Legal Peanut Butter Ball Truffles
1/2 cup peanut butter
1/3 cup erythritol or xylitol sweetener
1/3 cup almond flour
Chocolate Coating:
225g unsweetened dark baking chocolate, finely chopped
3 tablespoons sweetener
1 tablespoon coconut oil
INSTRUCTIONS
To make the Peanut Butter Balls: Stir together all three ingredients for peanut butter balls in bowl until combined into dough. Form twelve balls from dough, and arrange in single layer on baking sheet lined with parchment paper. Freeze for at least 30 minutes to harden.
Melt Chocolate: Add all three ingredients for chocolate coating to microwave-safe bowl. Microwave in 30-second intervals, thoroughly stirring in between, until melted and smooth. Do not overheat chocolate.
Dip Into Chocolate: Remove peanut butter balls from freezer. Use toothpick to stab peanut butter ball and dip into melted chocolate until coated on all sides, letting excess drip off, then place coated ball back on parchment paper and withdraw toothpick.
Repeat until all are coated.
Chill: Refrigerate until chocolate shells are hardened, at least 1 hour. Once hardened, serve chilled.
Make 15 balls. Count One ball as one fat on any of my plans 😉
