Still Feeling This Sweet Tooth... Chocolate Peanut Butter Coconut Truffles.

I've been working on my chocolate melting skills for the past few days and finally worked out a fantastic truffle recipe. You can really put anything in side of them but peanut butter and coconut sounded so good.

Chocolate Peanut Butter Coconut Truffles

1/2 cup agave nectar
2 Tablespoons earth balance
3/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt
1 bag vegan dark chocolate chips
1/2 cup coconut flacks
1 Tablespoon cocoa powder
small amount of melted vegan white chocolate

Combine agave nectar, earth balance, peanut butter, vanilla, cocoa, coconut and salt in a bowl
and mix well with a wooden spoon. Line a cookie sheet with tin foil or wax paper. Roll the peanut butter mixture into 1-inch balls and transfer to the lined cookie sheet in a single layer. Freeze until firm. Melt chocolate in a small heatproof bowl set over a small pot of simmering water, stirring often. Remove pot and bowl together from heat. Take bowl off of heat and allow the chocolate to cool down until it is at about body temperature. Working with about five peanut butter balls at a time, and keepin the rest in the freezer, insert a toothpick all the way through the center of a ball. Submerge the entire ball into the melted chocolate, swirl off excess chocolate and transfer to another lined cookie sheet. Freeze peanut butter truffles until firm. Melt white chocolate over a small pot of simmering water, stirring often. Remove pot and bowl together from heat, and allow to cool down slightly. With fork drizzle truffles with white chocolate, making lines. Return to freezer until set.