Imagine sinking your teeth into a rich, creamy truffle that's not only mind-blowingly delicious but also checks all the boxes for your dietary needs - keto-friendly, vegan, gluten-free, and absolutely irresistible! These Peanut Butter Coconut Truffles are the ultimate treat that proves healthy desserts can be just as sinful and satisfying as their traditional counterparts. Get ready to transform your snack game with a recipe so simple yet so extraordinary, you'll wonder how you ever lived without these little bites of pure bliss!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Keto
Serves: 12 truffles
Ingredients
- 1 cup peanut butter
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/2 cup dark chocolate (for coating)
- 1/4 cup shredded coconut
Instructions
- In a mixing bowl, combine 1 cup of peanut butter and 1/4 cup of maple syrup. Stir well until the mixture is smooth and fully combined.
- Gradually add in 1/4 cup of coconut flour to the peanut butter mixture. Mix thoroughly until the dough starts to come together and is not sticky. If the mixture is too wet, add a little more coconut flour as needed.
- Once the dough is well combined, use your hands to form small balls, about 1 inch in diameter. You should be able to make approximately 12 truffles.
- Place the formed truffles on a parchment-lined baking sheet or plate. Once all truffles are shaped, place them in the freezer for about 10 minutes to firm up.
- While the truffles are chilling, melt 1/2 cup of dark chocolate in a microwave-safe bowl. Heat in 20-30 second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Once the truffles are firm, remove them from the freezer. Dip each truffle into the melted dark chocolate, ensuring they are fully coated. Use a fork to lift them out and allow any excess chocolate to drip off.
- After coating in chocolate, roll each truffle in 1/4 cup of shredded coconut for an extra layer of flavor and texture.
- Return the coated truffles to the parchment-lined baking sheet and let them sit at room temperature for a few minutes to allow the chocolate to set, or place them back in the refrigerator for quicker setting.
- Once the chocolate has hardened, your Peanut Butter Coconut Truffles are ready to enjoy! Store any leftovers in an airtight container in the refrigerator.
Tips
- Temperature Matters: Make sure your peanut butter is at room temperature for easier mixing and better texture.
- Consistency is Key: If your truffle mixture feels too sticky, add coconut flour gradually. The goal is a firm, rollable dough.
- Chocolate Coating Hack: Use a fork when dipping truffles in chocolate to allow excess chocolate to drip off smoothly.
- Chill Out: Freezing the truffles before chocolate coating helps them hold their shape and makes dipping easier.
- Coconut Coating Trick: Roll truffles in shredded coconut while the chocolate is still slightly wet for the best adhesion.
- Storage Wisdom: These truffles keep best in an airtight container in the refrigerator for up to a week - if they last that long!
- Customization Option: Experiment with different types of dark chocolate or try adding a pinch of sea salt for extra flavor complexity.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 6g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 0mg
