Decadent Chocolate Peanut Butter Cup Truffle Recipe

Peanut Butter Filling

• ▢ 1/2 cup natural, creamy peanut butter
• ▢ 2 tbsp maple syrup
• ▢ 1 tsp vanilla extract
• ▢ 3 tbsp coconut flour
• ▢ 1 scoop collagen powder (optional)
• ▢ 2 tbsp melted coconut oil

Chocolate Drizzle

• ▢ 3 tbsp melted coconut oil
• ▢ 2 tbsp cacao powder
• ▢ 1 tsp maple syrup

• Combine the peanut butter filling ingredients in a bowl. Use a spatula to mix until smooth and uniform. Portion the mixture into small balls about 1 inch in diameter and roll them between your hands to form rounds.
• Place each round on a sheet of parchment paper laid over a baking tray. Freeze the rounds for 25 minutes to firm them up before coating.
• While the rounds freeze, whisk together the melted coconut oil, cacao powder and maple syrup until smooth to create the chocolate drizzle.
• Remove the peanut butter rounds from the freezer. Using a fork, dip or transfer each round into the chocolate mixture, allowing excess to drip off, then place back onto the parchment. You can spoon additional chocolate over the top for a thicker coating or leave a light drizzle.
• When finished, store the chocolate-covered peanut butter truffles in an airtight container in the freezer. Take them out when you’re ready to enjoy—allow a minute or two to soften slightly if desired. Enjoy!