Trufas de mantequilla de cacahuete y coco

Ingredientes

• 1/2 cup (128g) creamy peanut butter
• 1/2 cup (128g) coconut butter (melted, I used toasted coconut butter)
• 1/2 cup (57g) shredded coconut (plus more to garnish)
• 1/2 cup (71g) chopped peanuts (plus more to garnish)
• 1 tablespoon coconut sugar (optional, skip for keto)
• 1/4 teaspoon sea salt (optional, recommended if your nut butter is unsalted)
• 2/3 cup (4 oz) dark chocolate chips (or chunks, use unsweetened or sugar-free chocolate for keto)
• 1 tablespoon coconut oil

Preparación

1. 1

   In a mixing bowl, stir together the peanut butter, melted coconut butter, coconut, chopped peanuts, and coconut sugar and salt, if using. Taste and adjust amounts of coconut sugar and salt if desired.

2. 2

   Place in the refrigerator until firm, about 1 hour.

3. 3

   Use a cookie scoop and scoop balls of the chilled peanut butter mixture onto a plate or baking sheet. Roll into a ball with your hands and repeat until all of the peanut butter mixture is used. Place in the refrigerator or freezer briefly while you melt the chocolate.

4. 4

   To melt the chocolate, place the chocolate and coconut oil in a microwave-safe bowl or liquid measuring cup. Microwave for 1 minute and then stir. If not fully melted, microwave in 15-second increments, stirring between each, until completely smooth.

5. 5

   Using a fork or dipping tool, dip each peanut butter coconut ball into the chocolate, letting any excess chocolate drip off before placing on a parchment-lined plate or baking sheet. Garnish with toasted coconut and/or chopped peanuts, if desired.

6. 6

   Refrigerate until chocolate is firm, about 10 minutes. Store in the refrigerator for up to a month.