Step 1: Place first four ingredients in a bowl.
Step 2: Take a small cookie scooper and scoop PB balls onto a cookie sheet lined with parchment paper & place in the FREEZER for at least 30 minutes.
Step 3: After you confirm they are nice and firm. Leave them in the freezer while you prepare your chocolate.
Step 4: If you do not have a double boiler, place a metal bowl on top of a pan of boiling water and fill with chocolate chips.
Step 5: When they start melting a little, add about a splash of almond milk so the chocolate is not TOO thick. Remove from heat, stirring vigorously.
Step 6: Take your PB balls out of the freezer and carefully dip each in the chocolate to coat. Then place them back onto the wax paper & into the refrigerator.
Step 7: Let the chocolate harden in the fridge for about a half hour or so.
Step 8: They actually tasted best when they were softer at room temp. However, the chocolate does need to harden in the fridge.