Sunday, November 3, 2019

No Bake Chocolate Peanut Butter Truffles


Chocolate Peanut Butter Truffles – (No Bake)


No Bake Chocolate Peanut Butter Truffles
No-Bake Chocolate Peanut Butter Truffles









Here is another great Low Card Dessert Recipe for you! The best part…this one is all about chocolate and peanut butter. 
These great-tasting truffles only use four simple ingredients and are very easy to make being no-bake. You can get creative with these too and add toppings to them while the chocolate is still warned. Maybe some sea salt, coconut shavings, or even some walnuts or pecans? Or get really wild and make a few with each type of topping. Nothing wrong with a little variety.
Nutritional Information: (per truffle)
  • 5 grams of net carbs
  • 200 calories
  • 17 grams fat
  • 5.9 grams of protein
We know you are going to love this recipe!
No Bake Chocolate Peanut Butter Truffles
No-Bake Chocolate Peanut Butter Truffles


Chocolate Peanut Butter Truffles - (No Bake)


  • CourseDesserts
  • CuisineAmerican
ServingsPrep Time
12 Truffles2 Hours
Ingredients
  • 1 1/4 Cup Peanut Butter
  • 4 Tbsp butter (Melted)
  • 6 oz dark  Chocolate - Sugar-Free (Bars or Chips and higher cocoa content the better)
  • 1.5 Cups erythritol (Powdered)
Servings: 12Truffles
Instructions
  1. Mix the peanut butter, powdered Erythritol and the melted butter together. You want your peanut butter mixture to be a little sticky. If your mixture isn't you can toss it in the fridge for a bit and that will help.
  2. After your peanut butter mixture is ready then you will want to roll them into small round balls. We use a small scoop. You can just roll them in your hands as well. You want each ball to be about 2 tablespoons in size. Place the rolled peanut butter balls on a cookie sheet that is lined with parchment paper.
    No Bake Chocolate Peanut Butter Truffles
    No Bake Chocolate Peanut Butter Truffles

  3. After you have all the balls rolled you will want to place them in the fridge for at least 30 minutes, You want them to be nice and cold.
  4. Next you will need to melt the 6oz of chocolate. Can use a the double boiler method if you want. I just melt it in the microwave slowly stirring often. You want it to be of the consistency that it falls off a spoon in ribbons.
  5. Once your chocolate is ready then dunk each peanut butter ball in the chocolate and roll them around to cover. Use a fork to lift them out. Place them back on the parchment paper-lined cookie sheet. If topping make sure to do it while the chocolate is still warm.
  6. Once all are covered than chill again in the fridge for an hour.
Recipe Notes
  • Make sure to use powdered Erythritol for best results.