Begin by combining the peanut butter, coconut, ground almonds and honey in a medium bowl

You want to blend all the ingredients together so that they create a thick batter or paste that can then be shaped into balls

Once blended and combined place in fridge for 15 to 20 minutes so that the mixture can chill and firm up before being shaped into balls, this will make the process easier.

While you wait, line a baking sheet with parchment paper or freezer paper and set aside to place the balls on. If you don’t have parchment paper or freezer paper spray your baking sheet with a bit of cooking spray.

Remove the peanut butter mixture from the fridge and using a medium cookie scoop, scoop out 1 tablespoon sized balls, roll lightly in your hand and place on the prepared baking sheet. The recipe should make about 50 tablespoon sized balls.

Once complete place the tray in the freezer for 30 minutes to firm up so they are easier to dip in the chocolate

In a microwave safe bowl combine the chocolate, butter & peanut butter chips and heat in the microwave until melted (1 to 2 minutes). Do in 15 to 30 second intervals, stirring in between so as not to burn the chocolate.

Remove the balls from the freezer (you can place the freshly dipped balls on the same prepared baking sheet)

Using forks, dip each ball in the chocolate mixture and then place on your prepared baking sheet.

Repeat this process for all of the balls

While still wet dust with cocoa powder & sugar mixture if desired

Place the finished balls in the fridge or freezer for 30 minutes to set & you’re finished!

These store excellently in the fridge and freezer