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Writer's pictureAndy Bordner

Chocolate Peanut Butter Truffles



I was craving the chocolate peanut butter combination and decided why not make some delicious snack-size bites?? Packed with clean ingredients and much lower in sugar than other chocolates, these are a perfect dessert in my book! You’ll want to keep these hidden if you don’t want them gone before you get a chance to try one 😉


Ingredients:


Filling:

½ cup (112g) creamy peanut butter @crazyrichardspb

2 tbsp (14g) coconut flour @bobsredmill

2 tbsp (12g) collagen peptides @vitalproteins

1 tbsp (15g) maple syrup @runamokmaple

1 tbsp (12g) allulose, monk fruit, or stevia

2 tsp (10g) unrefined coconut oil @gardenoflife

¼ tsp unrefined salt @redmondrealsalt


Chocolate Coating:

½ cup (120g) dark chocolate chips @skinnydipped

1 tsp (5g) unrefined coconut oil @gardenoflife

1/8 tsp unrefined salt @redmondrealsalt


Instructions:

1. Mix the peanut butter filling ingredients in a mixing bowl until well combined. Set aside

2. Heat and stir all chocolate coating ingredients in a small saucepan over medium-low heat until melted and thoroughly combined. Keep warm and stir, as needed

3. Form peanut butter filling into bite-size pieces. Then, dip each piece into the chocolate coating and transfer to a baking sheet lined with parchment or wax paper

4. Set the baking sheet completely flat in the freezer or fridge to harden

5. Once hardened, enjoy them immediately, store them in the fridge for up to 5 days, or keep them in the freezer for up to 3 months! Enjoy!


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