It's pumpkin season, WOO!
Don’t worry pumpkin haters, these little sweet treats don’t have pumpkin in them…for now! You just wait until October hits.
So, my website is for some reason giving me difficulties in uploading pictures, but this is a super easy recipe, so keep on scrolling for an easy step-by-step on how to make these PB Chocolate Truffles!
Ingredients:
Serving Size: 17 – 18 truffles
- 3/4 cup flaxseed meal (can substitute with almond meal)
- 1 cup crunchy peanut butter, melted
- 1.5 tbsp honey
- 1 tsp vanilla essence ( or 1/2 tsp vanilla extract)
- 1/2 cup milk chocolate chips (may need an additional 1/4 cup on standby)
- 1 tbsp coconut oil
Directions:
- In a medium size bowl, pour in the flaxseed meal, melted PB (I melted it for 30 seconds), honey and vanilla essence.
- Stir until well combined and it’s all one sticky mix. Let it sit for a few minutes till the PB completely cools and “hardens” slightly.
- Form into 1-inch round balls. It will feel slightly sticky, but none of the mixture should be sticking to your hand.
- Place on a baking tray with parchment paper. Place in freezer/fridge for about 30 minutes.
- Once the balls are nice and firm, melt the chocolate by placing it in a microwave safe bowl with the coconut oil. Microwave for 30 seconds, stir until the chocolate chips melt and put in the microwave for an additional 10 seconds if needed.
- Place one ball at a time in the melted chocolate and cover it with chocolate. I used a fork and spoon to do this. Once removing the ball, you can either tap the fork to take off excess chocolate or leave it as is (which will give you a thicker chocolate layer, yum!).
- Do this for each ball and place back in the freezer or fridge and store them there. Enjoy with some tea!