Coconut Peanut Butter Chocolate Truffles
Have room for some more treats? Honestly, it’s treat season all the time around here, and I’m not one bit mad about it. With the New Year almost upon us, you’ll be exposed to the dreaded ‘new year, new me’ diet culture and I for one will say that stick to what works for YOU. Yes, it’s so easy to get caught up in the advertisements from the radio, social media, and any other form of news media trying to guilt trick society into thinking that we aren’t good enough and should feel guilty about the calories consumed over Christmas. Instead of eliminating foods, think about what can I do more of? Maybe that means eating more greens, prioritizing sleep, making sure you have something to eat before going out to work. Life is abundant in choices, and choosing what works for you is paramount in developing a good relationship with yourself. So, in the coming weeks I’ll still be gnawing on my treats, baking to relax on the weekends, and treating myself. Cause life’s too short to not treat yo’ self. Ok, off of my soap box now and on to these truffles!
Coconut Chocolate Peanut Butter Truffles
1 cup almond flour
3 Tbsp coconut flour
pinch sea salt
1/2 cup creamy natural peanut butter
1/4 cup maple syrup
2 Tbsp coconut oil
1 cup mini chocolate chips (I used Enjoy Life)
crushed peanuts (for topping, and optional!)
flaky sea salt (topping, and optional again)
Method: In a saucepan over low heat add the coconut oil, maple syrup, and peanut butter together mixing until well combined and smooth. In a bowl add the flours and sea salt. Pour the wet mixture into the dry and use your hands to make a dough. Roll the dough into 12 balls, which is about 1 tbsp worth of dough. Place on a lined baking tray and cool in the freezer for 20 minutes. While the balls are setting, melt the chocolate in a double boiler until smooth. Remove the truffles from the freezer and coat each truffle in the melted chocolate. Sprinkle with a bit of sea salt or crushed peanuts (if using). Store in the fridge and enjoy!