Peanut Butter Protein Truffles

by

Peanut Butter Protein Truffles

Ingredients

For the Filling:

  • 1 cup creamy natural peanut butter (look for “peanuts and salt” only)

  • 1/4 cup coconut flour (helps provide structure without traditional flour)

  • 1/4 cup granulated monk fruit or erythritol

  • 1 tsp vanilla extract

  • A pinch of sea salt (if the peanut butter is unsalted)

For the Chocolate Coating:

  • 1 cup sugar-free dark chocolate chips

  • 1 tbsp coconut oil (helps the chocolate melt smoothly and stay shiny)

Instructions

1. Mix the Center

  1. In a medium bowl, combine the peanut butter, coconut flour, sweetener, and vanilla.

  2. Stir until the mixture forms a thick, dough-like consistency. If it feels too soft, add one more tablespoon of coconut flour.

2. Roll the Truffles

  1. Scoop about one tablespoon of the mixture at a time and roll it between your palms to create smooth balls.

  2. Place the balls on a tray lined with parchment paper.

  3. Freeze for 15–20 minutes to firm them up; this makes the dipping process much cleaner.

3. Melt the Chocolate

  1. In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil.

  2. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth.

4. Dip and Set

  1. Remove the truffles from the freezer.

  2. Using a fork or a toothpick, dip each ball into the melted chocolate, allowing the excess to drip off.

  3. Place them back on the parchment paper.

  4. Optional: Sprinkle a tiny pinch of sea salt on top before the chocolate sets.

  5. Refrigerate for at least 30 minutes until the shells are hard.

Leave a Comment