These little balls are so easy to make and delicious that I made them twice in a week.  The second time I used soy-nut butter instead of peanut butter because my sister is allergic (although I admit, the peanut-butter is tastier).

Chocolate Peanut Butter “Truffles”

adapted from Whole Foods

1 cup peanut butter

1/3 cup honey

2 teaspoons dark cocoa powder

1/4 cup chopped dried dates

1/4 cup chopped dried papaya

1/2 cup plus two tablespoons coconut flakes (the smaller, the easier)

1/2 cup semi-sweet chocolate chips

1/2 cup sesame seeds with sea salt

Stir up your peanut butter in its jar (stirring the peanut butter in its jar before measuring gives a more precise measure and makes it easier to stir later).  Mix together the measured peanut butter, honey, and cocoa powder in a medium sized bowl.  Add the dates, papaya, and 2 tablespoons coconut flakes.  Then stir in the chocolate chips.  Refrigerate for 1-2 hours (or longer…)

Put the rest of the coconut flakes and sesame seeds into bowls or plates for rolling.  Take our your cold peanut butter-chocolate mixture and roll it into bite sized balls (these are rich, so they get overwhelming if too big).  Roll half into the coconut and half into the sesame seeds.  Roll them again in your hand to help the coatings stick.  At this point, you could eat them (like my boyfriend did), but they are much better refrigerated for another 30 minutes.