Chocolate Peanut Butter Truffles | PALEO, Keto, Vegan

Servings:

Calories: 142kcal

2 cups creamy nut butter
1 cup maple syrup low carb option in notes for keto
1 cup almond or coconut flour I prefer the almond texture, but coconut works if you're nut free!
2 cups chocolate chips sugar free for keto
pinch flakey sea salt

Add the peanut butter and maple syrup to a large mixing bowl and stir until combined. Stir in the almond or coconut flour until smooth.
Transfer the mixture to the refrigerate for 15-30 minutes for it to firm up (makes it easier to handle).
Divide the mixture and roll into 32 truffles (or as many as you like, depending on the size you want). Place on a lined plate or baking sheet and freeze until solid, about 1 hour.
Melt the chocolate chips in the microwave or on the stovetop. Take the peanut butter balls from the freezer, and use two forks to dip each truffle into the melted chocolate. Let any excess chocolate drip off into the bowl before placing the truffles onto a lined plate or baking sheet.
While the chocolate is still warm, sprinkle with flakey sea salt if using (so it will stick to the melty chocolate).
Refrigerate the truffles until the chocolate is hardened, about 20 minutes.
Store in a covered container: 2 weeks at room temperature, 2 months in the refrigerator, or 6 months in the freezer. Enjoy!

maple syrup (try this version for keto)

chocolate chips* (try these for sugar free or a good quality dark chocolate bar)

*Nutrition facts calculated using regular maple syrup