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.
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.
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.
- 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)
- In a small bowl, whisk together the melted coconut oil, peanut butter, & honey until smooth.
- Stir in the cocoa powder, vanilla extract, and salt.
- Using a tablespoon to measure, pour one spoonful into each mold or muffin cup.
- Refrigerate for 30 minutes & serve!
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: