This post is linked to Sugar-Free Sundays at Flip Cookbook, Fight Back Fridays at Food Renegade, and Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
Peanut Butter Truffles (Advanced SCD)
1 cup Creamy Peanut Butter (SCD legal for SCD'ers)
8 TBSP (one stick) Butter
1 cup Almond Flour (not almond meal)
2 TBSP Honey (adjust if you need to)
1 1/2 cups Unsweetened Coconut Flakes
In a food processor combine peanut butter, butter, almond flour and honey. Pulse until smooth and creamy. Put into a freezer safe bowl and freeze a couple of hours until solid. Scoop out with a teaspoon, roll into balls and then roll in coconut to coat. Keep refrigerated until ready to serve. Makes about 24 truffles.
These look really yummy, I am going to try them with some almond butter tomorrow. Thanks
ReplyDeleteCan my day get any better?? :) This is the third recipe of the day that has me drooling all over myself! :) Thank you for sharing it at Sugar Free Sunday and adding a big punch to our one year anniversary!! :)
ReplyDeleteMMMMMMMMMMMMMM,...delightful treats!! And so easy to make too,...and so easy to devour as well! :)
ReplyDeleteKisses & many greets from sunny Brussels! :)
Thanks ladies!
ReplyDeleteThese sound good! I bet it would work with my dairy free butter substitute too :)
ReplyDeleteLooks tasty! Do you think that it would still work without the butter? Or do you recommend a substitute?
ReplyDeleteProbably a substitute. Maybe coconut oil? Or maybe more almond flour? I'm sure there is something that would work.
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