DARK CHOCOLATE SALTED PEANUT BUTTER TRUFFLES

Method:

1. Make sure your natural peanut butter is blended (the oil is not floating on top of the peanut butter) before using. In a large bowl, combine the peanut butter and maple syrup. Mix with an electric mixer for 30-60 seconds. The mixture will begin to thicken up into a fudge-like texture.
2. Add the sea salt and stir in the cereal. Shape the mixture into 15-20 small balls.
3. Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30 second bursts, stirring in between, until just melted.
4. Use a fork to dip the balls into the melted chocolate. Place the chocolate covered ball on a plate or cutting board lined with parchment paper. Place the tray in the freezer for around 6-8 minutes until mostly firm.
5. Dip a fork into the leftover melted chocolate and drizzle it on top of the balls to create swirl design and top with a few pieces of flaky sea salt.
6. Place the balls in the freezer for another 10-15 minutes, until the chocolate is completely set.
7. Store the peanut butter truffles in an airtight container or in the refrigerator.