- 1 1/2 cups Peanut Butter
- 5 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 5-8 tbsp Coconut Flour
- 1/4 tsp Sea Salt
- 200 g Dark Chocolate finely chopped
- 2 tbsp Coconut Oil
- Peanuts finely chopped
- Sea Salt
- In a large mixing bowl, stir together peanut butter, maple syrup and vanilla until well combined. Stir through the coconut flour and salt, adding one tablespoon of coconut flour at a time and mixing until you are able to handle the truffle filling (it shouldn’t be sticky, and you should be able to roll it into balls – you may need to add the full 8 tbsp of coconut flour if your peanut butter is runny, but add as little as you need!)
- Roll the mixture into balls (I used around 2 tsp of mixture at a time to do this), then set on a lined baking tray and place in the fridge to firm up overnight. If your truffles still feel a little soft, pop them in the freezer for 5 minutes before dunking into chocolate.
- Once your truffles are firm, gently melt your dark chocolate and coconut oil together in a bain marie. Stir smooth.
- Dunk each truffle into the melted chocolate, ensuring all sides are coated. Place onto baking paper to set, then sprinkle over chopped nuts and sea salt.
- Eat immediately, or store in an airtight container for up to a week!