Cooking Time: 1 hour 15 minutes
Serving Size: About 16 truffles
For the peanut butter filling:
1/2 cup smooth peanut butter
1 tbsp melted coconut oil
1/2 tsp vanilla extract
1/2 cup ground almonds
1/3 cup coconut flour
1/4 tsp salt
1 tbsp raw maple syrup
50 grams 85% dark chocolate
Mix all ingredients together in a bowl until it’s combined and thick, place in the fridge to cool for an hour.
While cooling in the fridge, melt 50g 85% Cacao dark chocolate in a bowl over a boiling pan of water.
Once the chocolate is melted, roll the peanut butter filling into small balls and dip into the chocolate to fully coat. Remove from the chocolate with a fork and place on a baking tray. Top with nut of your choice.