Truffles are a great dessert for diabetics, because the serving sizes are so easy to measure with each truffle separated into a little paper cup. Not to mention this recipe is delicious with the blending of chocolate and peanut butter.Ingredients
2 tablespoons butter
¾ cup sugar-free chocolate chips
½ cup peanut butter, unsweetened or sunbutter for nut free
2 droppers full chocolate stevia
2 tablespoons milk, 1%
½ cup sugar-free chocolate chips
1 tablespoon coconut oil
Fill a small saucepan with a small amount of water.
Place a glass dish that will fit over the saucepan and does not touch the water.
Place the butter, chocolate chips and peanut or sun butter into the glass dish and cook over medium heat.
Stir until melted and combined well.
Remove from heat and add stevia and milk.
Stir until smooth.
Refrigerate for 30 minutes.
Using a ½ tablespoon scoop and roll into balls. Refrigerate again for 30 minutes.
Melt chocolate chips with coconut oil and stir until smooth.
Dip one truffle into chocolate and coat all over. Remove with a fork and place on a cooling rack.
Decorate with shaved chocolate if desired or crushed nuts.
- Calories - 75
- Carbohydrates - 6.9g
- Saturated Fat - 2.5g
- Protein - 1.9g
- Sodium - 24mg
- Dietary Fiber - 1.7g
- Sugars - 0.4g
- Cholesterol - 2mg