Peanut Butter Snowballs from the Raw Baller!


5 ingredients, two bowls. The only thing easier than making these Peanut Butter Snowballs is eating them – trust me I make these every Sunday, they’re the Peanut Butter to my Jelly.


For the Balls

1 cup unsalted Peanut Butter (250g)

1/3 cup Maple Syrup (90ml)

1/2 cup Coconut Flour (70g)

1/4 cup Desiccated Coconut + some extra for decorating

For the Chocolate Topping

50g Dark Chocolate Chopped then melted 2 Tablespoons Peanut Butter


1. To a medium bowl add peanut butter, maple syrup and coconut flour. Use a wish to which the mixture together as long as you can then switch to using a rubber spatula to fold until the mixture thickens. Add the desiccated coconut and mix until combined. Cover the bowl and place in the freezer for 25-30 minutes until firm

2. Remove bowl from the freezer and using an ice-cream scoop or spoon, scoop out even sized balls and place them onto a tray lined with baking paper. Roll each into a ball then distribute evenly apart on the tray. Place the tray into the freezer to chill while preparing the Chocolate topping

3. Melt the chocolate in a heat proof bowl, once melted remove from the heat and add the the peanut butter gradually, ensure you stir well. The colour of the chocolate should lighten here. Allow the chocolate topping mixture to cool a little before decorating the balls, about ten – fifteen minutes should be fine, then give it a good stir right before decorating

4. Remove the balls from the freezer and one by one dip them halfway into the chocolate topping. Place back down on the tray and sprinkle with coconut. Once set, store them in the fridge for up to 5 days (if they last that long!)