6 Ounces (170 g) Semi-Sweet Chocolate Bar, Finely Chopped
3 Tablespoons (42 g) Mini Chocolate Chips
3 Tablespoons (45 ml) Maple Syrup
1 Tablespoon (15 ml) Oil of Choice
1/2 Teaspoon Vanilla Extract
Pinch of Salt
Roasted Peanuts, Finely Chopped
Instructions
Line a small baking sheet with parchment paper. Set aside.
In a medium mixing bowl, add the almond flour, peanut butter, maple syrup, salt and vanilla extract.
Using a hand-held electric mixer, mix ingredients together at medium speed just until peanut butter cookie dough comes together and starts to form into a ball, about 1 minute. Alternatively, cookie dough batter may be mixed with a large spoon in place of the mixer.
With a rubber spatula, fold the mini chocolate chips into peanut butter cookie dough.
Gently roll/pat cookie dough truffles into circles/spheres. You want to be gentle when shaping cookie dough truffles into circles/spheres. Truffles are more on the fragile side since it is made with almond flour.
Place peanut butter cookie dough truffles in the freezer to firm up while chocolate coating is prepared.
In a small glass mixing bowl, add the finely chopped chocolate and oil. Place the bowl over a pot of simmering water and melt while stirring frequently. Alternatively, chocolate may be melted in the microwave at 30 second intervals taking care to stir between intervals to prevent the base of chocolate from burning.
Cool melted chocolate for 5-10 minutes before using. You want chocolate to be cooled to touch but still in a pourable state.
Retrieve peanut butter cookie truffles from the freezer.
Using a fork, individually roll and coat peanut butter cookie dough truffles in melted chocolate. Gently shake fork over the bowl of melted chocolate to remove excess chocolate.
Transfer chocolate coated truffles to prepared cookie sheet by using a toothpick/thin skewer to help glide truffles off the fork and onto the cookie sheet. Repeat process with remaining peanut butter cookie dough truffles.
Place chocolate coated peanut butter cookie dough truffles in the freezer to firm up, about 8-10 minutes.
Transfer remaining melted chocolate in a pastry bag or large Ziplock bag and cut a small portion off the tip of the bag.
Retrieve peanut butter cookie dough truffles from the freezer and drizzle chocolate over truffles.
Sprinkle the centers of each truffle with finely chopped peanuts.
Refrigerate peanut butter cookie dough truffles for 20-30 minutes to allow to set before serving. Alternatively, if you are impatient like me, truffles may be placed in the freezer for 8-10 minutes to set before serving.
Notes
In place of peanut butter, cookie dough truffles may be made with your favorite nut butter like almond or cashew butter.
For a simpler but still delicious treat, peanut butter cookie dough may be scooped, refrigerated until firm and served without coating in chocolate.
For the best results, I highly recommend using a good quality melting chocolate bar in place of using chocolate chips. Some chocolate chips have stabilizers/additives in them that prevents them from melting properly.
To make peanut butter cookie dough truffles vegan, use vegan chocolate in place of dairy based chocolate.
If unable to find mini chocolate chips, substitute with 1/3 cup regular sized chocolate chips.