Peanut Pro NuttZo Chocolate Truffles

Author: Nuttzo

DESCRIPTION

These Peanut Pro NuttZo truffles are


INGREDIENTS

1/2 cup smooth Peanut Pro NuttZo
1/2 cup almond flour
1 tbsp collagen peptides (omit to make recipe vegan)
1 tsp vanilla extract
1/2 cup semi-sweet dairy free chocolate chips
1 tsp coconut oil
Sea salt

 

INSTRUCTIONS

Mix together the NuttZo Peanut Pro, almond flour, collagen peptides (if using), and vanilla extract in a bowl.
Using your hands, roll the dough into 10 equal-sized balls; placing them on a baking sheet lined with parchment paper. Chill for 20 minutes in the fridge.
In a small saucepan over medium heat, melt the chocolate chips and the coconut oil until smooth.
Using a fork, coat each ball in the chocolate mixture, place them back on the baking sheet and sprinkle with sea salt.
Refrigerate until the chocolate is set!

Peanut Pro NuttZo Chocolate Truffles

Scale:
1X
2X
3X
4X
INGREDIENTS

1/2 cup smooth Peanut Pro NuttZo
1/2 cup almond flour
1 tbsp collagen peptides (omit to make recipe vegan)
1 tsp vanilla extract
1/2 cup semi-sweet dairy free chocolate chips
1 tsp coconut oil
Sea salt

 

INSTRUCTIONS

Mix together the NuttZo Peanut Pro, almond flour, collagen peptides (if using), and vanilla extract in a bowl.
Using your hands, roll the dough into 10 equal-sized balls; placing them on a baking sheet lined with parchment paper. Chill for 20 minutes in the fridge.
In a small saucepan over medium heat, melt the chocolate chips and the coconut oil until smooth.
Using a fork, coat each ball in the chocolate mixture, place them back on the baking sheet and sprinkle with sea salt.
Refrigerate until the chocolate is set!

INGREDIENTS

1/2 cup smooth Peanut Pro NuttZo
1/2 cup almond flour
1 tbsp collagen peptides (omit to make recipe vegan)
1 tsp vanilla extract
1/2 cup semi-sweet dairy free chocolate chips
1 tsp coconut oil
Sea salt

 

INSTRUCTIONS

Mix together the NuttZo Peanut Pro, almond flour, collagen peptides (if using), and vanilla extract in a bowl.
Using your hands, roll the dough into 10 equal-sized balls; placing them on a baking sheet lined with parchment paper. Chill for 20 minutes in the fridge.
In a small saucepan over medium heat, melt the chocolate chips and the coconut oil until smooth.
Using a fork, coat each ball in the chocolate mixture, place them back on the baking sheet and sprinkle with sea salt.
Refrigerate until the chocolate is set!

12 oz. Jars

12oz Natural Peanut Pro Smooth




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