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Ingredients43 m servings 70 cals
Original recipe yields 25 servings (25 truffles)
- Combine peanut butter, cocoa powder, honey, coconut oil, butter, and vanilla bean paste in a saucepan over low heat; cook, stirring constantly, until melted and smooth, 3 to 5 minutes. Remove saucepan from heat and transfer peanut butter mixture to a bowl.
- Refrigerate mixture, stirring every 5 minutes, until truffle mixture is firm yet sticky and soft enough to shape, about 15 minutes.
- Pour coconut flakes into a bowl. Drop truffle mixture, about 1 teaspoon per truffle, into coconut and roll to coat. Refrigerate until firm, about 15 minutes.
Per Serving: 70 calories; 5.7 g fat; 4.6 g carbohydrates; 1.5 g protein; < 1 mg cholesterol; 25 mg sodium. Full nutrition
ReviewsRead all reviews 3
I didn't have vanilla paste so I used a dash of vanilla extract instead. This was a simple, delicious truffle recipe!
These tasted great, once I made them correctly. I ruined a whole batch before I had success.