May 16, 2015

Peanut Butter Truffles

21 days of recipes continues with a quick and easy dessert! Snack on a few or fill a dessert tray for a potluck. 

1 cup of peanut butter
1/4 cup coconut flour
3 tbsp pure maple syrup

Combine all ingredients and process in a food processor until smooth. 

Chill 5 minutes and then scoop teaspoon size balls onto a parchment lined baking sheet. Freeze another 30 minutes.

In a double boiler, prepare 1/2 cup of dark chocolate chips, 1/2 tsp melted coconut oil, and 2 tbsp almond milk. Once smooth, work fast to cover the peanut butter balls. 

Freeze for another 30 minutes and then eat up! If there's any left, store in the refrigerator for a week or in the freezer for a month. Try to save a few in the refrigerator because surprisingly they are even better the next day!!! 

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