In a small bowl, whisk together the powdered peanut butter and salt. Then, add 4 tablespoons (¼ cup) of the water. Mix until the powder absorbs the water and turns crumbly/chunky, then get in with your hands and knead this mixture into a cohesive ball of dough. Add more water by the teaspoon, as needed, if the dough is crumbly after kneading. If it's sticky, add a teaspoon of powdered peanut butter to thicken it up.
Taste the dough to see if you want to sweeten it. If so, knead in a tablespoon or two of maple syrup at a time, until you reach your desired consistency. If the dough becomes sticky with the added moisture, you can balance that out with more peanut butter powder.
Divide the mixture into 16 1-inch balls. Place them on a baking sheet lined with parchment paper, and refrigerate for 15 minutes.
Meanwhile, melt the chocolate chips in a double boiler or in the microwave. Then, coat each ball evenly in the chocolate. Use a fork to roll each ball around in the chocolate, then transfer back to the parchment paper-lined baking sheet.
Place the peanut butter balls in the freezer for 30 minutes to chill before serving or moving them to the refrigerator.
Video
Notes
You want the peanut butter mixture to form a cohesive dough. It should not be crumbly or sticky. ¼ cup water usually does the trick, but sometimes you do need to tweak a bit to get a nice, clean dough.To melt your chocolate chips in the microwave, cook them on high for 15-45 seconds at a time, stirring in between cooking times, until they fully melt. Store these in the refrigerator. They will keep for a couple of weeks. You can also freeze them for months.