Peanut Butter Chocolate Pistachio Balls

These peanut butter chocolate pistachio balls are absolutely stunning, decadent, and come together way easier than you might think. Just 6 pantry-staple ingredients!

Prep Time: 20

Total Time: 1

Course: Appetizers, Dessert

Cuisine: American

Servings: balls

Author: Julie Gaeta

Ingredients

1 cup peanut butter
3 tablespoons maple syrup
6 tablespoons almond flour
½ teaspoon pure vanilla extract
⅛ teaspoon sea salt
6 ounces vegan chocolate chips I use Enjoy Life brand

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Instructions

Mix peanut butter, maple syrup, and vanilla together. Stir in salt. Gradually add almond flour, starting with 2 tablespoons, until the dough holds together. Add more if needed.
Cover and place in the freezer for 20 minutes to firm up.
Roll dough into balls (about 12 total) with your hands or a cookie scoop. Place on a parchment-lined baking sheet.
Set the balls back in the freezer while you melt your chocolate.
Melt down chocolate chips using a microwave or double boiler.
Dip each ball into melted chocolate using a fork. Let excess drip off. Place on parchment-lined baking sheet.
Drizzle over remaining melted chocolate in a striped pattern with a fork.
Sprinkle with chopped pistachio pieces.
Freeze for 20 minutes until chocolate sets. Store in the freezer in an airtight container for up to 3 months.

Notes

If your peanut butter is very runny, you may need closer to 6 tablespoons almond flour. If it’s thick and dry, you may need slightly less.
Adjust maple syrup to taste.
If needed, stir in 1 teaspoon coconut oil to thin the chocolate for smoother dipping.
Store these chocolate truffles with pistachio topping in your freezer for up to 3 months.

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