Raw White Chocolate Peanut Butter Balls

If you know me, you know I love peanut butter and chocolate.  My sister-in-law recently told me that loves the white chocolate Reese, so I just had to try making the version, you know, just to see if she was right.   Verdict – peanut butter with any kind of chocolate is amazing!

You don’t have to use xylitol if you do not want to for the coating as it can be pretty expensive.  It is a naturally-occurring sugar and I thought I would try it for the first time.  I picked it up at the Bulk Barn.  You could use regular vegan powdered sugar or make any sugar (e.g., coconut sugar) powdered by blending it in a coffee grinder.

Coconut butter is super simple to make if you have a high-powdered blender.  Just fill your entire blender with unsweetened coconut and blend for 2-3 minutes on high.  You will need to use your damper to push the coconut down at first.  The trick is to fill your blender to the top.

MAKES 10 BALLS

INGREDIENTS

Peanut Butter Balls

• 2/3 cup smooth natural peanut butter
• 4 tablespoons coconut flour
• 4 tablespoons almond flour
• 4 tablespoons additional almond flour ( PB2 if don’t need raw – any flavour works).
• 3 tablespoons liquid sweetener of choice (use agave to keep raw)
• pinch of sea salt

White Chocolate Coating

• 1/3 cup xylitol, blended to a powder, or 1/3 cup of any form of powdered sweetener
• 3/4 cup cocoa butter, cut into small pieces (approx 3.5 oz)
• 1/2 cup coconut butter

DIRECTIONS

1. Mix all of the ingredients for the peanut butter balls together in a medium bowl.
2. Shape the mixture into 10 balls and freeze on a parchment lined plate while you melt the chocolate.
3. Put all of the glaze ingredients into a large bowl over a pot of water on the stove (keep at medium-low) or use a double boiler.  Make sure the bowl doesn’t touch the water or your water boils.  Stir occasionally until all of the ingredients are melted together.
4. Take the bowl off of the pot.
5. Dip each ball into the white chocolate.  The layer will be thin.  Freeze for 5-10 minutes. Repeat process 2-3 more times until you get a desired thickness for your shell.  Store in freezer or freezer. Use you extra chocolate to glaze fresh fruit or to make into white chocolate chips.