Melt Chocolate – Melt chocolate chips with coconut oil in a double boiler or microwave (in 30-second bursts), stirring until smooth.
Coat – Dip each peanut butter ball into melted chocolate using a fork. Place on parchment paper to set.
Set – Refrigerate 15-20 minutes until chocolate hardens. Store in fridge up to 2 weeks.
Nutritional Information (Per Truffle, Makes ~24 truffles)
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Calories: ~120 kcal
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Total Fat: 8g
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Saturated Fat: 4g
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Cholesterol: 5mg
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Sodium: 85mg
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Carbohydrates: 11g
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Sugar: 9g
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Protein: 2.5g
Prep Time: 15 minutes | Chill Time: 45 minutes | Total Time: ~1 hour
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