Peanut Butter Truffles Makes 24
Bite sized, and decadent, they melt in your mouth..
Modified from recipes in "The Gluten-Free, Hassle-Free Cookbook" By Marlisa Brown, scheduled released date March 2015
½ cup creamy peanut butter
½ cup unsalted butter
1 tsp vanilla extract
2 cups confectioner’s sugar
½ cup gluten free granola, crushed
½ cup toasted gluten free sweetened coconut
- Melt peanut butter and butter in medium bowl in microwave, about 1 minute.
- Stir in vanilla and sugar.
- Form into 1-inch balls. Roll in granola or coconut.
- Place on cookie sheet lined with parchment paper and refrigerate for about 1 hour.
Nutritional information: 123 calories, 1.5 grams protein, 13.4 grams carbohydrates, 7.2 grams fat, 10 milligrams cholesterol, 32.2 milligrams sodium, <1 gram fiber, <1 milligram calcium, <1 milligram iron
Tip: You can also use almond butter and almond extract in place of peanut butter and vanilla. Roll in any toppings you like or leave plain sprinkled with confectioner’s sugar.
**Allergy Tip: This recipe is GF, EF, SF, FF, SFF, V. To make sure it is soy free to make soy-free double check for gluten-free and soy-free granola. To make milk-free and vegan use margarine in place of the butter and omit granola (unless the granola is milk free).
FODMAPs Friendly: (double check the granola to make sure it does not contain, honey, agave, or high fructose corn syrup, or to be safe substitute chopped nuts for the granola)
PICTURED HERE DIPPED IN MELTED CHOCOLATE AND GARNISHED WITH GRATED COCONUT AND WALNUT HALVES.