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Chocolate Peanut Butter Truffles

Prep Time 15 minutes
Author Rachael DeVaux


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


  1. Whisk together pb, maple syrup, coconut oil and vanilla in medium-sized bowl. Pour in collagen, almond flour & stir thoroughly.

  2. Form dough into smaller, 1-inch thick balls and lay flat on parchment paper. once all dough has been shaped (should make 10-12).

  3. Place in freezer for 10 minutes to chill/harden.

  4. 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 :)