Ingredients
- 1/4 cup (57g) unsalted butter, softened
- 1/2 cup (110g) light brown sugar, lightly packed
- 1/2 cup + 1 Tbsp (150g) creamy SunButter
- 1 tsp (5mL) vanilla
- 1 cup (120g) all-purpose flour, spooned and leveled and heat treated
- 1/2 cup (90g) mini chocolate chips
- 2 Tbsp (30mL) milk
- 1 1/2 cup (255g) dark chocolate, for melting
- 1 tsp (5g) coconut oil
Method
- Using a hand mixer, beat together the butter, brown sugar, 1/2 cup SunButter and vanilla.1/4 cup (57g) unsalted butter softened, 1/2 cup (110g) light brown sugar lightly packed, 1/2 cup + 1 Tbsp (150g) creamy SunButter, 1 tsp (5mL) vanilla
- Fold in the flour and mini chocolate chips and add the milk as needed for mixing (you want the texture to resemble cookie dough). Use a mini ice cream scooper to get even sized truffles, roll them into balls, and freeze them for 30 minutes.1 cup (120g) all-purpose flour spooned and leveled and heat treated, 1/2 cup (90g) mini chocolate chips, 2 Tbsp (30mL) milk
- Melt together the dark chocolate and coconut oil until smooth. Dip each truffle in the melted chocolate and allow the extra chocolate to drip off before setting down. Refrigerate the truffles for 10 minutes.1 1/2 cup (255g) dark chocolate for melting, 1 tsp (5g) coconut oil
- Place 1 Tbsp of SunButter in a plastic bag, microwave for 10 second and cut a tiny slit in the corner to squeeze out thin lines on top of the truffles. Enjoy!
Notes
You can make this with any nut butter, but SunButter is nut free and safe for everyone!
Store in an airtight container in the fridge.
Nutrition
Serving: 1gCalories: 183kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 8mgSodium: 10mgFiber: 2gSugar: 15g