Coconut Oil, Chocolate, Peanut Butter Truffles
Servings: 12
Preparation Time: 45 minutes, including freezing
Ingredients:
Chocolate:
- 5 tablespoons Virgin Coconut Oil
- 3 tablespoons powdered sugar
- 5 tablespoons unsweetened cocoa powder
Filling:
- 2 tablespoons peanut butter
- 2 tablespoons brown sugar
- 1/4 teaspoon vanilla extract
Directions:
Melt coconut oil.
Stir in powdered sugar.
Whisk in cocoa powder until completely smooth (No lumps!).
Pour chocolate mixture into mold (or small silicone baking cups).
Freeze for about 10 minutes. While chocolate hardens, mix peanut butter filling. Melt peanut butter and stir in brown sugar and vanilla.
Place filling into a zip-top bag and cut off the tip. Put a small amount (1 teaspoon) into each truffle.
Pour the rest of the chocolate on top of the filling (to the top of the mold). Return to freezer for about 30 minutes or until solid.
Remove truffles from the mold. Enjoy!
Notes:
You can experiment with other sweeteners, honey, stevia, or maple syrup, but we can’t vouch for the result.
Recipe can easily be doubled for a bigger batch.
Recipe and photo submitted by Stephanie, Santa Clara, CA.
