Preheat the saucepan over medium heat it is important the saucepan is hot! Your pan is hot and ready to use once you sprinkle a drop of water to see if it sizzles and evaporate.
Place 1/4 cup whole grain sorghum into the preheated pan cover it with a tight-fitting lid. This process takes about 3 minutes. Shake the pan to prevent burning until the sorghum starts popping. Once the popping slows to 6-8 seconds between pops then remove from the heat and pour onto the parchment lined baking sheet to cool. (see note). Repeat this process.
In a bowl add the cinnamon, peanut butter, peanut flour, chocolate chips and peanuts and mix together then in batches add the sorghum to this mixture and mix until well combined. Cover the bowl and place it in the freezer for 10-15 minutes until the batter is not sticky and on the firm side.
While the popped sorghum mixture is in the freezer place water in the bottom of a double boiler over medium heat. Place the coconut oil and dark chocolate on the top of the double boiler stirring occasionally until melted and remove the pan from the heat.
Remove the popped sorghum mixture from the freezer and use a 2 tablespoon scooper to scoop the mixture on the parchment lined baking sheet. Alternatively, you can form the popped sorghum balls with your hands. Spraying your hands with cooking oil can help with the stickiness.
Transfer the melted chocolate to a zip-top sandwich bag, squeezing the chocolate down towards one of the bottom corners and snip the corner. Drizzle chocolate over each Popped Sorghum Peanut Butter Ball. Refrigerate the Popped Sorghum Peanut Butter Balls for a minimum of 15 minutes, so the chocolate sets, before serving. They can be stored in an airtight container in the refrigerator for several days or in the freezer for a few weeks label and dated.
Serving Size: 1 popped sorghum peanut butter ball, Calories: 80, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 25mg, Carbohydrates: 6g, Fiber: 1g, Sugar: 2.5g, Protein: 2.5g