Vegan and Gluten-Free Peanut Butter Truffles Recipe
Serves 4 to 6
Ingredients:
- 1 1/2 Cups Peanut Butter
- 2 Cups Dark Chocolate Chips (dairy-free for vegan)
- 3 Tablespoons Coconut Flour
- 2 Tablespoons Coconut Sugar
Instructions:
- In a medium bowl, thoroughly mix peanut butter, 1/2 cup chocolate chips, coconut flour, and coconut sugar until well combined.
- Place the mixture in the fridge for 20 minutes to firm up.
- After 20 minutes, roll the mixture into small balls (any size you prefer, typically about 2 inches in width). Lay the balls out on a cookie sheet lined with parchment paper and place them in the freezer for an additional 10 to 15 minutes.
- While the balls are chilling in the freezer, boil 2 cups of water in a small pot. Set up a double boiler by placing a glass bowl over the pot of boiling water. Add the remaining 1 1/2 cups of chocolate chips to the bowl and slowly melt them down, stirring occasionally.
- Once the chocolate is melted, dip each peanut butter ball into the melted chocolate, ensuring it’s completely coated. Place the coated balls back on the parchment-lined cookie sheet.
- Optionally, sprinkle a pinch of salt on top of the truffles immediately after setting them back on the parchment paper.
- Store the truffles in the freezer or fridge until ready to enjoy.
Dish used:
Cheetah Heart Plate by Annieglass