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Sex Bomb Spiced Truffles

With Collagen Hot Chocolate
Gluten Free
recipe-difficulty
Not too tricky
recipe-serves
12
ready-in
2 hours
Sex Bomb Spiced Truffles

This recipe is a delicious, decadent treat for you to enjoy (alone or with a friend)!

This recipe brings the heat with cinnamon, nutmeg and chilli - and if that’s not enough to get you excited, just think of Johnny Depp in Chocolat.

Other than that, these delicious truffles also contain peanut butter, maple, dark chocolate buttons and cacao nibs - because YUM. We are well aware that these are a treat food, but we still want you to feel good about the fact that the cacao contains a lot of powerful antioxidants, peanut butter contains healthy fats, magnesium and vitamin B6 and as far as delicious chocolate treats go, this recipe is nice and low in sugar. There’s no reason not to indulge yourself!

Treats + Desserts
Australian Inspired
Pantry Items
View in metric
  • 2 tbsp Collagen Hot Chocolate
  • 1 cup smooth peanut butter
  • ½ tsp chilli powder
  • 1 tsp chilli flakes
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 tbsp Maple Syrup
  • Pinch of Himalayan Crystal Salt
  • 4.5 ounces Dark Chocolate Buttons
  • 1-2 tbsp Cacao Nibs 

  1. Place a small frypan on medium heat and toast the cinnamon, nutmeg and chilli powder for 1-2 minutes until fragrant.
  2. Place peanut butter, Collagen Hot Chocolate, maple syrup, toasted spice mix and salt to a bowl and stir to combine.
  3. Shape into 12 balls and place them on a tray and into the fridge to set.
  4. Melt chocolate buttons over a double boiler (bowl placed over a saucepan of boiling water), allow to cool for a few minutes.
  5. Drop 1 to 2 truffles at a time into the melted chocolate and swirl them around.
  6. Use a fork to lift the truffles out of the chocolate. Allow any excess chocolate to drip off.
  7. Place the coated truffles on a wire rack over a tray covered with a piece of baking paper. 
  8. Repeat until all of the truffles are covered with chocolate coating.
  9. Place in fridge and allow to set
  10. Sprinkle with a combination of dried rose petals, cacao nibs and chilli flakes.