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Peanut Butter Cup Cottage Cheese Truffles

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5 from 2 reviews

These Peanut Butter Cup Cottage Cheese Truffles are a must make for a high-protein dessert ready in 30 minutes with no oven needed. Made with 5 ingredients and these are gluten-free and grain-free.

  • Prep Time: 30 mins
  • Total Time: 30 mins

Yield: 9-10 truffles 1x

Ingredients

Scale

Instructions

  1. Add the almond flour, peanut butter, cottage cheese, maple syrup, and vanilla to your food processor. Blend everything up until a smooth, creamy dough forms. It should easily roll into balls – if it feels too sticky, add another spoonful of almond flour. If it’s too dry, a drizzle of maple syrup or peanut butter will fix it right up.
  2. Use a small cookie scoop or tablespoon to form the dough into balls and place them onto a parchment-lined baking sheet or plate.
  3. Pop them in the freezer for 10 minutes to firm up a bit before coating in chocolate
  4. While the truffles are chilling, melt your chocolate chips. You can do this in the microwave in 30-second intervals (stirring in between), or over a double boiler on the stove. Add a tiny splash of coconut oil if you want extra glossy chocolate!
  5. Take the truffles out of the freezer and dip each one into the melted chocolate using a fork or spoon. Let any excess drip off, then place back on the parchment paper. Sprinkle with flakey sea salt if you’re into that (and I mean… you should be). Let them set for a few minutes until the chocolate is firm.
  6. Once set, transfer the truffles to a container and store in the fridge for up to 1 week — or freeze them for longer! I love keeping a stash in the freezer for whenever that chocolate-peanut butter craving hits.

Notes

*Store truffles in fridge for 5 days or freezer for 2 months

  • Author: Rachel

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