Peanut Butter Truffles (gluten, dairy, and refined sugar free)

Peanut Butter Truffles

     I have always loved the combination of peanut butter and chocolate. My mom always made buckeyes for Christmas. I still love them, but they have A LOT of powdered sugar in them. I wondered if there was a way I could make something similar in texture and taste but without all the added sugar. These peanut butter truffles taste just like a buckeye but won't leave you feeling a sugar rush afterwards!

Peanut Butter Truffles

Makes 20-25 depending on size

Ingredients

1 cup creamy peanut butter ( I use Skippy Natural or Simple Truth Organic for these)

1/3 cup maple syrup

1/2 cup finely ground gluten free oat flour (you can make this yourself by blending oats in your blender for 2 minutes until very finely ground)

1 package enjoy life chocolate chips

flaky sea salt for finishing

Directions

1) Combine the peanut butter, maple syrup, and oat flour in a bowl and mix until a smooth mixture forms.

2) Place the mixture in the refrigerator for 20 minutes to set.

3) Line a baking sheet with parchment paper.

Using a small cookie scoop or tablespoon roll the mixture into balls and place them on the parchment lined baking sheet.

4) Place in the freezer for 30 minutes to set.

5) In a deep coffee mug melt 1 cup of the chocolate chips in 30 second increments until melted and smooth. 

Dip the peanut butter balls one and at time with a fork, tapping the fork on the side of the mug to remove the excess chocolate. 

Place the dipped truffle back onto the parchment paper and quickly sprinkle with flaky sea salt before the chocolate sets.

6) Place the truffles in the refrigerator for 30 minutes to set. 

Enjoy!

These will keep for two weeks in the refrigerator, or two months in the freezer. 

These also taste great without the chocolate coating if you don't like chocolate! Just make sure to let them set up really well the in the freezer so they don't loose their shape.