Keto Peanut Butter Balls

1 cup peanut butter no added oil, no added sugar
2/3 cup coconut flour
1/3 cup powdered sugar-free sweetener - Monk fruit or erythritol ( I like Swerve)

CHOCOLATE COATING

Line a plate or chopping board with a piece of parchment paper. Set aside.
In a medium size mixing bowl, add fresh runny peanut butter along with coconut flour and sugar-free powdered sweetener.
Combine with a spatula at first then use your hands to knead the dough. You want all the ingredients to be evenly combine. It should take no more than 1 minute to form a dough ball that hold together. It should be soft, slightly sticky and shiny.
Divide the dough into 18 even pieces.
Roll each pieces into a ball and place each ball onto the plate covered with parchment paper. The dough is soft and will slightly flatten. That is ok keep rolling balls and make sure you leave 1 thumb space between each balls to avoid them to stick together.
Place the plate in the freeze for 12 minutes. This steps will firm up the balls slightly. This will allow you to shape beautiful balls and it makes it easier to dip the balls into the melted chocolate . Don't skip this !
Remove from the freezer and reshape the balls that may have flatten too much.
Place the plate back to the freezer for 12 minutes.
Meanwhile prepare the chocolate dipping sauce.

Add the sugar free dark chocolate pieces with the coconut oil into a microwave safe bowl
Microwave by 30 seconds burst, stirring between until the chocolate is fully melted and shiny.
Remove the plate with the peanut butter balls from the fridge. They must be half frozen, hard on the sides and still soft in the center. If too soft, keep them in the freezer for an extra 5-10 minutes.
Plant a toothpick in the center of the peanut butter ball.
Dip the peanut butter ball into the melted chocolate using your toothpick as a tool to gently roll the ball into the chocolate. As the peanut butter balls are slightly frozen and your chocolate is hot the shell should harden fast.
Bring the peanut butter ball back to the plate covered with parchment paper.
Repeat the chocolate dipping steps until the 18 balls have been covered with chocolate.
Bring the plate back to the freezer to set the chocolate shell. It should take about 3-5 minutes.
Store the balls in an airtight container in the fridge, don't overlap to avoid them to stick together. They store up to 2 weeks. Don't store at room temperature or they get really soft.