We have a lot of chocolate peanut butter fans in the family. I originally made this recipe for my niece’s birthday party and my Instagram followers liked it as much as we did. These are a perfect make-ahead snack to have in fridge when you want a sweet treat pick-me-up that’s part candy and part nourishment. I hope you and your loved ones enjoy these as much as we do!!
Prep Time
15 minutes
TOTAL Time
45 minutes
Serves
12
Ingredients
- 1 cup organic peanut butter (the drippy kind) + 1 tablespoon for coating
- 1/2 cup maple syrup
- 3/4 cup almond flour
- 1/4 cup vanilla protein powder
- 1 flax egg (I tablespoon ground flaxseed mixed with 2 1/2 tablespoons of water, let sit for 5 minutes)
- 1/2 teaspoon vanilla
- 1/4 teaspoon pink or sea salt, plus more for sprinkling
- 2 cups mini chocolate chips, divided
Steps
1
Line a baking sheet or pan with parchment paper.
2
Add peanut butter and maple syrup to a large mixing bowl. Using a handheld mixer, mix until well combined. Add flax egg, almond flour, salt, and vanilla. Mix until a dough forms. Stir in 1/2 cup of the mini semi-sweet chocolate chips.
3
Scoop batter into 3 or so inch balls and place on parchment lined baking sheet. *The dough is sticky, so using wet hands to form the truffles helps! Place in freezer for 15 minutes or so.
4
Place 1 tablespoon peanut butter and remaining 1 1/2 cups mini chocolate chips in a small microwave safe bowl. Microwave in 30 second intervals, stirring in between, until smooth and creamy.
5
Remove balls from the freezer. Gently roll in chocolate bath and return to parchment-lined baking sheet. Immediately, sprinkle with pink or sea salt. Let harden at room temperature or return to the freezer for 20 minutes. Enjoy!! Store any leftovers covered in the refrigerator.
Leave a Reply