You guys, I am completely addicted to the combination of chocolate and peanut butter. But really, who isn't?! They're made for each other. It's like...the Lucy and Ricky of food.
A few months ago, I was melting chocolate to use in a recipe, and when I added sugar free Torani syrup, the chocolate seized. Stupidly, I didn't make the connection that it was the sugar free syrup that caused the issue, until I did the same thing yesterday when attempting this recipe and it happened again. I had used the rest of my Baker's chocolate, so I needed to come up with a plan B!
I rolled the peanut butter balls in Hershey's Special Dark cocoa, ending up with super duper tasty peanut butter truffles! These aren't crazy low carb (about 3g per truffle), but they're a nice treat.
Peanut Butter Truffles
(Makes about 20 truffles)
1 cup all natural peanut butter (check your carb counts!)
1 cup almond flour
1/2 cup Splenda (or equivalent sweetener)
2 tablespoons dark cocoa powder
Couldn't be easier: mix the peanut butter, almond flour, and Splenda in a medium sized mixing bowl. It'll eventually turn into a texture similar to cookie dough. Roll peanut butter mixture into 1-inch balls and set them on a cookie sheet lined with parchment paper. Put the cocoa powder in a small bowl, and individually drop each peanut butter ball into the cocoa, making sure it's evenly coated. I put mine back on the cookie sheet and chilled them for a few hours, then transferred them to a plastic container for storage in the fridge.
While I do think I'll try these again with chocolate, I was definitely not disappointed by how these turned out!
The facts (for one truffle): Calories: 102, fat: 8.1g, net carbs: 3.2g, protein: 3.6g