Ingredients:

  • 1 cup creamy natural peanut butter (250g)
  • 0.5 cup protein powder, whey or plant-based isolate (60g)
  • 3 tbsp maple syrup or honey (60g)
  • 2 tbsp coconut flour (15g)
  • 0.25 tsp fine sea salt (1.5g)
  • 4 oz dark chocolate, 70% cocoa (115g)
  • 1 tsp coconut oil (5g)
  • 1 pinch flaky sea salt

Instructions:

  1. Combine the wet base. In a medium bowl, whisk together the 1 cup creamy natural peanut butter, 3 tbsp maple syrup, and 0.25 tsp fine sea salt until the mixture is glossy and uniform.
  2. Add the dry binders. Fold in the 0.5 cup protein powder and 2 tbsp coconut flour using a sturdy spatula.
  3. Mix until tacky. Continue stirring until a thick, dough like consistency forms that pulls away from the sides of the bowl.
  4. Initial chill. Place the dough in the fridge for 10 minutes.
  5. Shape the spheres. Scoop the dough and roll between your palms into 13 balls. Place them on a parchment lined tray.
  6. Flash freeze. Pop the tray into the freezer for 15 minutes until the balls are firm to the touch.
  7. Prepare the obsidian coating. Melt the 4 oz dark chocolate and 1 tsp coconut oil in 30 second bursts in the microwave, stirring between each, until the liquid is silky and flows like a ribbon.
  8. The coating process. Use a fork to dip each chilled ball into the chocolate. Tap the fork against the side of the bowl to remove the excess.
  9. The final touch. Place the ball back on the parchment and immediately sprinkle with a tiny pinch of flaky sea salt until the chocolate begins to dull and set.
  10. Final set. Refrigerate for another 15 minutes until the shell is hard and makes a clink sound against a plate.