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In searching for mind-blowing healthy sweets that don’t spike your blood-sugar, Sara came across these gems. These chocolate peanut butter truffles are so decadent and delicious, you’d think Reese’s themselves had a hand in the magic!
Nope. Arman Liew over at The Big Man’s World, did all the hard-work creating. He delivers these quick and easy Keto/Low Carb/Paleo and Vegan-friendly, No-Bake Peanut Butter Truffle recipes. The version you make, will depend on the ingredient substitutions you use. Arman does a great job laying those out.
Sara decided to go with the keto, peanut butter version. However, she also made the chocolate almond butter (paleo/keto) truffles. For the sake of simplicity, we’ll just focus on the peanut butter version. This is how she did it.
Ingredients:
- 2 cups Smucker’s creamy organic peanut butter
- 1 cup raw blue agave syrup
- 1 cup coconut flour
- 2 cups Hershey’s sugar-free chocolate chips
What To Do:
- Combine peanut butter and maple syrup in a medium to large mixing bowl. Mix well.
- Add in coconut flour and mix vigorously until you get an even, smooth consistency. Refrigerate for 15 minutes until firm.
- Pull from refrigerator after dough has set and hand-form into balls. Line a cookie sheet with parchment paper and place balls on cookie sheet. Place cookie sheet into freezer. We have chest freezers, which work great for tempering larger items.
- Add chocolate chips to a microwave-safe bowl or measuring cup and microwave in 10-15 second intervals to avoid burning. When chips are evenly melted, remove peanut butter balls from freezer.
- Using two cocktail forks, dip peanut butter balls into the melted chocolate. Cover liberally and place back onto lined cookie sheet. You can refrigerate until the truffles are firm. Sara chose to put them back into the freezer.
- You can drizzle to beautify and add a small sprinkle of sea salt to accentuate the chocolate flavor. We neglected these steps because it was our first go at it and we just wanted to eat!
Voila, keto chocolate peanut butter truffles! Eat a couple and put the rest into a Tupperware container. Hold in the refrigerator for up to two months or at room temp for two weeks.
Sara loves her chocolate treats frozen, so we keep them in the freezer. This will gain you about six months of shelf-life according to Arman.
There’s no way you are going to be able to hold onto these babies for six months, especially if you have kids.
Our son sneaks into the freezer and then off to his room chomping the whole way. He thinks he is being sneaky, until I point out the chocolatey ring of evidence that is surrounding his lips.
Thank you, Arman, for developing such a great, healthy treat recipe. And thank you to my wonderful wife for coming down with a sweet tooth and making these little drops of pure awesomeness!
~Shawn
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