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 


  1. 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!)

  2. 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.

  3. Once your truffles are firm, gently melt your dark chocolate and coconut oil together in a bain marie. Stir smooth.

  4. 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. 

  5. Eat immediately, or store in an airtight container for up to a week!

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