These healthy peanut butter truffles are the best sweet fix to stock your freezer with! They have a rich peanut butter flavor, and are coated in a dark chocolate peanut shell for that perfect sweet & salty combo.
They’re naturally gluten-free, vegan, and so simple to make!
My freezer is usually stocked with so any baked goods and dessert. Last week I gave some away to friends and family, so naturally I had to work on restocking it. These truffles were first up on the list, and were so easy to whip up.
Bonus points that there’s no baking involved!
Peanut butter and chocolate has to be one of my favorite dessert combinations. There are so many ways to enjoy it, but these truffles have to be one of my favorites.
How to make healthy peanut butter truffles
Prep your batter: for the truffles, you’ll need:
- creamy peanut butter- I like to use one made from roasted peanuts and salt.
- creamy cashew butter
- maple syrup
- coconut flour- you can substitute oat flour or almond flour!
- vanilla extract
Mix all of the ingredients together until a sticky batter forms.
Roll the truffles: once your batter is mixed, roll them into truffles using a cookie scoop or wet hands.
Freeze to set: after your truffles are rolled, place them in the freezer to harden for 20-25 minutes. Once they’re firm, you can re-roll them if needed to even them out into perfectly shaped balls.
Dip them in chocolate: for the chocolate coating you’ll need:
- dairy-free chocolate chips
- refined coconut oil
- crushed peanuts
- sea salt- flakey sea salt is my go-to!
While the truffles set, melt your chocolate and coconut oil until its smooth. The coconut oil helps thin out the chocolate so that it’s easier to coat the truffles. Mix in your crushed peanuts, and coat each truffle in the chocolate peanut mixture. Place them back onto your tray and top with flakey salt
Freeze (again) to set: let the truffles set in the freezer for an additional 10 minutes. I like to store them in the fridge for the ultimate, soft truffle texture!
You can store these in the fridge or the freezer, depending on your preference. I love them straight out of the fridge, but they’ll last for up to 3 months in the freezer.
They taste like peanut butter cups in ball form, but in a way they feel more sophisticated. The peanuts mixed into the chocolate coating give it a nice crunch with added saltiness!
I can’t wait for you guys to try this recipe. Be sure to leave a comment and rating below if you love them, and tag me on the ‘gram so I can see your remakes!
Other peanut butter recipes you may like:
Peanut Butter Rice Crispy Treats
Peanut Butter Take 5 Bars
Salted Peanut Butter Pretzel Chocolate Bars
Chocolate Chip Peanut Butter Oatmeal Cookies
Peanut Butter Truffles
Ingredients
- 3/4 cup natural peanut butter
- 1/4 cup cashew butter- or substitute any nut butter you prefer
- 1/4 cup pure maple syrup
- 1/4 cup coconut flour- or use 3/4 cup oat flour OR 1 cup almond flour
- 1 tsp vanilla extract
Chocolate coating
- 1/2 cup dairy-free chocolate chips
- 2 tsp coconut oil
- 1/3 cup roasted peanuts, crushed
- Sea salt, to top
Directions
- In a medium sized bowl, whisk together your nut butters, maple syrup and vanilla extract.
- Add in your coconut flour and mix well.
- Line a small baking tray or plate with parchment paper, and roll two tbsp worth of dough into balls. I used a 2 tbsp cookie scoop, but you can use wet hands to prevent sticking. The balls don’t need to be perfectly round, once they freeze for 20 minutes you can re-roll them to round them out before dipping them in the chocolate!
- Once all of the batter is rolled, place the tray in the freezer for 20-25 minutes to harden.
- In a small bowl, melt your chocolate chips with the coconut oil in 30 second increments in the microwave, for about 1 1/2 minutes. Mix most of the crushed peanuts into the melted chocolate and stir well.
- Remove the truffles from the freezer, and re-roll them to even them out if needed.
- Dip each ball into the melted peanut chocolate mixture using a fork, and place them back onto the tray. Repeat until all of them are coated. If you have extra chocolate, you can drizzle the tops of the truffles.
- Top each truffle with extra peanuts and flakey sea salt. Place them back into the freezer for 10 minutes to set.
- Keep them stored in the fridge for a softer texture for up to three weeks, or freezer for up to 3 months.
These were really good! I would recommend putting them in the freezer b/c they come out SO creamy. I also used peanut butter and sun butter! tasted just like buckeyes to me.
Hey Cal, so glad you tried them 🙂 Texture may always depend on the temperature of the fridge which is why I always give both options, but good to know you prefer the freezer!