Ingredients:

  • 3/4 cup (190g) creamy peanut butter
  • 1/4 cup (30g) powdered sugar
  • 1 tbsp (15ml) pure maple syrup
  • 1/4 tsp (1.5g) fine sea salt
  • 12 oz (340g) white chocolate baking bars, chopped
  • 1 tsp (5ml) coconut oil

Instructions:

  1. Combine the peanut butter, powdered sugar, maple syrup, and sea salt in a medium mixing bowl. Stir vigorously until the mixture is homogenous and the sugar is fully incorporated.
  2. Using a small scoop, portion the mixture into 20 equal mounds. Roll each mound between your palms to create a smooth, spherical ball. Place the balls on a parchment-lined baking sheet and freeze for 15–20 minutes.
  3. Place the chopped white chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each burst, until the chocolate is velvety and glossy.
  4. Using a fork, dip each chilled peanut butter ball into the melted white chocolate, swirling it to ensure a complete coat. Lift the candy, gently tapping the fork against the bowl to remove excess chocolate. Place back on the parchment paper and refrigerate for 45 minutes until the shell is firm.