Easy and healthy peanut butter truffle balls. The best little snack to have on hand for when you want something sweet!
Healthier Peanut Butter Truffle Balls
Course: SweetsCuisine: American, Gluten Free, Dairy Free, Vegan
Servings
10
ballsPrep time
20
minutesCooking time
30
minutesTotal time
50
minutesEasy, vegan and gluten free peanut butter truffles!
Ingredients
1/2 cup nut butter or seed butter of choice (the runnier, the better for easy mixing)
1/4 cup maple syrup
1 tsp vanilla extract
1/4 tsp salt
2 tbsp coconut flour
1/2 cup dark chocolate (dairy free if needed)
2 tsp coconut oil
Directions
- In a medium bowl, combine nut butter, maple syrup, vanilla and salt.
- Stir in coconut flour, then freeze for at least 15 minutes. This will make the balls easier to roll.
- While the nut butter mixture sets, the melt chocolate and coconut oil either in a small saucepan or in the microwave. If using the microwave, heat for 30 seconds, stir, then repeat until melted.
- Remove nut butter mixture from the freeze. Shape into 12 balls and place on a parchment paper lined baking sheet. Freeze for another 10 minutes.
- Using a fork, a chocolate dipping tool, or a toothpick, dip each peanut butter ball into chocolate to coat completely. Let the excess chocolate drip off before setting it on a lined surface to set up. I suggest putting them in the refrigerator to firm up quicker. Note: I do this in batches and keep the uncoated balls in the freezer until ready to coat them.
- Top with sea salt or coconut flakes. Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for 3 months.
Notes
- Creamy, no-stir nut butters work best for this recipe. The natural ones that have oil separation do not work well.
