowl of a small food processor.
- Process briefly till just mixed.
- Shape into little golf ball sized rounds. Store in an air tight container in your kitchen for up to 3 days and in the fridge for up to a week.