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Chocolate Peanut Butter Cup Truffles

Author Rachael DeVaux


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


  1. Mix the filling ingredients together in a bowl using a spatula. Once thoroughly combined, divide dough and roll into 1" rounds.

  2. Lay each round on parchment paper over a baking sheet and freeze for 25 minutes. 

  3. Whisk together the ingredients to make the chocolate drizzle.

  4. 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. 

  5. Once done, store chocolate covered peanut butter truffles in an airtight container in the freezer and remove when ready to eat. Enjoy!