Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 12 oz semisweet chocolate chips
- 2 tablespoons coconut oil (or substitute with butter)
- Pinch of salt
- Chopped peanuts for garnish (optional)
Instructions
- In a large mixing bowl, combine the softened cream cheese and peanut butter. Beat with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until the ingredients are well incorporated and the mixture is smooth.
- Using a small cookie scoop or your hands, form the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for about 30 minutes until firm.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second increments, stirring in between until completely smooth.
- Remove the truffles from the freezer. Dip each truffle in the melted chocolate using a fork, letting the excess drip off before placing them back on the parchment paper.
- Sprinkle with chopped peanuts if desired, and let the chocolate set at room temperature or refrigerate for quicker setting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Peanut Butter Cheesecake Truffles, recipe, cooking, food
