In a the bowl of your stand mixer (or Vitamix) add peanut butter, 1/4 cup room temperature butter, white rice flour (or other flour), vanilla extract, 1/2 tsp sea salt, sugar (or stevia powder) and optional collagen.

Pulse on low for a few times, then blend until all ingredients are incorporated. Taste for desired sweetness.

Cover and place in the freezer for 15-30 minutes to firm up.

Line a large baking sheet with parchment paper.

Once peanut butter mixture is chilled, scoop by heaping teaspoonfuls and roll into a ball using the palms of your hand. Work quickly as your hands will warm the peanut butter mixture making them more difficult to roll. Continue until all your mixture is formed into truffles.

Place truffles back into freezer (in the winter, the back porch doubles nicely for us!) for 30 minutes to firm up again.

While truffles are chilling, set up a double boiler and melt chocolate, 2 Tbs butter and a few dashes of sea salt. Remove pot from heat once chocolate has melted and is nice and smooth.

One by one, drop truffles into chocolate and, using a fork, coat completely. Carefully lift truffle and place back onto parchment paper, using a second fork to avoid drips.

Sprinkle crushed peanuts on top while chocolate is still soft.

Place truffles back into the freezer for 15 minutes to allow chocolate to set completely. Store in an airtight container in the refrigerator or freezer.