Chocolate Covered Peanut Butter Truffles with Flaky Sea Salt

a plate full of peanut butter truffles dipped in chocolate.

1 hour, 15 minutes

12 - Serving Size: 1 ball

easy

Ingredients

For truffles:

1/4 cup creamy peanut butter

1/3 cup maple syrup

1/4 tsp vanilla extract

2/3 cup + 2 tablespoons gluten-free oat flour

For coating:

1/2 cup vegan chocolate chips

1/2 tablespoon coconut oil

Flaky sea salt

Directions

By Dada Eats

In a medium bowl, cream together maple syrup, peanut butter, and vanilla extract until smooth. Add oat flour and mix until thoroughly incorporated. Form truffle batter into balls (about 12) and place in freezer for 20 minutes to firm up. While truffles are firming in the freezer, prepare chocolate mixture by incrementally microwaving coconut oil and chocolate chips until smooth. Remove truffles from freezer and place into chocolate mixture, thoroughly coating each truffle in the chocolate. Once all truffles have been coated in chocolate, place in freezer for 20 minutes until chocolate has hardened. Remove from freezer and sprinkle with flaky sea salt. Enjoy. Store in freezer.

Nutrition information per serving:

Calories: 180

Fat: 35g

Trans fats: 0g

Cholesterol: 0mg

Carbohydrate: 24g

Protein: 4g

Sodium: 30mg

Sugar: 10g