¾cup powdered sugaror powdered erythritol for keto
1/4 cupbutteror vegan butter for dairy free
1 tspvanilla extract
100gramssugar-free dark chocolate
flaky sea saltfor topping
Instructions
In a small pot, stir together the peanut butter, butter, and vanilla over low-medium heat until melted and smooth. Add in the powdered sugar and stir until incorporated. Let the mixture cool to room temperature.
Use a cookie scooper to make 20 evenly sized balls and place them on the pan lined with parchment paper. Return to the freezer while you prepare your chocolate.
Melt the chocolate. Drizzle chocolate over each ball or dip each ball in the chocolate using a fork to let the excess drip. Finish with flaky sea salt and return to the freezer until chocolate has set.
Notes
These truffles are best if stored in an airtight container in the refrigerator until ready to serve.