What you need:
- 1½ cups of Meridian Smooth Richer Roast Peanut Butter
- 5 tbsp maple syrup (or more, to taste)
- 1 tsp vanilla extract
- 5-8 tbsp coconut flour
- Pinch of sea salt
To coat:
- 200g dark chocolate, finely chopped
- 2 tbsp coconut oil
To decorate:
- Finely chopped peanuts
- Sprinkle of sea salt
Instructions:
-
In a large mixing bowl, stir together the peanut butter, maple syrup and vanilla until well combined. Stir through the coconut flour and salt, adding one tablespoon of coconut flour at a time and mixing until you are able to handle the truffle filling (it shouldn’t be sticky, and you should be able to roll it into balls – you may need to add the full 8 tbsp of coconut flour if your peanut butter is runny, but add as little as you need!)
-
Roll the mixture into balls (around 2 tsp of mixture at a time to do this), then set on a lined baking tray and place in the fridge to firm up overnight. If your truffles still feel a little soft, pop them in the freezer for 5 minutes before dunking into chocolate.
-
Once your truffles are firm, gently melt your dark chocolate and coconut oil together in a bain marie. Stir smooth.
-
Dunk each truffle into the melted chocolate, ensuring all sides are coated. Place onto baking paper to set, then sprinkle over chopped nuts and sea salt.
-
Eat immediately, or store in an airtight container for up to a week!
