These peanut butter truffles are rich without making you feel bad because they dont have any added sugar or gluten. They are vegan-friendly and taste great because they are made with natural peanut butter and sweetened with erythritol.
Ingredients:
- 1 cup natural peanut butter
- 1/4 cup coconut flour
- 2 tablespoons powdered erythritol or sweetener of choice
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup unsweetened cocoa powder, for coating
Instructions:
Mix peanut butter, coconut flour, erythritol, vanilla extract, and salt together in a bowl until everything is well mixed
Spread the dough out into truffle-sized balls and set them on a baking sheet lined with parchment paper
Put the peanut butter balls in the fridge for about 30 minutes to make them firm
After the peanut butter balls are cold, roll them in unsweetened cocoa powder until they are covered all over
Put the truffles back in the fridge for another 15 to 20 minutes to set before serving
The truffles can be kept in the fridge for up to a week in a container that doesnt let air in
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