Fill a small saucepan with a small amount of water.

Place a glass dish that will fit over the saucepan and does not touch the water.

Place the butter, chocolate chips and peanut or sun butter into the glass dish and cook over medium heat.

Stir until melted and combined well.

Remove from heat and add stevia and milk.

Stir until smooth.

Refrigerate for 30 minutes.

Using a ½ tablespoon scoop and roll into balls. Makes 28.

Refrigerate again for 30 minutes.

Melt chocolate chips with coconut oil and stir until smooth.

Dip one truffle into chocolate and coat all over. Remove with a fork and place on a cooling rack.

Decorate with shaved chocolate if desired or crushed peanuts.

Keep refrigerated.