Chocolate Peanut Butter Coconut Truffles



  • 1 bar @eatingevolved 72% dark chocolate
  • ½ cup @bobsredmill finely ground almond flour
  • ½ cup crumbled @rickaroons (megaroon)
  • ½ cup @wild_friends chocolate coconut peanut butter
  • ⅛ cup ground flax seed
  • 1 tbs almond milk


Chocolate coating:

  1. Break chocolate bar into smaller pieces and place into a microwave safe bowl. Heat in the microwave for 30 seconds, stir, repeat until chocolate is completely melted. Set aside for later

For the filling:

  1. Start by adding the almond flour, flax seed and @rickaroons into a small bowl.
  2. Combine these together with your hands until they are well combined. If you have some clumps, that's okay.
  3. Add in peanut butter and almond milk and stir with a spoon until the dough stops sticking to the bowl and forms a small ball of dough in the center of the bowl.
  4. Using a tablespoon, scoop out the dough and roll into small balls and place on a baking sheet lined with wax paper. Repeat until all the dough has been used.

Covering in chocolate:

  1. To cover in chocolate, drop the dough balls (one at a time) into the melted chocolate, roll it around until it is completely covered.
  2. Use a fork to scoop it out and place back onto the wax paper lined baking sheet. Repeat until all the dough is covered in chocolate
  3. Place the baking sheet into your freezer for about 30 minutes so the chocolate can harden
  4. Once completely hardened, place truffled into an airtight container and store in the fridge for up to a week. Enjoy!