Chocolate, Peanut Butter, Biscoff Truffles

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I really don’t think it can get any better than the combination of chocolate, peanut butter and Biscoff. So when I discovered this truffle recipe I made a few tweaks to incorporate the Biscoff and you truly have what I like to call, a match made in foodie heaven.

Who doesn’t love truffles? I made a small batch of these and they disappeared instantly. We couldn’t stop eating them. I can remember for the longest time I was intimidated to make truffles. They appeared to be complex and time consuming, however what I found is they actually are not hard at all and quite fun to assemble.

Chocolate, Peanut Butter, Biscoff Truffles Recipe:

Ingredients:

  • 1/2 cup creamy peanut butter
  • 1/2 cup Biscoff cookie butter + 3 Tablespoons
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 3 tbsp coconut flour
  • pinch of salt
  • 1 tsp coconut oil
  • 1 cup semi-sweet chocolate chips
  • flaky sea salt (Maldon)

Instructions:

  • In a mixing bowl, stir peanut butter, biscoff, honey, and vanilla extract until well combined.
  • Add in coconut flour and pinch of salt. Stir until combined.
  • Line a baking sheet with parchment paper. Use a cookie scooper to form batter into balls and place on sheet.
  • Freeze for 30 minutes.
  • After removing from the freezer, prepare the chocolate coating. Melt 1 cup of chocolate chips, 3 Tablespoons Biscoff and coconut oil and microwave in 30 second intervals until smooth, stirring each time.
  • Drizzle on peanut butter balls.
  • Top with flaky sea salt.
  • Freeze again until chocolate hardens.

 

Chocolate Peanut Butter Biscoff Truffles7

Chocolate, Peanut Butter, Biscoff Truffles

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Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1/2 cup creamy peanut butter
  • 1/2 cup Biscoff cookie butter + 3 Tablespoons
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 3 tbsp coconut flour
  • pinch of salt
  • 1 tsp coconut oil
  • 1 cup semi-sweet chocolate chips
  • flaky sea salt (Maldon)

Instructions

  • In a mixing bowl, stir peanut butter, biscoff, honey, and vanilla extract until well combined.
  • Add in coconut flour and pinch of salt. Stir until combined.
  • Line a baking sheet with parchment paper. Use a cookie scooper to form batter into balls and place on sheet.
  • Freeze for 30 minutes.
  • After removing from the freezer, prepare the chocolate coating. Melt 1 cup of chocolate chips, 3 Tablespoons Biscoff and coconut oil and microwave in 30 second intervals until smooth, stirring each time.
  • Drizzle on peanut butter balls.
  • Top with flaky sea salt.
  • Freeze again until chocolate hardens.

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