Peanut butter and chocolate has to go down as one of the best flavour combinations EVER! I’m not even sure why it works – before I even got into blogging I’d never even tried it; I know shameful. Now I use it in so many ways and as far as go, these peanut butter and coconut truffles really hit the spot.
- 5 tbsp smooth peanut butter
- 3 tbsp desiccated coconut
- 3 tbsp coconut flour
- 1-2 tsp maple syrup
- 100 g dark chocolate
Mix together the peanut butter, coconut, coconut flour and maple syrup in a food processor until a breadcrumb consistency forms.
Take teaspoon portions of the mixture and shape into balls. Allow them to set in the freezer for 20 minutes.
Melt the chocolate and coat the peanut butter and coconut balls.
Leave the chocolate to harden before consuming.
If a Snickers and a Bounty had a baby then these would most definitely be it. The centre of the truffles is all gooey with peanut butter and you get that ‘snap’ when you bite through the chocolate.
Coconut, not your bag? Why not try adding some vanilla extract or a pinch of cinnamon for something a bit different.
These are so simple to make, which as you know is very much my style of cooking, faff-free. Normally, I tend to always have these ingredients in my cupboards so I’m able to whip some up when I fancy a treat. I’ve had to stash some of my batch in the freezer to save me from myself. They are incredibly moreish and it’s so tempting to just eat them all in one go.
I coated my truffles with dark chocolate because I love that bitter taste, however, you could use milk chocolate or white chocolate if you prefer. Also, I think that coating these with raw chocolate would work just as well.
Now I’m off to get my chocolate fix.