Raw Peanut Butter Chocolate Truffles
Yields 10
Some food combinations just can not be beat-peanut butter and chocolate being one of them. So, when craving a peanut butter cup, whip up a quick batch of these amazing truffles. Trust me you will not feel deprived
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Prep Time
20 min
Prep Time
20 min
  1. 1/4 cup Coconut Flour
  2. 1/4 cup Unsweetened Cacao Powder
  3. 1/2 cup Chocolate Protein Powder (I used Arbonne)
  4. 2 Tbs Organic Coconut Palm Syrup (low glycemic)
  5. 3 Tbs Peanut Butter
  6. 6 Tbs Non-dairy Milk
  7. 1/3 cup Enjoy Chocolate Chips for melting
  1. Place all ingredients, except chocolate chips, to the bowl of your food processor with blade at bottom
  2. Blend until combined to form a dough
  3. Roll the dough into balls, set aside on parchment paper
  4. Chocolate coating: melt chocolate chips on medium low heat in a double boiler, stirring consistently. If too thick add a few splashes of non-dairy milk.
  5. Using a toothpick, dip each dough ball into the melted chocolate, gently tapping on the side to remove the excess and place on parchment paper.
  6. Refrigerate for approximately 15 minutes or until set.
  7. Store in airtight container for up to 2 weeks.
  1. Take these to the next level of enjoyment by storing them in the freezer. Leave out on the counter a few minutes before eating. I highly suggest doubling the recipe as these will go quick!
Adapted from Running with Spoons
Adapted from Running with Spoons
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