4 樣食材! 全素巧克力花生球 4-Ingredient Vegan Chocolate Peanut Butter Balls

• 將去籽椰棗乾放入食物處理機中，攪打至像泥餡、看不到大顆粒的狀態
• 接著放入花生醬與椰子細粉，繼續攪打至滑順均勻，視情況停下來做刮杯的動作
• 用量匙挖取約 1/2 Tbsp 的混合物，用手掌滾成圓球，重覆至全部混合物用完，之後移至小碗中，放冰箱冷凍備用
• 將黑巧克力以隔水加熱的方式融化，待完全融化後，移離熱源，降至約 38 度 C，溫熱但不燙的程度
• 取一烤盤或是平盤，上頭鋪烘焙紙 (我們沒有要烤，是防黏用的)
• 將冷凍的花生球取出，迅速裹上一層融化的巧克力，移到鋪烘焙紙的平盤上，重覆此動作完成全部的花生球。若有鹽之花，最後表面可以灑上些許點綴。我總共做出約 16 個花生球
• 放入冰箱冷凍 10 分鐘，之後即可取出享用

English Version

• Add pitted dates to a food processor until they become a paste-like texture.
• Add the peanut butter and coconut flour. Continue to process until all combined. Stop and scrape down the side as needed.
• Use a tablespoon to scoop the mixture and roll it between your palm to shape it into a ball. Repeat to finish all mixture. Then place them into the freezer while we move on.
• Melt the chocolate in a bowl over simmering water (double boiler). Once the chocolate is melted, remove from the heat and let it cool down to around 38°C.  It should still be a little warm but not hot to the touch.
• Place a piece of parchment paper on a small baking sheet or plate. We’re not going to bake them, no worries. 🙂
• Remove the peanut butter balls from the freezer. Cover them with a layer of chocolate then place it onto the parchment paper. If you have fleur de sel at hand, sprinkle a bit on top.
• Once you finish all peanut butter balls, return them to the fridge for 20 minutes to set up before devouring all. Enjoy!