*INSTRUCTIONS
Mix the peanut butter, low-carb sweetener, vanilla and salt in a medium mixing bowl.
Add the coconut flour and mix. My dough was hard enough to roll into balls. Freeze for about 30 minutes if yours is not. When you train the balloons, they won’t be completely firm, but that’s okay. They don’t have to be 100% clean.
Get the coating ready, quick.n a small coliseum or visage that can be used to melt the chocolate and dip the balls, mix the diced chocolate and coconut oil painting.
Place on a saucepan that will fit in your freezer and roll in about 28 balls of 20 grams.
Put them in the freezer to help them come stronger( since rolling with warm hands warms them up snappily).
One at a time, dip the balls in the melted chocolate, letting the redundant drain.
Place on a baking distance lined with waxed paper, cover and chill until ready to serve.
Refrigerate or indurate for a many months. Can also be kept a many days at room temperature( handed it isn’t too hot).
Enjoy!