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Chocolate Peanut Butter Cup Truffles

Author Rachael DeVaux

Ingredients

Peanut Butter Filling

  • 1/2 cup natural, creamy peanut butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp coconut flour
  • 1 scoop collagen powder (optional)
  • 2 tbsp melted coconut oil

Chocolate Drizzle

  • 3 tbsp melted coconut oil
  • 2 tbsp cacao powder
  • 1 tsp maple syrup

Instructions

  • Mix the filling ingredients together in a bowl using a spatula. Once thoroughly combined, divide dough and roll into 1" rounds.
  • Lay each round on parchment paper over a baking sheet and freeze for 25 minutes. 
  • Whisk together the ingredients to make the chocolate drizzle.
  • Remove peanut butter rounds. Using a fork, transfer each round to the chocolate mixture, then drizzle the chocolate over the top. Transfer back to parchment paper. 
  • Once done, store chocolate covered peanut butter truffles in an airtight container in the freezer and remove when ready to eat. Enjoy!