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4.75 from 4 votes

Peanut Butter Protein Truffles

Servings: 16
Author: Brittany Williams instantloss.com


  • 1/2 cup organic peanut, almond, or sunflower seed butter
  • 3 tablespoons 100% pure maple syrup
  • 1/4 cup dairy-free chocolate chips
  • 1/2 tablespoon extra virgin coconut oil
  • unsweetened coconut flakes optional but recommended


  • 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.
  • Divide mixture and roll into 16 balls. Line them up on a cookie sheet or a plate lined with parchment paper.
  • 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.
  • 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.
  • Place in the freezer for 10 minutes before consuming. Store in the refrigerator.