- 2 Cups peanut butter, such as Justins
- 1/3 Cup maple syrup
- ¼ Cup coconut flour
- ½ Teaspoon salt
- 2/3 Cups gluten free granola
- 6 dark chocolate peanut butter cups, such as Justins
In a large bowl, combine the peanut butter, syrup, coconut flour, and salt. Mix well.
Add the granola and stir until combined. Form into bite-size balls and set aside.
In a double boiler, melt the peanut butter cups over low heat, stirring frequently.
Using a fork, dip each peanut butter ball in the melted chocolate and place on a baking sheet lined with parchment paper.
Freeze the balls until the chocolate is set, 20 minutes.