Gluten-Free Peanut Butter Chocolate Truffles Recipe
Cookies and cream. Caramel and apples. Peanut butter and chocolate. Some things are simply destined to be together. This undeniable connection between peanut butter and chocolate is what led to the creation of my Gluten-Free Peanut Butter Chocolate Truffles recipe. It’s a wonderful fusion of two soulmate flavors.
To make these truffles just a little bit healthy, I’ve added NeoCell Super Collagen. Collagen is easy to add to a multitude of recipes, from soups to smoothies to oatmeal and more. It’s an effortless addition to food and it brings with it some great benefits, including support for healthy skin, joints, bones, and cartilage.
These are a really pretty treat to share with friends and family or to bring to a party as a hostess gift.
- ¾ cup sifted powdered sugar
- ½ cup creamy peanut butter or seed butter
- 3 tablespoons unsalted butter or dairy-free butter melted
- 4 tablespoons NeoCell Super Collagen
- 1¼ cups semisweet chocolate chips or dairy-free chocolate chips
- 1 tablespoon vegetable shortening
- Flaky sea salt
Line a baking sheet with parchment or waxed paper.
Combine the powdered sugar, peanut butter, butter, and collagen together in a mixing bowl and mix until fully combined. Divide the mixture into 24 equal-sized balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
Combine the chocolate chips and shortening in a microwave-safe bowl and microwave on high power for 60-90 seconds or until most of the chocolate chips are melted. Stir until smooth and glossy. Dip the truffles into the chocolate to coat and place back on the baking sheet. Sprinkle the top with a small pinch of sea salt and refrigerate for another 15-30 minutes.
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