Coconut Peanut Butter Balls

Ingredients 

• 3/4 cup natural peanut butter (smooth or crunchy)
• 1/4 cup maple syrup (honey works as well)
• 1/3 cup coconut flour (gluten-free)
• pinch of sea salt
• 1/2 cup shredded coconut 

CHOCOLATE COATING

• 1 bar dark chocolate or 1 cup of dark chocolate chips

DIRECTIONS

1. In a medium bowl, mix together the peanut butter, maple syrup, coconut flour, and salt. Stir until a dough forms that is easy to handle and roll into balls. 
2. Scoop the dough by tablespoons and roll the dough between your hands to make balls. Roll them in shredded coconut. Place the balls on a pan lined with parchment paper, then put them in the freezer to set until firm, about 20 minutes. 
3. When the peanut butter balls feel firm to the touch, melt the chocolate. Use a double boiler to do this on the stove or you can use the microwave if you prefer in 30 second intervals. 
4. Take the peanut butter balls from the freezer, and dip each one into the melted chocolate mixture, coating each one thoroughly. Top the chocolate with a sprinkle of coarse sea salt, if desired. Return the chocolate-covered balls to the parchment paper. The chocolate should start to harden right away, but you can place them in the fridge or freezer to set completely. Serve cold. 
5. These should keep well in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.