Add almond meal according to how thick the mixture is. If still runny, you may need to add 1 cup (or slightly more). If thick, start with 2/3 cup (amounts as original recipe is written // adjust if altering batch size). You're going for a thick, moldable dough that's still moist.
*You can sub the peanut butter for other nut and seed butters!
*You can sub the almond meal with coconut flour for smoother texture. I haven't tested the amounts, and coconut flour is typically more absorbent, so start with 2-3 Tbsp (14-21 g // amount as original recipe is written // adjust if altering batch size) and work your way up from there.
*If you don't have cocoa butter, you can try to sub with more coconut, macadamia nuts, and a bit of melted coconut oil (no more than 2 Tbsp (30 g // amount as original recipe is written // adjust if altering batch size).
*White chocolate shell adapted from my Vegan White Chocolate Truffles.
*Peanut butter centers adapted from my Vegan Peanut Butter Eggs.