Peanut Butter Chocolate Fudge Truffles

 I've been working on my chocolate "candy" game for quite some time now, and I finally have got the sweetener-chocolate-nut butter ratio SPOT ON.  I'm so excited to share these with you! 

Peanut BUtter Chocolate Fudge Truffles

Serves: 12

Ingredients

  • 4 tablespoons pure Vermont maple syrup
  • 4 tablespoons organic peanut butter (any nut/seed butter will work)
  • 4 tablespoons raw cacao powder

Process

  • Mix ingredients together in a small bowl
  • Let chill in the fridge for 20 minutes
  • Scoop out batter and roll into quarter-sized balls
  • Sprinkle a bit of cacao powder on top of the truffles
  • Pop in freezer for 60 minutes
  • Eat!

Notes

  • Makes 12 quarter-sized truffles, or 24 dime-sized truffles
  • I recommend keeping these in the freezer or in the fridge. If you keep them at room temperature for too long, they'll start to lose their shape and melt