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:

1. In a medium bowl, thoroughly mix peanut butter, 1/2 cup chocolate chips, coconut flour, and coconut sugar until well combined.
2. Place the mixture in the fridge for 20 minutes to firm up.
3. 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.
4. 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.
5. 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.
6. Optionally, sprinkle a pinch of salt on top of the truffles immediately after setting them back on the parchment paper.
7. Store the truffles in the freezer or fridge until ready to enjoy.

Dish used:

Cheetah Heart Plate by Annieglass