Peanut Butter Truffles (vegan)
These peanut butter truffles are the perfect low carb treat! Easy to make, fun to decorate, and a great way to use up that leftover Christmas chocolate!
Servings 10 Truffles
Calories 132kcal
Ingredients
- ¼ cup peanut butter (or nut/seed butter of your choice)
- 2 tbsp Choc Zero Vanilla Sugar Free Syrup
- ¼ cup Coconut flour
- ⅓ cup sugar free chocolate chips
Instructions
- In a medium sized bowl, mix together the peanut butter and sugar free syrup. (I like to use a spatula for this)
- Add the coconut flour and mix to to combine. You are looking for a consistency that you can easily roll into balls. If it is too wet or too dry, you can adjust the consistency by adding more coconut flour or sweetener as needed.
- Take heaped teaspoonfuls of the mixture and roll into balls between your hands. Transfer them to a plate or tray lined with grease proof paper.
- Place the truffles in the freezer for 10-20 minutes until firm.
- Meanwhile, melt the chocolate chips. You can do this over a double boiler, or by heating in the microwave on medium heat in 30 second bursts.
- Remove the truffles from the freezer and decorate with the chocolate. You can completely dip them in or drizzle a little chocolate on top - it’s up to you! I topped mine with a few hemp seeds, but cacao nibs would also be very pretty.
- Store in the fridge for up to 1 week. Enjoy!
- Net carbs per serving (2 truffles) : 5.3g
Nutrition
Serving: 2Truffles | Sodium: 60mg | Sugar: 1.2g | Fiber: 5.6g | Cholesterol: 1mg | Calories: 132kcal | Saturated Fat: 3.6g | Fat: 9.9g | Protein: 4.4g | Carbohydrates: 10.9g