You just can't ever mess up any recipe that includes peanut butter and chocolate! I typically choose other nut butters over peanut butter, but I have been enjoying it lately. This recipe can be made with any nut or seed butter, but there's just something about this combo that is hard to replace!
It's close to Valentine's Day and I wanted to give you some new chocolate recipes to enjoy, including these truffles. I personally don't need a holiday or reason to have chocolate, it makes me happy everyday of the year!! The best part is that when you choose dark chocolate, it's low in sugar and typically dairy free if it's really dark! I used Swerve as the sweetener to make these low carb, but any sweetener will work. I hope these last longer in your house than they did in mine!!
Double Chocolate Peanut Butter Truffles
Ingredients
- 1 cup natural peanut butter (I prefer fresh grind that is chunky)
- 2 tbsp butter, melted or softened (depends on how runny the peanut butter is)
- 1/4 cup Swerve or other sweetener (I added a tiny bit of coconut palm sugar with the Swerve)
- 2 tbsp cacao powder
- 1 tsp vanilla
- 1/2 tsp sea salt (omit if your PB is already salted)
- 1/2 cup dark chocolate chips
Instructions
- Combine granulated sweetener, cacao powder and sea salt in a bowl and set aside
- Stir the peanut butter, butter and vanilla until combined
- Pour the cacao mixture into the peanut butter mixture, stir until combined
- Place the batter into the fridge or freezer to harden so you can form balls with it
- Place the chocolate chips in a double broiler over low heat and melt
- Once the dough is hard enough, roll the batter into balls about 1 inch in diameter and place on a parchment lined cookie sheet
- Dip each truffle into the chocolate with a slotted spoon and place back onto the cookie sheet
- Place cookie sheet back in the fridge or freezer to set up
- Store in a glass container in the fridge
Enjoy!
