Peanut Butter and Jam Truffles

  • Author: Amber Romaniuk
  • Yield: 15 - 20 1x


  • 1250 gram jar of smooth peanut butter
  • 5 Tbsp Coconut flour
  • 5 Tbsp Pure maple syrup
  • 2 Tbsp Coconut Oil
  • 4 Tbsp Crofter’s “Just Fruit” Raspberry Jam


  1. Whisk peanut butter, jam, maple syrup, and coconut oil together in a bowl
  2. Add coconut flour and mix until you can roll mixture into balls without sticking to your hands. (If it is put it in the fridge or freezer to cool for 10-20 minutes)
  3. Roll into small balls and place on a cookie sheet with parchment paper
  4. Cool in the fridge for 15-20 minutes
  5. Makes about 15-20 medium size truffles

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