Time in the Kitchen: 45 minutes (30mins to set in fridge)
- 6 tablespoons of Peanut butter*
- 2 tablespoons honey
- ½ tablespoon of concentrated natural vanilla extract
- A pinch of salt
- 1 tablespoon of coconut flour (sifted)
- 100 gram of dark chocolate, melted
- 1/2 cup roasted peanuts, crushed (optional)
Place the peanut butter, honey, vanilla and salt into bowl, mix to combine. Add the coconut flour, combine. Place this mixture into the freezer while you prepare the remaining ingredients.
Melt your chocolate and crush your peanuts (I put them into a snap lock bag and crush them with my rolling pin).
After 10 minutes remove the peanut butter mix from the freezer and roll spoonfuls of the mixture into balls. I like to return the balls to the freezer for a further five minutes.
Again, gently shape your balls and working quickly, dip the balls in the melted chocolate until well coated. Place the truffles onto a plate lined with baking paper. Sprinkle with the crushed peanuts and return to the fridge to set.
Serve. Eat. Enjoy.
*for a nut free version use pepita spread which is found in the health food section of the supermarket and are also available at health food stores, omit the crushed peanuts and if desired sprinkle with sesame seeds.