In a large mixing bowl, mix together the peanut butter, softened butter, and maple syrup until smooth. Add vanilla extract and a pinch of salt, stirring until everything is creamy and blended.

Gradually add powdered sugar, about half a cup at a time, and stir until a soft dough forms. It should be thick enough to roll into balls without sticking to your hands.

💡 Tip: If it’s too sticky, chill the mixture for 10 minutes in the fridge before rolling.

Line a baking sheet with parchment paper. Scoop small portions (about 1 tablespoon each) and roll them into smooth balls. Place them on the baking sheet.

Refrigerate the truffles for about 20 minutes to firm up. This makes dipping them in chocolate much easier.

In a microwave-safe bowl, melt chocolate chips with coconut oil in 20-second intervals, stirring in between until smooth and shiny.

Using a fork or toothpick, dip each peanut butter ball into the melted chocolate until fully coated. Let the excess drip off, then place it back on the parchment paper.

Sprinkle chopped peanuts or sprinkles on top before the chocolate sets (optional).

Place the tray in the fridge for about 15 minutes or until the chocolate hardens. Once set, your No Bake Chocolate Peanut Butter Truffles are ready to enjoy!