Cookie Dusted Peanut Butter Chocolate Truffles

Prep Time 15 mins
Cook Time 60 mins
Total Time 1 hr 15 mins
Yields 12-14 truffles


  • 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


  1. In your food processor, combine peanut butter, coconut flour and coconut sugar
  2. Pulse until blended well into a dough
  3. Roll into truffle balls and individually place each onto a lined baking tray
  4. Pop into the freezer for 15-30 minutes
  5. After the freezer, heat coconut oil and dark chocolate chips in the microwave until fully melted
  6. Place the crushed ginnybakes cookies in a medium bowl for dipping
  7. 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)
  8. Place each truffle back onto baking tray and pop in the freezer for another 45-60 minutes
  9. Leave in fridge for up to 7 days and freezer for longer!


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