Healthy no bake peanut butter truffles recipe (vegan, gluten free). These taste like a buckeye!
For the truffle filling
3/4 cup all natural creamy peanut butter
1/4 cup pure grade A maple syrup
1 tablespoon coconut palm sugar
1/4 cup coconut flour (see instructions before adding)
1/8 teaspoon sea salt
For the Chocolate Shell
1 cup semi sweet chocolate chips
1/2 teaspoon coconut oil
1/4 teaspoon sea salt
Use a mixer to beat together peanut butter, maple syrup, coconut palm sugar, and salt for the filling.
Add in coconut flour slowly, until the mixture is not wet but not very dry. It should be easy to roll the balls without the mixture sticking to your hands. This will depend on your peanut butter texture how much flour to add. I used 1/4 cup of coconut flour as my peanut butter was drippy.
Roll filling into small balls and place on a cookie sheet
Freeze for 5 minutes to chill slightly
Melt coconut oil and chocolate in the microwave (be careful not to burn)
Once melted, stir in the salt
Drop peanut butter balls into the chocolate, and use a spoon to drip the chocolate over the balls.
Use a fork to get the balls back out and onto the cookie sheet. (look up a tutorial for necessary, but it's really quite easy!)