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Peanut Butter Truffles (With Cream Cheese)

Chocolate covered peanut butter cheesecake bites! That sentence alone sounds absolutely divine, doesn’t it? These little balls are rich, creamy, chocolatey and topped with roasted peanuts.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthy snack balls, no bake peanut butter bliss balls, peanut butter cream cheese truffles, peanut butter truffles with cream cheese
Servings 20

Ingredients

  • 1 cup cream cheese, softened
  • 3/4 cup creamy peanut butter
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract

Chocolate Coating

  • 1 cup chocolate chips dark, milk or white (I did a mix)
  • 1 tablespoon coconut oil

Topping

  • 1/2 cup roasted peanuts, crushed

Instructions

  • In a medium bowl, mix the softened cream cheese and peanut butter together using an electric mixer until the mixture is creamy and smooth.
    Gradually add in the honey and vanilla extract, blending until everything is evenly mixed. Then, fold in the almond and coconut flour until a thick, sticky dough forms. Taste test and add more honey or vanilla extract if you think it needs it.
    Scoop out tablespoon-sized portions of the mixture and use your hands to roll them into small balls. Makes about 20 depending on the size.
    Arrange the rolled balls on a baking sheet lined with parchment paper. Place the baking sheet in the refrigerator for about an hour or freezer for 30 minutes to allow the balls to firm up.

Chocolate Coating

  • Place chocolate chips and coconut oil in a small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Once the cheesecake balls are sufficiently chilled, retrieve them from the fridge. Using a fork or skewer, dip each ball into the melted chocolate, making sure to coat them evenly. Allow the excess chocolate to drip off before placing them back on the parchment-lined sheet.
    Quickly sprinkle with the crushed peanuts (they harden fast).
    After all the balls are coated, return them to the refrigerator for an additional 30 minutes to set the chocolate coating.
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