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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
  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.