Peanut Butter and Chocolate TrufflesPrint Recipe
- 45 mL organic coconut oil, melted
- 39 g PB2 Powder
- dash of salt
- 1 tsp cinnamon
- 30 mL organic maple syrup
- 20 g organic cacao powder
Take out a truffle silicone setting mat and have it ready.
In a small bowl place in 30 mL of coconut oil ( if its hard melt in the microwave for 20 seconds) and use a spoon or whisk to mix in the salt, cinnamon and PB2 powder. Fill the truffle molds half way with the peanut mix and place it in the freezer for 10 minutes.
While that chills, you can take a clean bowl or reuse the one that had the peanut butter mix and place in 15 mL of melted coconut oil ( if its hard melt in the microwave for 20 seconds) and add the maple syrup and cacao powder. Whisk until a smooth consistency is reached.
Take out the mold with the peanut butter from the freezer and layer the chocolate layer on top before placing in fridge and setting for at least 30 minutes.
No silicone chocolate mold? Use small muffin tins instead to create a healthy spin on peanut butter cups.
I have dessert every single day. It signifies the end of a meal and leaves your taste buds with a sweet finish and celebrates the joys of eating. And since I am all about preservative free, anti-inflammatory and good for your body foods, I usually make dessert myself ( the one exception to this is Halo Top ice cream, an amazing sweet addiction of mine). The day after Halloween, with ZERO trick or treaters and a ton of leftover processed candy to donate, I still wanted to have some little treats for us at home and whats better than the combo of chocolate and peanut butter? Coconut Oil is the base for creating a silky smooth texture in both the peanut butter and chocolate layer. An added boost of flavor and sugar stabilizing cinnamon, and only 30 mL or 2 tablespoons of natural sweetener, you can enjoy these bad boys guilt free. Each bite melts in your mouth with the perfect mix of the nuttiness and decadence. The fact they are easy to make is just icing on the cake.