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.