No Bake Chocolate Peanut Butter Truffles

• Condiments

  • 1 cup Peanut butter

• Baking & Spices

  • 6 oz Chocolate, sugar free

• Dairy

  • 4 tbsp Butter

• Other

  • 1.5 cups Powdered Erythritol

Found on blog.ketokrate.com

Description

Ingredients

• 1 cup Peanut Butter
• 4 tbsp Butter, melted
• 1.5 cups Powdered Erythritol
• 6 oz. Sugar-free Chocolate (either a bar or chips)

Directions

• Start by mixing your peanut butter, melted butter and powdered erythritol together. If your peanut butter batter is too runny and doesn’t stick, put in the fridge to set for about 30 minutes. Using a small cookie scoop, or your hands, roll out about 2 tablespoons of your batter in your hands to form small balls. Lay them out on a parchment paper lined baking sheet and chill in the fridge for an additional 30 minutes. You want them to be very cold for the next step. Melt 6 oz. of sugar-free chocolate in a small, deep bowl for 10-20 seconds a time in the microwave, stirring in between. Give your chocolate a good stir, it should be runny enough to fall off a spoon in ribbons but not too runny that it doesn’t coat your peanut butter truffles. Place one truffle at a time into the bowl and using a spoon, rotate it onto all its sides, coating it evenly in chocolate. Use a fork to lift it up and allow the excess chocolate to fall off. Place the truffles back on the parchment paper lined baking sheet and let them chill for about an hour. Enjoy!