Peanut Butter Cookie Dough Truffles
These easy, vegan, peanut butter cookie dough truffles are melt-in-your-mouth, decadent, and couldn't be easier to whip up!
Servings: 8 truffles
Ingredients
- ½ cup natural peanut butter
- ¼ heaping cup almond flour
- ¼ cup coconut flour
- ¼ scant cup maple syrup
- ½ tsp vanilla
Chocolate Coating
- ¼ cup dark chocolate chips
- ½ tsp coconut oil
- Pinch coarse salt
Instructions
- In a medium bowl, mix together the cookie dough. It will be thick--like normal cookie dough.
- Using a cookie scoop or tablespoon, scoop the dough into balls and place on a parchment paper-lined plate. My dough makes about 8 large truffles.
- Freeze the truffles for 30 minutes.
- After 30 minutes, melt together the chocolate and coconut oil in a small bowl, then stir well until ultra shiny.
- Remove the truffles from the freezer. To coat in chocolate, place one truffle at a time, flat on the tines of a fork. Holding the truffle over the bowl of melted chocolate, quickly spoon the chocolate over the truffle, allowing the excess chocolate to drip back into the bowl. Because the chocolate will start to harden when it touches the truffle, work quickly. Mine took 2-3 small spoonfuls of chocolate each.
- Gently slide the wet truffle off of the fork and back onto the parchment paper. Repeat the process with the remaining truffles.
- Sprinkle a pinch of salt over each truffle and refreeze to set the chocolate. It only needs a couple minutes.
- Store the truffles in an airtight container in the freezer. Enjoy!