Oh… these? Just some healthified chocolate peanut butter truffles. These are a perfect Christmas party crowd pleaser or cookie exchange offering (if you are like me and had more than one cookie exchange this year) with zero baking required. I used coconut flour in place of powdered sugar, which resulted in an equally decadent, rich, perfectly sweet and slightly salty chocolate peanut butter truffle. They. are. to. die. for... Enjoy!
Chocolate Peanut Butter Truffles
Serves: 28
PB filling:
2 cups creamy peanut butter
1/2 cup pure maple syrup
1/4-1/2 cup coconut flour
1/4 tsp sea salt
Chocolate shell:
2 cups of dark chocolate chips (I used @enjoylife)
1 Tbs coconut oil
1/2 tsp sea salt
Directions:
Mix together peanut butter, maple syrup, and sea salt. Slowly add in the coconut flour, and only enough so that the mixture is no longer gooey. It should have a more dough-like consistency (amounts of coconut flour will vary depending on what kind of peanut butter you use). Roll into balls and place on a baking sheet with parchment paper. Pop them in the freezer for 5 minutes to slightly firm up.
While the PB balls are in the freezer, heat the chocolate chips, coconut oil, and sea salt in a sauce pan over low heat. Stir continuously until it is melted together (be careful not to over heat). Take the PB balls from the freezer and roll them in the chocolate one-by-one using a spoon. Place each one back on the baking sheet and when they are all covered with chocolate amazingness, place in the freezer to let them harden for about 20 minutes.
Remove from freezer, and dive in!
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