Chocolate and peanut butter is the ultimate classic. This vegan keto snack is bound to fill your needs of the dynamic duo. Its sweet, its salty, its peanut-y, its chocolate-y, its everything you ever needed!
The Snack
Peanut butter, chocolate, and a pinch of sea salt. Creates the perfect bite size snack. This snack is simple to make and depending on your cravings could last a couple days to a few months if stored in the freezer. The recipe is easy to follow. So let’s get these p&c balls rolling!
Peanut Butter & Chocolate
In order to recreate these perfect bites a few ingredients are needed. In addition to chocolate, you’ll need peanut butter, almond flour, sugar-free sweetener , and sea salt. If not following the ketogenic diet real maple syrup, agave, or honey could be used as a binder. If almond flour is not available feel free to use any other gluten-free flour such as coconut or hazelnut flour. Also, the peanut butter could be replaced with almond or cashew butter, if on a paleo diet. The chocolate used is limitless. Options include 100% cacao chocolate bars, sugar-free chocolate chips, or sugar containing chocolate bar/chips. Here are links to the ingredients used in this recipe: peanut butter, sweetener, chocolate, and almond flour.
Making the Snack
In order to make this chocolate-y keto snack you’ll need a cookie sheet, a bowl, a double boiler, parchment paper, refrigerate, and a freezer. In a medium sized bowl add the peanut butter, almond flour, and natural sweetener. Stir these ingredients until the flour is completely absorbed into the peanut butter and sweetener. Next, take the cookie sheet and cover it with parchment paper. Then, create small peanut butter balls using your hands. Place the peanut butter balls onto the parchment paper. Repeat until the bowl is empty. After that, place the peanut butter balls in the freezer for 30 minutes to an hour.
Halfway through the time, create a double boiler. In a medium sized pot add Luke warm water. Place the pot over medium-low heat. Then, grab a heat-proof bowl. Add the sugar-free chocolate to the bowl and place the bowl over the pot. Using a spatula stir the chocolate until it melts completely. Once melted remove the bowl from the heat. Next, remove the tray of peanut butter balls from the freezer. Using toothpicks dip the peanut butter balls into the chocolate. Then, place the chocolate covered peanut butter back onto the cookie sheet. Once all are covered with chocolate add a pinch of sea salt onto the chocolate. Then, refrigerate for 30 minutes.
Now it’s time to serve!
More Keto Chocolate Goodness…
Looking for my keto snacks? Try out these keto chocolate cupcakes with an espresso buttercream. It’s tart and tangy.
Peanut Butter and Chocolate the Keto Snack
Equipment
- Cookie sheet
- Medium-sized Bowl
- Medium-sized pot
- Parchment Paper
- Tooth-pick
- Spoon
- Spatula
Ingredients
- 1 cup Smooth Peanut Butter
- 1/4 cup Sugar-free maple syrup**
- 1 tsp Sea salt
- 1/3 cup Almond Flour*
- 8 oz. Sugar-free Chocolate***
Instructions
- Line a cookie sheet with parchment paper. Set aside.
- In a medium sized bowl add the following: peanut butter, sugar-free maple syrup, and almond flour. Mix well. If the mixture becomes too thick to mix, add an additional tablespoon of the maple syrup or sugar-free almond milk.
- Next, grab a spoonful of the mixture and create small balls using the palm of your hands. Once formed, place the peanut butter ball on the cookie sheet. Repeat.
- Once completed, place the cookie sheet in the freezer for 30 minutes.
- In the meantime, add water to a cooking pot. Place the pot over medium-low heat. In a separate heat-proof bowl add grumbled chocolate bar. Next, add the bowl with the chocolate over the pot. Using a spatula, stir the chocolate until it melts. Then, remove from the heat and set aside.
- Take the cookie sheet out of the freezer. One at a time, add the peanut butter ball to the melted chocolate. Using a tooth-pick complete coat the peanut ball with chocolate. Once, completely coated remove from the chocolate bowl. Place back onto the parchment paper. Repeat this step for all peanut butter bowls.
- Next sprinkle sea salt on top of all chocolate covered peanut butter balls.
- Place the peanut butter and chocolate balls in the refrigerate for 30 minutes or until chocolate becomes firm.****