In a large bowl, combine the pb, cacao, coconut & almond flour, maple, vanilla, and salt. Mix them well until you get a thick dough. Then fold in the chocolate chips.

*I recommend using mini chocolate chips because the truffles might fall apart if the chips are too big.

Roll the dough into balls, about 1 inch in diameter. I made about 14 with this recipe.

Melt some dark chocolate in the microwave. (Microwave for 30 seconds, take it out, stir the chocolate with a fork, and repeat until all the chocolate has melted).

Dip each truffle in the melted chocolate, then remove it and place the truffles on a baking tray. I recommend lining the tray with parchment paper, so it is easier to clean up after.

When all of the truffles are covered in chocolate, refrigerate them until the chocolate hardens. I then topped mine with a bit of extra cacao powder, but that part is only for decoration and optional.

Your brownie truffles are ready to enjoy! Store them in the refrigerator for up to a week.