Chocolate and peanut butter are a perfect pair, especially when made into these truffles. You'll wonder how you ever lived without this recipe around the holidays! It's a quick and easy vegan candy that makes the perfect holiday gift.
1 cup 100% natural smooth peanut butter
4 tablespoons pure maple syrup
½ teaspoon fine grain sea salt
6 tablespoons crisp rice cereal
3/4 cup dark chocolate chips
1/2 tablespoon coconut oil
1 teaspoon flaked sea salt
Make sure your natural peanut butter is blended (the oil is not floating on top of the peanut butter) before using. In a large bowl, combine the peanut butter and maple syrup. Mix with an electric mixer for 30-60 seconds. The mixture will begin to thicken up into a fudge-like texture.
Add the sea salt and stir in the cereal. Shape the mixture into 15-20 small balls.
Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30 second bursts, stirring in between, until just melted.
Use a fork to dip the balls into the melted chocolate. Place the chocolate covered ball on a plate or cutting board lined with parchment paper. Place the tray in the freezer for around 6-8 minutes until mostly firm.
Dip a fork into the leftover melted chocolate and drizzle it on top of the balls to create swirl design and top with a few pieces of flaky sea salt.
Place the balls in the freezer for another 10-15 minutes, until the chocolate is completely set.
Store the peanut butter truffles in an airtight container or in the refrigerator.
This recipe will only work when using 100% natural peanut butter. The label on your jar of peanut butter should only contain roasted peanuts (and maybe salt). The no-stir kinds of peanut butter are made with additional oil and sugar will not set up properly.