Peanut Butter Protein Truffles

Whether you’re in need of a quick snack or a sweet treat these Peanut Butter Protein Truffles are not only a breeze to make but they’re absolutely delicious! A quick snack to make that will leave you wanting more.

I love these Peanut Butter Protein Truffles because they are super easy to make and are amazingly delicious and good for you. These are a great dish to take to a party or a small get together with friends. Trust me, you will be the hero of your get together with these delicious truffles. I may or may not also make these for the kiddos for an afternoon snack too.  They have become one of my guilty pleasures I just cannot stop making!

There are very few ingredients for this recipe and clean up is so easy. What’s not to like?

I start off by mixing everything in a mixing bowl with a handheld mixer or my stand mixer and then I roll all of the mixture into small balls. I then melt the chocolate in my Instant Pot, and then drizzle all of the yummy chocolate on the balls. There are all kinds of different foods you could put on top of them. I also like coconut and peanut butter. Skies the limit on what you could put as the outer coating. After that, I store them in my freezer for 10 minutes and then put them out for everyone to enjoy.

I highly recommend doubling the batch if you want any for the next day because they will be gone before you know it! I’d love to know what you topped your Peanut Butter Protein Truffles with.  Be sure to leave a comment with all of your delicious topping recommendations! 

For more healthy delicious Instant Pot recipes, click here! 

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Peanut Butter Protein Truffles
Makes 16 truffles

INGREDIENTS

1/2 cup Organic Peanut, Almond or Sunflower Seed Butter 
3 tbsp 100% Pure Grade A/B Maple Syrup
1/4 cup Dairy Free Chocolate Chips
1/2 tbsp Extra Virgin Coconut Oil
Unsweetened Coconut Flakes, optional but recommended 

INSTRUCTIONS

1. In a bowl combine the peanut butter and maple syrup using the whisk attachment for a hand or stand mixer. Whisk until the mixture turns into a cookie-dough like consistency. 
2. Divide mixture and roll into 16 balls. Line them up on a cookie sheet or a plate lined with parchment paper. 
3. In a separate bowl combine the dairy free chocolate chips and the coconut oil. Microwave for 60 seconds, then whisk. You can use your Instant Pot as a double boiler to melt the chocolate.
4. Using a fork carefully place a peanut butter ball in the bowl with the chocolate and coat it. If you decide to use the coconut flakes, I highly recommend this, transfer to another bowl with a couple tablespoons of coconut flakes and gently coat. Repeat this process until all the balls are coated. 
5. Place in the freezer for 10 minutes before consuming. Store in the refrigerator.