This recipe is courtesy of Hampton Creek
Line a baking sheet or large plate with parchment paper. Make sure it fits in your refrigerator.
Scoop out heaping teaspoons of Just Cookie Dough Peanut Butter and roll into balls between the palm of your hands.
Put the balls of cookie dough onto the prepared tray, cover with plastic wrap, and refrigerate for about 30 minutes.
When the cookie dough balls are nearly finished chilling, melt the chocolate and coconut oil together in a double boiler or small pot over low heat. Alternately, melt the chocolate in the microwave in 30-second increments.
Heat and stir until almost all of the chocolate is melted, being very careful not to burn it, then remove from heat and stir the chocolate until it is completely melted.
Place the melted chocolate in a shallow bowl for dipping the truffles.
Chop the peanuts roughly and set them within arm’s reach of your truffle dipping setup.
Remove the cookie dough balls from the fridge.
Use a fork to dip the balls of dough in the melted chocolate, then gently tap the fork on the side of the bowl until the excess chocolate drips off. Wipe any additional excess chocolate off the bottom of the fork onto the side of the bowl.
Place each truffle gently back onto the tray and sprinkle with the chopped peanuts.
Once all of the truffles are dipped, refrigerate the tray for another 30 minutes, until the chocolate is set, then serve.