Peanut Butter Chocolate Chip Cookie Dough Truffles

1 cup peanut butter (the drippy kind) + 1 tablespoon for coating

½ cup maple syrup

¾ cup almond flour

¼ cup organic powdered sugar

1 flax egg (1 tablespoon ground flaxseed mixed with 2 ½ tablespoons of water, let sit for 5 minutes)

½ teaspoon vanilla

¼ teaspoon pink or sea salt, plus more for sprinkling

2 cups mini chocolate chips, divided (gluten free, if needed)

Line a baking sheet or pan with parchment paper.
Add peanut butter and maple syrup to a large mixing bowl. Using a handheld mixer, mix until well combined.
Add flax egg, almond flour, powdered sugar, salt, and vanilla. Mix until a dough forms.
Stir in ½ cup of the mini semi-sweet chocolate chips.
Scoop batter into 3 or so inch balls and place on parchment lined baking sheet.
Use wet hands to form the truffles.
Place in freezer for 15 minutes or so.
Place 1 tablespoon peanut butter and remaining 1 ½ cups mini chocolate chips in a small microwave safe bowl. Microwave in 30 second intervals, stirring in between, until smooth and creamy.
Remove truffles from the freezer. Gently roll in chocolate bath and return to a parchment lined baking sheet.
Immediately sprinkle with pink or sea salt.
Let harden at room temperature or return to the freezer for 20 minutes.
Store any leftovers covered in the refrigerator.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m