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!
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!