About
These deliciously rich and decadent truffles are super simple to make.
Perfect for an afternoon snack or to have a couple as a post dinner dessert, these are a treat the whole family can enjoy!
Xylitol is used as the sweetener in this recipe but this can be substituted for erythritol. Where coconut oil is required, this must be soft and easily mashable but not melted.
Ingredients
- 2 tablespoon coconut oil
- ⅔ cup peanut butter
- ⅔ cup, chopped peanuts
- ½ teaspoon vanilla extract
- ⅓ cup xylitol by now
- ¼ cup unsweetened cocoa powder by ghirardelli
Instructions
- Add the xylitol to a food processor and blend on a high speed setting until finely powdered – about 4 minutes.
- Add the powdered xylitol to a mixing bowl with the peanut butter, cocoa powder, vanilla and coconut oil. Beat the mixture together until well combined and completely smooth.
- Transfer the mixture to the freezer for 10-15 minutes to firm up.
- Whilst the mixture is firming, add the peanuts to a food processor and pulse to form a chunky crumb.
- Remove the truffle mixture from the freezer and use your hands to roll into 16 even balls. Then, taking one truffle at a time, roll each ball in the crushed peanuts, coating them all over.
- Place in the fridge for a further 15-20 minutes to set before serving.
Nutrition Facts
- Servings: 16
- Calories: 124.7kcal (per serving)
- Fat: 10.4g (per serving)
- Carbs: 7.7g (per serving)
- Protein: 4.5g (per serving)
