These peanut butter truffles are the perfect low carb treat! Easy to make, fun to decorate, and a great way to use up that leftover Christmas chocolate!
Is it too late for a truffle recipe? I think not, especially when they’re made with healthier ingredients, as well as being low carb and vegan!
What ingredients will I need to make these truffles?
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The best thing about these truffles is that they are made with just 3 ingredients: peanut butter, coconut flour, and your favourite low carb liquid sweetener.
Traditional truffles are made using cream and chocolate to make a ganache – peanut butter provides the perfect creamy texture whilst also keeping these truffles vegan friendly!
To prepare the truffles, simply mix together the peanut butter, coconut flour, and liquid sweetener until a dough forms. You want the dough to be thick enough to roll the dough into balls, but not so thick that the truffles are cakey. You may need to add more/less coconut flour depending on the consistency of your chosen sweetener.
Then we will roll this mixture into balls and drizzle with some melted sugar free chocolate! Because chocolate and peanut butter is and always will be a-match-made-in-heaven. I also topped my truffles with some hemp seeds, but feel free to get creative here. I suspect that cocoa nibs would be a very pretty addition!
Variations on this recipe:
You could also add some flavouring extracts to these truffles. For peanut butter truffles try adding some blueberry extract, or orange extract with almond butter, or lemon and cashew butter. You could also fill these truffles with a little homemade sugar-free lemon curd. The possibilities are endless!
Storing peanut butter truffles:
I like to keep these truffles in the fridge in an airtight container. They will keep for 2-3 weeks in the fridge (if they last that long!)
I hope you enjoy the recipe, friends!
Peanut Butter Truffles (vegan)
- In a medium sized bowl, mix together the peanut butter and sugar free syrup. (I like to use a spatula for this)
- Add the coconut flour and mix to to combine. You are looking for a consistency that you can easily roll into balls. If it is too wet or too dry, you can adjust the consistency by adding more coconut flour or sweetener as needed.
- Take heaped teaspoonfuls of the mixture and roll into balls between your hands. Transfer them to a plate or tray lined with grease proof paper.
- Place the truffles in the freezer for 10-20 minutes until firm.
- Meanwhile, melt the chocolate chips. You can do this over a double boiler, or by heating in the microwave on medium heat in 30 second bursts.
- Remove the truffles from the freezer and decorate with the chocolate. You can completely dip them in or drizzle a little chocolate on top – it’s up to you! I topped mine with a few hemp seeds, but cacao nibs would also be very pretty.
- Store in the fridge for up to 1 week. Enjoy!
- Net carbs per serving (2 truffles) : 5.3g