Peanut Butter Coconut Truffle

These bite sizes delicious Peanut Butter Coconut Truffles are full of coconut milk, peanut butter and cocoa. Made with 5 ingredients. Gluten-free and vegan.

Recipe Source Link:https://www.mygingergarlickitchen.com/coconut-milk-peanut-butter-truffles-video/

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RECIPE INGREDIENTS

» For Peanut Butter Coconut Truffle

• 4 tablespoons salted butter
• 200 ml coconut cream (take the thick stuff off the top from 1 can coconut milk)
• 1 dl unsweetened cocoa powder
• 100 grams sweetened condensed milk (you can use also coconut condensed milk to make it completely vegan)
• crunchy peanut butter - ½ cup
• 1/2 tablespoon coconut flour
• Unsweetened cocoa powder for rolling
• Pearl sugar for decoration (optional)

RECIPE INSTRUCTIONS

» How to Make Peanut Butter Coconut Truffle //

1. Heat butter in a small pan.
2. Add coconut cream and let it boil for 2-3 minutes or till it starts thickening.
3. Add condensed milk and cocoa and cook over medium high heat.
4. Bring it to a gentle boil, stirring constantly with a spoon.
5. Reduce heat to medium-low and cook for 2-3 minutes, until mixture is thick and shiny and starts to pull away from bottom and side of sauce pot. The mixture should be thick.
6. Remove from the heat and pour mixture into a plate. Let it cool, and then place in the fridge for at least 3-4 hours or overnight.
7. Once chilled place unsweetened cocoa powder in a shallow bowl.
8. Rub some softened butter over hands and scoop out 2 tbsp of the chocolate mixture and from into flat circle.
9. Place 2 tsp crunchy peanut butter to the center.
10. Now bring the sides above the stuffing to enclose it and roll into a ball.
11. Roll each ball in the cocoa powder.
12. Top with some seas salt or pearl sugar and enjoy as a dessert or a snack.

RECIPE NOTES

1. You can store these Peanut Butter Coconut Truffles in the refrigerator for up to 1 week.