If you ever need a quick & easy dessert or treat to bring with you to a party, I gotchu! These chocolate peanut butter truffles are basically Reese’s cups in ball-form, and I know you’ll love them. Just five ingredients, can customize however you like with alternative nut or seed butters, chocolate, etc. Plus, you can make them with collagen for a boost of protein (plus added benefits for skin, hair, nails, joints and your gut!)!
They also require no baking, are gluten-free, dairy free and deeelicious. All you have to do is mix the ingredients together, form into balls, toss in the freezer to harden and you’re good to go! The perfect chocolate peanut butter combo.
Chocolate Peanut Butter Truffles
Ingredients
Peanut Butter Balls
- 1/2 cup creamy peanut butter
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 3 tbsp collagen, (optional)
- 1/2 cup + 2 tbsp almond flour, (or substitute 5-6 tbsp coconut flour)
Chocolate Drizzle
- 1 tbsp coconut oil
- 1/4 dark chocolate bar
- 1/4 tsp flakey sea salt
Instructions
- Whisk together pb, maple syrup, coconut oil and vanilla in medium-sized bowl. Pour in collagen, almond flour & stir thoroughly.
- Form dough into smaller, 1-inch thick balls and lay flat on parchment paper. once all dough has been shaped (should make 10-12).
- Place in freezer for 10 minutes to chill/harden.
- Meanwhile, melt chocolate + coconut oil and stir. Remove balls from freezer and drizzle chocolate over the top with a spoon. Immediately sprinkle with sea salt and place back in freezer to store for several weeks. *Best eaten when thawed for 2-3 minutes 🙂
what I used to make this recipe
