Peanut Butter Pretzel Truffles

Creamy peanut butter balls made with all-natural peanut butter and coconut flour and crushed pretzels then dipped in dairy-free chocolate.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 0 minutes

1 hour

Total Time 1 hour 10 minutes

Servings truffles

Calories 171kcal

Author Rena

In a stand-alone mixer using a paddle attachment, beat together the peanut butter and coconut flour until well combined.
Add in the pretzels and continue mixing until incorporated. The mixture should be dough-like and not stick to your hands. If too sticky, add another 1-2 tablespoons of coconut flour (this will vary depending on the brand of peanut butter).
Separate the dough into 15 evenly sized balls and place them on a baking sheet lined with parchment paper.
Transfer to the freezer for 1 hour. Melt chocolate and dip each peanut butter ball into the chocolate and use a fork to remove and let excess chocolate drip.
Return to the baking sheet and top with crushed pretzels. Repeat until you have covered all the peanut butter balls.
Serve immediately or store in an airtight container in the refrigerator or cool place.

Notes:

Serving size is one truffle
For non-vegan, you may use dark or semi-sweet chocolate
If your mix is too sticky, add another 1-2 tablespoons of coconut flour (this will vary depending on the brand of peanut butter).
Serve immediately or store in an airtight container in the refrigerator or cool place.
When you dip a ball, allow all the excess chocolate to fall back into your chocolate bowl when you shake it, this gives you a smooth truffle that looks as gorgeous as it tastes!
For non-vegan, you may use dark or semi-sweet chocolate