Ingredients
Peanut Butter Protein Filling:
- 1/3 cup peanut butter
- 2 tablespoons light butter
- 3-4 tablespoons sugar-free maple syrup start with 3 tablespoons and add the fourth only if needed
- 1 cup powdered peanut butter
- 1 cup oats
- 1/2 cup textured soy protein puffs
- 1/4 cup milk
Chocolate Coating:
- sugar-free chocolate melted, as needed for dipping
- flaky sea salt for finishing
- chopped peanuts for finishing
Method
- Add the peanut butter, light butter, and 3 tablespoons sugar-free maple syrup to a small saucepan. Warm over low heat, stirring, just until melted and smooth.
- Remove from the heat and stir in the powdered peanut butter, oats, and textured soy protein puffs.
- Add the milk and mix until a thick, scoopable mixture forms. If the mixture is still too dry to hold together, add the fourth tablespoon of sugar-free maple syrup.
- Divide the mixture into approximately 18 portions and roll each portion into a ball.
- Arrange the balls on a parchment-lined tray and freeze until firm enough to dip without falling apart.
- Melt the sugar-free chocolate until smooth.
- Dip each frozen peanut butter ball into the melted chocolate, allow the excess chocolate to drip off, and return it to the parchment-lined tray.
- Immediately sprinkle each truffle with chopped peanuts and flaky sea salt while the chocolate coating is still wet.
- Let the chocolate set completely before serving or storing.
Nutrition
Notes
Start with 3 tablespoons of sugar-free maple syrup. Add the fourth only if the filling is too dry to roll. Keep the truffles cold while coating them.
Nutrition estimate: Per truffle, based on 18 truffles, 4 tablespoons sugar-free syrup, 2% milk, and one 8-ounce bag of zero-sugar chocolate for coating. Values vary by brand, portion size, and the amount of chocolate that remains after dipping.