1In a food processor, break up and add 7 slices of matzo. Pulse until it is in small pieces, a little smaller than corn flakes, but not completely ground up.
2In a food processor, break up and add 7 slices of matzo. Pulse until it is in small pieces, a little smaller than corn flakes, but not completely ground up.
3In a food processor, break up and add 7 slices of matzo. Pulse until it is in small pieces, a little smaller than corn flakes, but not completely ground up.
4Add peanut butter, maple syrup, honey, and salt. Pulse until it becomes the consistency of dough.
5Add peanut butter, maple syrup, honey, and salt. Pulse until it becomes the consistency of dough.
6Add peanut butter, maple syrup, honey, and salt. Pulse until it becomes the consistency of dough.
7Scoop about 1.5 tablespoons of the dough into your hands, squeeze, and then roll into a ball.
8Scoop about 1.5 tablespoons of the dough into your hands, squeeze, and then roll into a ball.
9Scoop about 1.5 tablespoons of the dough into your hands, squeeze, and then roll into a ball.
10Place the rolled balls on a parchment-lined baking sheet.
11Place the rolled balls on a parchment-lined baking sheet.
12Place the rolled balls on a parchment-lined baking sheet.
13Place the baking sheet with the balls in the freezer for about 15 minutes.
14Place the baking sheet with the balls in the freezer for about 15 minutes.
15Place the baking sheet with the balls in the freezer for about 15 minutes.
16Melt chocolate in a bowl with coconut oil. Microwave in 30-second increments, stirring between until melted.
17Melt chocolate in a bowl with coconut oil. Microwave in 30-second increments, stirring between until melted.
18Melt chocolate in a bowl with coconut oil. Microwave in 30-second increments, stirring between until melted.
19Drop each ball into the melted chocolate and coat thoroughly.
20Drop each ball into the melted chocolate and coat thoroughly.
21Drop each ball into the melted chocolate and coat thoroughly.
22Place the chocolate-coated balls on a parchment sheet.
23Place the chocolate-coated balls on a parchment sheet.
24Place the chocolate-coated balls on a parchment sheet.
25Refrigerate for at least 30 minutes, or until the chocolate looks solidified.
26Refrigerate for at least 30 minutes, or until the chocolate looks solidified.
27Refrigerate for at least 30 minutes, or until the chocolate looks solidified.
Ingredients
7 pieces matzo
7 pieces matzo
7 pieces matzo
2.25 C peanut butter
2.25 C peanut butter
2.25 C peanut butter
0.5 C maple syrup
0.5 C maple syrup
0.5 C maple syrup
6 T honey
6 T honey
6 T honey
2 10 oz bags chocolate chips
2 10 oz bags chocolate chips
2 10 oz bags chocolate chips
1 T coconut oil
1 T coconut oil
1 T coconut oil
0.25 t salt
0.25 t salt
0.25 t salt
Equipment
food processorbaking sheetparchment paperbowlfork
Tips
Taste the mixture after adding peanut butter, syrup, honey, and salt; add more honey or maple syrup if a sweeter taste is desired.
Use a fork to let excess chocolate drip off when coating the balls.