Chocolate Peanut Butter Truffles

Posted on Feb 12, 2013 in Blog, Recipes | 10 comments

Chocolate Peanut Butter Truffles

Since my experiment with making my own Peanut Butter Cups, I’ve been looking for new and healthy recipes for simple desserts! I found some inspiration from a post at CreatingNaturally.com and decided to try my hand at chocolate peanut butter truffles. These treats are gluten-free and dairy-free so they are diet-friendly for those of you with these food restrictions. Oh, and did I mention that they contain no refined sugar? They are also incredibly simple to mix up, requiring only about 10 minutes of prep time!

Don’t hesitate to get creative with this basic recipe. Try using different nut butters, spices, extracts, or dried fruit and nuts. As you experiment, keep in mind that the reason that these truffles hold together is due largely to the coconut oil, which solidifies below 75°F. If you try to replace this oil with one that’s liquid at room temperature, you will likely run into trouble. If you don’t like coconut oil and are not dairy-sensitive, try replacing it with butter.

When it comes to shaping these bad boys, you have a few options. I’ve tried a few different methods and discovered that I like them each in their own way. One method that offers convenience and minimal cleanup is to use mini baking cups like these. This is how Mindy at Creating Naturally does this. In this case, you’d just spoon one tablespoon of the warm chocolate mixture into each cup and let them cool on a tray in the fridge. The resulting chocolates resemble Reese’s peanut butter cups.

Truffles made using a silicone ice cube tray

Truffles made using a silicone ice cube tray

Another option is to use a silicone mold or silicone ice cube tray, again ladling one tablespoon of mix into each mold (photo above). Finally, a third option is to refrigerate the chocolate mixture for 20-30 minutes and then roll the truffles by hand (photo below). You’ll want to use a teaspoon to scoop the mixture out of the bowl and then roll them with your hands (preferable rinsed with ice cold water first to cut down on the melting factor). The nice thing about this method is that once formed, you can roll the truffles in your choice of toppings. I tried unsweetened coconut flakes, chopped walnuts, and cocoa powder. Having mini baking cups on hand to store the truffles in after they are rolled is convenient, but not crucial.

Hand-rolled truffles coated in walnuts, cocoa powder, and unsweetened coconut

If you or someone you love has a peanut allergy, all is not lost! You can substitute different nut butters (assuming they’re not allergic) or try this recipe that omits the nut butters altogether: chocolate fudge from The Nourishing Gourmet. I haven’t tried it yet, but I can’t see why it wouldn’t be delicious. Let me know how it goes!

The recipe below provides a great base for getting creative with different additions and substitutions. One variety that I’ve tried and enjoyed so far are “Mexican Hot Chocolate Truffles”. To make them I substituted the peanut butter with cashew butter and added one teaspoon each of cinnamon and chili powder plus a few dashes of cayenne to the liquid mixture. The results were delicious and had just the right amount of kick. I’d also like to  try my hand at making some mint-chocolate truffles by incorporating peppermint extract.

Chocolate Peanut Butter Truffles
Author: 
Recipe type: Dessert
Cuisine: Gluten-Free
Prep time: 
Total time: 
Serves: 20
 
Ingredients
  • ½ cup organic coconut oil (melted)
  • ½ cup organic peanut butter
  • ½ cup cocoa powder
  • ⅛ to ¼ cup of honey, depending on your taste
  • ½ tsp vanilla extract
  • 1 pinch of salt
  • Chopped walnuts (optional)
  • Unsweetened shredded coconut (optional)
  • Extra cocoa powder for coating (optional)
Instructions
  1. In a small bowl, whisk together the melted coconut oil, peanut butter, & honey until smooth.
  2. Stir in the cocoa powder, vanilla extract, and salt.
  3. Using a tablespoon to measure, pour one spoonful into each mold or muffin cup.
  4. Refrigerate for 30 minutes & serve!
Notes
*If you're rolling the truffles by hand, refrigerate the mixture for 20-30 minutes and then, with a teaspoon, scoop and roll into small balls (it helps to run your hands under cold water before this process). For a grand finish, roll the truffles in your choice of chopped walnuts, shredded coconuts, and/or cocoa powder! **To melt the coconut oil, put the whole (glass) jar in the oven, set at the lowest temperature, for 10 minutes.

However you decide to make these truffles, I hope you have fun and are as pleased/amazed/ecstatic about the results as I was! Let me know how they turn out! Below are a few resources to get you started:

10 Comments

  1. These look awesome, Alexandra. I love how pretty they look with all of the different coatings you put on them. I’ll have to try them like this next time :)

    • Thanks for checking them out. Let me know how it goes when you try ’em!

  2. I will try this recipe

    • Great! Let me know how they turn out!

  3. Got this very nutty candy recipe from my daughter and it is a staple in my home especially since my husband ‘must’ have his sweets after meals…….1/2 cup everything; pecans, walnuts, pepitas/sunflower seeds, whole almonds, slivered almonds, salted cashews, dried fruit of your choosing……melt 1/2 cup almond butter add 1/2 cup honey pour over all and drop in mini muffin paper-lined muffin tins… freeze about 10 minutes then make your next batch and then keep refrigerated …. makes about 5 dozen candies
    (optional-melt 1/4 cup dark chocolate chips with honey mixture)

    • That sounds delicious! I’ll have to give it a try. Thanks for sharing, Vicki.

  4. Would this work with maple syrup instead of honey ? Or some other sweetener ?
    Thanks. These look and sound amazing.

  5. Alexandra, was just noodling around your site and found these. Please drop me a line on ca4ole@gmail.com if it’s ok for me to link to them. Cheers

  6. Just made these. Delicious! Thanks for the recipe!

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