Decadent Chocolate Peanut Butter Truffle Recipe

Peanut Butter Filling

• ▢ 1/2 cup natural, creamy peanut butter
• ▢ 2 tbsp maple syrup
• ▢ 1 tsp vanilla extract
• ▢ 3 tbsp coconut flour
• ▢ 1 scoop collagen powder (optional)
• ▢ 2 tbsp melted coconut oil

Chocolate Drizzle

• ▢ 3 tbsp melted coconut oil
• ▢ 2 tbsp cacao powder
• ▢ 1 tsp maple syrup

• In a bowl, stir together all peanut butter filling ingredients with a spatula until smooth and well combined. Shape the mixture into small 1-inch rounds.
• Place the rounds on a sheet of parchment paper set over a baking tray and freeze for about 25 minutes, until firm.
• While the centers chill, whisk together the melted coconut oil, cacao powder, and maple syrup to make the chocolate drizzle. Adjust thickness by adding a little more oil or cacao as needed.
• Remove the peanut butter rounds from the freezer. Using a fork, dip each round into the chocolate mixture, letting excess drip off, then return them to the parchment-lined tray. You can also drizzle the chocolate over the rounds with a spoon for a decorative finish.
• Allow the chocolate to set, then store the truffles in an airtight container in the freezer. Remove a few minutes before serving to soften slightly. Enjoy!