Low Carb Chocolate and Peanut Butter Truffles
Servings Prep Time
24truffles 20minutes
Passive Time
30minutes
Servings Prep Time
24truffles 20minutes
Passive Time
30minutes
Ingredients
Instructions
  1. Peel and pit avocado and place flesh in a bowl. Using a potato masher, mash the avocado into a smooth puree.
  2. Melt chocolate in double boiler to avoid burning.
  3. Add the sugar free maple syrup, melted chocolate, cocoa powder, PB2 and vanilla. Stir to combine.
  4. Cover and refrigerate for 30 minutes up to 1 hour. This will help firm up the batter and make the truffles easy to roll.
  5. Slightly grease your hands with oil and shape the truffles into small bite sized balls.
  6. Roll each truffles into the coating of your choice My favourites are coconut, PB2 and chopped almonds.
  7. Refrigerate for 30 minutes before serving. Store in the fridge up to 4 days, in an airtight container.
Recipe Notes
Nutrition Facts
Low Carb Chocolate and Peanut Butter Truffles
Amount Per Serving
Calories 43 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3.7g 19%
Sodium 4mg 0%
Potassium 7mg 0%
Total Carbohydrates 3.6g 1%
Dietary Fiber 2.8g 11%
Sugars 0.2g
Protein 0.8g 2%
Vitamin A 0.04%
Vitamin C 0.04%
Calcium 0.1%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.