Ingredients43 m servings 70
- 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 4.6 1.5 < 1 25 Full nutrition
ReviewsRead all reviews 6
I didn't have vanilla paste so I used a dash of vanilla extract instead. This was a simple, delicious truffle recipe!
Rivals Lindt Truffles. My family of six really enjoyed the recipe.
I did add the butter that was listed as optional. Subbed a dash of pure vanilla extract for the vanilla bean paste as I've never had any other recipe call for that. Next time I will try grindi...
these are utterly delicious. I made them when I had a sever chocolate craving, and one of the best recipe finds I made yet. I only had enough peanut butter for a half a recipe and cannot wait to...
These tasted great, once I made them correctly. I ruined a whole batch before I had success. I only made half a batch, and it overcooked at 5 minutes. The 2nd time I stopped at 4 minutes.