Cookie Dusted Peanut Butter Chocolate Truffles since we have some super exciting news about Nicole Culver’s VIRTUAL Food Entrepreneur Summit.
You GUYS! I am so pumped right now about this Virtual Food Entrepreneur Summit. There are 18+ amazing entrepreneurs speaking about everything you could want to know about running a food business, connecting with other entrepreneurs, learning about your audience and more. PLUS when you participate, you’ll receive access to all seven days of interviews live AND the downloadable versions that are yours forever.
I am going to be chatting all things IG and “How to Grow Your Instagram to 50k in Less Than a Year”. I am beyond honored and excited to be a part of such an amazing group. The point of this summit is to really connect everyone and fill that void of a missing connection in this crazy blogger, entrepreneurial world. Your random questions about blogging and business will be answered and you will listen to inspirational people who have built their own business, blogs and more. I cannot tell you how much it means to connect with people and how that can make such an impact on your own business, blog, anything! I wish I had access to something like this 10 months ago!
Get your tickets HERE! Seriously, you don’t want to miss out on this crew. I am so excited to listen to everyone share their stories too.
Now back to these Cookie Dusted Peanut Butter Chocolate Truffles. Nothing bad can come out of combining peanut butter, chocolate and cookies. Nothing at all.
These Cookie Dusted Peanut Butter Chocolate Truffles are everything you peanut butter lovers could want and then some. I absolutely love chocolate truffles and obviously have an infatuation with all things peanut butter and cookies, so needless to say this recipe was a hit in my book.
Plus they sound much more indulgent than they actually are.
The truffles are made up of coconut flour, coconut sugar and peanut butter, dipped in melted dark chocolate then a perfect dust of with ginnybakes dreamy vegan delight cookies. In conclusion, they are dairy and gluten-free too.
You can make a big batch of these truffles and keep them in the fridge for about a week, or you can freeze some to stay for longer. I personally think that they taste best when frozen but I also love frozen chocolate and peanut butter cups.
If you’re not a peanut butter fan (I will never understand this unless you have an allergy), then you can totally sub any nut butter you like. I actually think a cashew butter would be amazing in this recipe. Anything with a creamy consistency will do the trick.
[bctt tweet=”Cookie Dusted Peanut Butter Truffles made with 5 ingredients”]
- 3/4 cup creamy peanut butter (can sub almond if paleo)
- 1/2 cup coconut flour
- 1/4 cup coconut sugar
- 1/2 box ginnybakes dreamy vegan delight cookies, crushed
- 1/2 cup dark chocolate chips
- 1/2 tablespoon coconut oil
- In your food processor, combine peanut butter, coconut flour and coconut sugar
- Pulse until blended well into a dough
- Roll into truffle balls and individually place each onto a lined baking tray
- Pop into the freezer for 15-30 minutes
- After the freezer, heat coconut oil and dark chocolate chips in the microwave until fully melted
- Place the crushed ginnybakes cookies in a medium bowl for dipping
- Individually take each truffle and dip it into the melted chocolate and immediately into the bowl of crushed cookies, coating it well (you can use a fork or spoon if you want to keep it clean)
- Place each truffle back onto baking tray and pop in the freezer for another 45-60 minutes
- Leave in fridge for up to 7 days and freezer for longer!
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