How about some guilt free cookie dough truffles? Well enjoy this low carb and gluten free peanut butter cookie dough. A fun and sweet way to stay on track with your healthy life style.
Ingredients:
Filling:
5 tbsp butter
1/4 cup peanut butter (preferably natural)
1/4 cup granulated erythritol
16 drops stevia extract
1/2 tsp vanilla extract
3/4 cup peanut flour – 12% fat variety
Coating:
2 tbsp butter
3.5 ounces 85% to 90% cacao chocolate
Instructions:
Step 1: For the filling, line a baking sheet with parchment paper. Place butter and peanut butter in a microwave-safe bowl, and melt together in the microwave, stirring occasionally. Stir in erythritol, stevia and vanilla. Add peanut flour in three batches, stirring to combine well each time. Dough will get quite stiff towards the end.
Step 2: Roll dough between palms into round balls. Place on baking sheet and freeze until very firm, about 1 hour.
Step 3: For coating, melt butter and chocolate together in a small saucepan over low heat, stirring until smooth.
Step 4: Using a toothpick, spear peanut butter balls one at a time and dip into chocolate. Tap lightly against the side of the pan to remove excess chocolate.
Step 5: Place back on parchment-lined baking sheet Repeat with remaining balls and refrigerate until set, about 1 hour.
