Peanut Butter Truffles

These offer a more luxurious alternative to the regular Vegan-Keto Fat bombs! They will be irresistible...

Prep Time20 minsCook Time2 hrs 15 minsTotal Time2 hrs 35 minsYields1 Serving
 1 Cup Peanut Butter
 4 Tbsp Butter-Alternative, Melted – e.g. Ghee, Coconut Oil
 1.5 Cups Powdered Erythritol
 6 Oz. Sugar-Free Chocolate
1

Mix the peanut butter, butter-alternative and powdered erythritol together. If the peanut batter is too runny and doesn’t stick, put in the fridge to set for about 30 minutes.

2

Line a tray with a sheet of parchment paper out to place the balls on. Then, using a small cookie scoop or your hands, roll 2 tablespoons worth of your batter in your hands to form a ball, then lay them on the tray.

3

Place the tray in the fridge for 30 minutes to firm up again and become cold ready for the next step.

4

While waiting, melt the chocolate in a small, deep bowl. This can be done in the microwave for 10-20 seconds a time, stirring in between.

5

Once done, the chocolate should be runny enough to fall off a spoon in ribbons but not too runny that it doesn’t coat your peanut butter truffles.

6

Place one truffle at a time into the bowl and using a spoon or a cocktail stick, rotate it around so all its sides are coated evenly. Use a fork to lift it up and allow the excess chocolate to fall off.

7

Place the truffles back on the parchment paper lined tray and let them chill for about an hour, then enjoy!

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This recipe is taken from Keto Krate blog. For this and other recipe ideas visit; https://blog.ketokrate.com/no-bake-chocolate-peanut-butter-truffles/

Ingredients

 1 Cup Peanut Butter
 4 Tbsp Butter-Alternative, Melted – e.g. Ghee, Coconut Oil
 1.5 Cups Powdered Erythritol
 6 Oz. Sugar-Free Chocolate

Directions

1

Mix the peanut butter, butter-alternative and powdered erythritol together. If the peanut batter is too runny and doesn’t stick, put in the fridge to set for about 30 minutes.

2

Line a tray with a sheet of parchment paper out to place the balls on. Then, using a small cookie scoop or your hands, roll 2 tablespoons worth of your batter in your hands to form a ball, then lay them on the tray.

3

Place the tray in the fridge for 30 minutes to firm up again and become cold ready for the next step.

4

While waiting, melt the chocolate in a small, deep bowl. This can be done in the microwave for 10-20 seconds a time, stirring in between.

5

Once done, the chocolate should be runny enough to fall off a spoon in ribbons but not too runny that it doesn’t coat your peanut butter truffles.

6

Place one truffle at a time into the bowl and using a spoon or a cocktail stick, rotate it around so all its sides are coated evenly. Use a fork to lift it up and allow the excess chocolate to fall off.

7

Place the truffles back on the parchment paper lined tray and let them chill for about an hour, then enjoy!

Peanut Butter Truffles

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