No-bake chocolate peanut treats (Print Version)
# Ingredients:
→ Truffle Base
01 -
8 ounces cream cheese, room temperature
02 -
1 cup low carb peanut butter, crunchy or smooth
03 -
1/2 cup confectioners Monkfruit sweetener
04 -
2 teaspoons vanilla extract
→ Chocolate Coating
05 -
3/4 cup Lily's sugar free chocolate chips
06 -
2 tablespoons coconut oil
→ Optional
07 -
Sea salt for sprinkling
# Instructions:
01 -
Combine the cream cheese, peanut butter, sweetener and vanilla extract in a mixing bowl and beat with an electric mixer until smooth and creamy.
02 -
Roll the cheesecake mixture into tablespoon size balls (this is easier if you chill it for a few minutes first).
03 -
Freeze the cheesecake balls for at least 20 minutes so they're firm enough to dip into the warm chocolate.
04 -
Melt the chocolate chips and coconut oil together to make the chocolate coating. Stir until smooth.
05 -
Dip the frozen cheesecake balls into the melted chocolate, then place on a silicone or wax paper lined baking sheet.
06 -
If desired, sprinkle the tops with a little sea salt. Let the chocolate coating set before serving.
# Notes:
01 -
Each truffle contains approximately 2.5g net carbs.
02 -
Store these truffles in the refrigerator for up to a week.
03 -
You can freeze the finished truffles for up to 3 months in an airtight container.