Salted Peanut Butter Truffles
If you love these vegan salted peanut butter truffles why not try our Raw Gingerbread Balls?
Prep: 20 minutes + 20 minutes to set
Total: 40 minutes
- 120g Peanut Butter,50g Cacao,130ml Maple Syrup,10g Coconut Oil,2 teaspoons Vanilla powder,10g Oat Flour,Pinch of Sea Salt
- 50g Coconut oil,60g Cacao powder,160ml Maple Syrup,½ teaspoon Vanilla powder,Pinch of Sea Salt
- 20g Cacao nibs,20g Crushed peanuts,20g Desiccated coconut,10g Cacao powder
Add all of the truffle ingredients into a bowl; mix this together until it is fully combined.
Roll this into 14 balls and place on tray. Place these in the freezer to firm up.
Whilst the truffles are in the freezer, start making the chocolate coating.
In a saucepan place the coconut oil, cacao, maple syrup, vanilla and salt. Put this on a low heat and stir until you have a shiny chocolate sauce.
Take the truffles out of the freezer and dip them in the chocolate, making sure they are fully coated.
Once all of the truffles have been coated, split them into 4 groups. Sprinkle some with cacao nibs, some with coconut and some with cacao powder. With the last group roll them in crushed peanuts.
Place these in the fridge to firm up then serve.