These are literally to die for.
I don’t know if these remind me of childhood, Easter, Christmas, my Nana, or every memory in between.
Chocolate and peanut butter are one of my all time favorite combinations. I’ve been obsessed with Reese’s anything since I can remember. Whether it was holiday truffle balls, Reese’s Easter egg cups, Brickley’s ice cream, or an afternoon snack with apples, I grew up eating chocolate PB everyyything.
I was even so obsessed with PB I developed an intolerance to it because I was eating it too much (similar to my almond butter obsession, you can read here). While it’s not something I eat daily or even weekly anymore, I will certainly treat myself occasionally to nourish my soul – because life is about thriving AND indulging, right?!
You can bet these truffles are quick and easy to make and made with simple health(ier) ingredients.
Just be careful not to eat them all in one sitting 😉
Chocolate Peanut Butter Truffles
Original recipe from Rachael’s Good Eats
- 1/2 C creamy organic peanut butter
- 2 tbsp pure maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 5 tbsp coconut flour
Chocolate Outer Layer:
- 1 tbsp melted coconut oil
- 2 tbsp cacao powder
- a few drops of liquid Stevia
- optional: primal kitchen’s chocolate coconut collagen powder
- In a medium bowl, whisk together the filling ingredients until blended. Roll into 1″ balls and place on a parchment paper covered plate or baking sheet. Place in freezer for 15 minutes.
- Whisk together the chocolate ingredients.
- Dip the frozen PB filling balls into the chocolate, covering them to your liking.
- Place chocolate covered PB balls back on the parchment paper covered plate or baking sheet for an additional 15 minutes.
- Once done, place in an airtight container and store in the freezer for your future indulgence!