Bolitas de coco y crema de cacahuete

Ingredientes

• 3 tablespoon peanut butter
• 3 teaspoon unsweetened dark cocoa powder
• 2 1/2 teaspoon erythritol (powdered)
• 2 teaspoon almond flour
• 1/2 cup unsweetened shredded coconut

Preparación

1. 1

   In a bowl, mix together the peanut butter, cocoa, erythritol, and flour.

2. 2

   Freeze for one hour.

3. 3

   Using a melon baller (or small spoon), spoon out a small serving of the peanut butter mix.

4. 4

   Drop it into your coconut flakes and roll around with your hands, so the coconut covers the ball. Reshape into a ball if needed.

5. 5

   Preferably, refrigerate overnight, so they firm up.