Chunky Choc Peanut Butter Granola Balls

DF RSF PB
Serves: makes 8–10 extra thicc balls

Ingredients:

FOR THE BLISS BALL BASE
1 1/4 cups almond flour
3/4 cup smooth peanut butter
1/3 cup maple syrup (or monk fruit maple syrup for low-carb keto)
1 tbsp coconut oil, melted
1/2 tsp vanilla extract
Pinch of salt
3/4 cup THE MONDAY FOOD CO. Keto Crunchy PB Granola
2 tbsp raw cacao powder 
1 tbsp flaxseed meal or chia seeds

FOR THE COATING
100g 85–90% dark chocolate, melted
1 tbsp coconut oil
Extra THE MONDAY FOOD CO. Keto Crunchy PB Granola, for topping

Method:

In a bowl or food processor, mix the almond flour, peanut butter, maple syrup, coconut oil, vanilla, and salt until it forms a thick dough. Fold in granola, cacao, and flax/chia gently. Don’t overmix, we want that chunky crunch.

Roll into 8 to 10 big balls, firm and plump. Place on a lined tray and chill for 15-20 mins.

Meanwhile, melt your choc and coconut oil together. Drizzle generously over each ball, then sprinkle more granola on top while the chocolate’s still melty.

Chill to set the drizzle and enjoy. Store in the fridge for up to 7 days or in the freezer for 1 month.