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:
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In a mixing bowl, stir peanut butter, biscoff, honey, and vanilla extract until well combined.
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Add in coconut flour and pinch of salt. Stir until combined.
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Line a baking sheet with parchment paper. Use a cookie scooper to form batter into balls and place on sheet.
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Freeze for 30 minutes.
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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.

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.