Paleo peanut butter truffles are sweetened with dried fruit and simply delicious.
I’m doing the happy dance as I scarf down my 3rd no-sugar-added peanut butter truffle! These truffles satisfy my sweet tooth and showcase a decent amount of protein and fiber! Thanks to a secret ingredient (pssst…flax seeds) these little gems are a good source of omega-3 fatty acids as well. Hello sexy body, long hair, and gorgeous skin…and chocolate! You need 6 ingredients…let me rephrase that; you ONLY need 6 ingredients to whip up these delicious treats!
paleo peanut butter truffles
A delicious high protein, low sugar, treat to satisfy your cave-woman chocolate craving!
- Yield: 11
- 7 pitted medjool dates (pitted and chopped)
- 2 Tbsp hot water
- 3 teaspoons ground flax seeds
- 1/2 Cup natural peanut butter (creamy)
- 2 Tablespoons unsweetened almond milk
- 2 teaspoons coconut oil
- 3 teaspoons unsweetened cocoa powder
- (optional: 1/2 teaspoon stevia powder)
- Place the dates in a glass bowl, cover with hot water, let them sit for 5-10 minutes until the dates are softened.
- Grind the dates in the food processor until they form a paste.
- Add the flax seed meal, the peanut butter, and the almond milk to the food processor.
- Run the machine until everything is well combined.
- Roll 1 tablespoon amount of the mixture into balls between clean hands.
- Place the peanut butter truffles on a wax paper lined plate and chill in the freezer for 10 minutes.
- You can serve the truffles as is or dip them in the chocolate coating.
- If you choose to dip the truffles, combine melted coconut oil with the cocoa powder and dip each truffle until it is well coated.
- Return the coated truffles to the wax paper and place in the freezer for 10 minutes or in the fridge for at least 30 minutes.