Peanut Butter Truffles

Ingredients

• 2/3 cup creamy peanut butter ((see notes))
• 3 tbsp maple syrup ((see notes))
• 4-5 tbsp coconut flour ((see instructions and notes))
• 1/2 tsp vanilla extract
• 1/8 tsp sea salt
• 2/3 cup dairy-free chocolate chips ((see notes))
• 1/2 tsp coconut oil ((optional))

Instructions

1. 1

   You can watch the video for visual instructions.Add all PB filling ingredients to a food processor and blend for a couple of seconds until the mixture is combined. Alternatively, you can also use an electric hand mixer. Depending on the type of peanut butter, you might need to add less or more coconut flour. If it's drippy, you will need about 5 tablespoons of coconut flour and if it's rather firm, you will need about 4 tablespoons. The dough should be soft but not sticky.

2. 2

   With your hands, roll 1 tbsp (20 grams) of the mixture into a ball, then place it onto a baking sheet (cookie sheet) or plate. Do this with the remaining mixture (I had enough dough for 12 balls). Freeze for about 30-45 minutes.

3. 3

   To make the chocolate coating, simply melt the chocolate chips with the coconut oil in a double boiler or in the microwave.

4. 4

   Dip each ball into the melted chocolate. Remove it with a fork and let the excess chocolate drip off. Then place each chocolate-covered ball onto a baking sheet lined with wax paper (or parchment paper) and let it harden.

5. 5

   Chill before serving and enjoy! Store leftovers covered in the fridge for up to a week.