These Chocolate Peanut Butter Truffles are decadent, delicious, and made with just FOUR super simple + clean ingredients. They’re gluten-free, vegan, and sweetened with dates. You can easily make them paleo by using a different nut butter! These truffles are sure to satisfy your chocolate peanut butter candy cravings.
I shared these Chocolate Peanut Butter Truffles on my Instagram stories while I was making and photographing them and you guys were going NUTS over them, so I shoved another recipe aside so I could share these with you guys ASAP! (don’t worry though – the other one is coming soon too!)
And let’s be honest: with my obsessive love for everything chocolate and peanut butter related, I just couldn’t wait for all of you guys to get your hands on this recipe and start making them!
The best part of this recipe is how dang simple these are! You only need FOUR ingredients to make them, and there is no baking or cooking of any kind necessary! Just melting chocolate in the microwave, but that barely counts :) and they can be done in just 20 minutes.
You can also make them paleo or nut-free super easily, just swap out the peanut butter for your fave nut or seed butter. Using tahini, pumpkin seed butter, or sunflower seed butter will make the most delicious nut-free truffles everrr !!
What four ingredients do I need?
- Peanut Butter: of course, and as mentioned, you can sub in your fave nut or seed butter here!
- Medjool Dates: make sure they’re soft ones!
- Coconut Flour: coconut flour is super absorbent, so if you prefer to use another flour, you’ll want to use 2 to 3x the amount to get the right texture.
- Dark Chocolate
Easy as pie, right? If you’re like me, you’ve already got all those ingredients on hand. You’ll also use some water, but I’m making the fair assumption you’ve already got that around. Optionally, a sprinkle of sea salt on added on top. If you’ve followed me at all, you know I’m always a fan of flaky sea salt on top :)
The ingredients are simply blitzed together in a blender or food processor until smooth, rolled into balls, and dunked into a smooth dark chocolate bath (my kind of bath, am I right?!). So simple, with rich peanut butter flavor, a chewy texture, and a smile on your face, guaranteed. Enjoy, my friends!
More chocolate peanut butter treats:
- Chocolate Peanut Butter Granola
- Dark Chocolate Peanut Butter Truffle Bars
- Chocolate Peanut Butter Overnight Oats
- No-Bake Chocolate Peanut Butter Crispy Bars
Chocolate Peanut Butter Truffles
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 19 truffles 1x
Description
These Chocolate Peanut Butter Truffles are decadent, delicious, and made with just FOUR super simple + clean ingredients. They’re gluten-free, vegan and sweetened with dates – they can also easily be made paleo by using a different nut butter! These truffles are sure to satisfy your chocolate peanut butter candy cravings.
Ingredients
- ¾ cup (192g) creamy peanut butter, or your nut or seed butter of choice
- 6 pitted Medjool dates, soak in hot water for 10 minutes if they aren’t soft
- ½ cup (64g) coconut flour
- 1 cup (6 oz./170g) dark chocolate, chopped finely if was in bars
- Flaky sea salt, to sprinkle on top, if desired
Instructions
- In a high powered blender or food processor (I used my Vitamix), combine the peanut butter, dates, coconut flour, and 2 tablespoons of water.
- Blend to combine, and if it’s still a little dry, add the other 2 tablespoons of water.
- Scoop into tablespoon-sized pieces and roll into the shape of a ball and place on a plate. Repeat until all of the peanut butter mixture is used.
- Place in the freezer while you melt the chocolate.
- Place your chocolate in a small but deep microwavable bowl or cup. Microwave in 30 second increments, stirring between each, until the chocolate is fully melted.
- Using a fork or dipping tool (I use the round one from this set *link*) to dip each ball in the melted chocolate, letting the excess drip off before placing on a parchment-lined plate or baking sheet. Sprinkle with flaky sea salt, if desired, while the chocolate is still melted. Repeat until they’re all dipped and then transfer to the refrigerator to let set. You’ll probably have extra chocolate.
- Keep stored in the refrigerator for a few weeks or in the freezer indefinitely. Enjoy!
Notes
Recipe adapted from these Chocolate Peanut Butter Truffle Bars!
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 125
- Sugar: 7
- Sodium: 49
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 2
- Protein: 3
Keywords: chocolate, peanut butter, truffles, no bake, vegan
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Comments
Brittany Audra @ Audra's Appetite says
I absolutely cannot wait to make these!!! Like buckeyes but SO much healthier for you and tastier too!
Rachel says
Totally! Thanks so much for the love, Brittany.
Carol M says
I just made these and they are setting up now. I had to add quite a bit of extra water and even with frequent stops, my vitamix overheated. I had to transfer to my mini food processor to finish up.
★★★★★
Rachel says
Hi Carol – how odd! My Vitamix handled these just fine without any stops at all. Were your dates soft enough? Hope you enjoy them.
Kelly says
Can i sub coconut flour for ground almonds?
Rachel says
Hi Kelly, that’s changing the recipe in a way I haven’t tested it, so I have no idea. It might work but since I didn’t try it, no guarantees. You’ll want to use 2-3x the amount of ground almonds/almond flour in place of the coconut flour since coconut flour is much more absorbent than almond flour.
Tamar says
An extremely tasty recipe. I made it a few times already. Added some walnuts as well… We’re all going to put on weight…
★★★★★
Rachel says
So thrilled you’re loving it, Tamar! Walnuts sound like a delicious addition :)
Kayle (The Cooking Actress) says
Oh my loooord how HOW do you make the tastiest desserts so healthy??? You’re a wizard!
★★★★★
Rachel says
You’re too sweet, thanks Kayle!
Adwa says
Does it matter what kind of peanut butter is used? Natural or regular?
Rachel says
I always use natural 100% peanut butter!
alejandra blanco says
looks amazing an so easy , cant wait to make them !!! thanks a lot
★★★★★
Rachel says
Thank Alejandra, hope you love them!
PS says
Any chance peanut butter powder might work in this?
Rachel says
Hi PS, I don’t use peanut butter powder so I have no idea, but it would definitely need to be rehydrated.
Suzanne says
I cannot WAIT to try these!! Thank you for sharing.
Rachel says
Hope you love them, Suzanne!
Cindy says
These looked amazing so I had to try them! I added a few tbsps of almond flour as I thought it would make these a little “cakier” and it worked. They are delicious! Thanks so much for sharing your recipes!
★★★★★
Rachel says
So thrilled you’re loving them, Cindy!! Thanks for the feedback.
Nicholas Zimet says
Followed the recipe exactly and was disappointed with it. Way under sweet, practically semi-savory. I drenched them in honey to try to compensate but this feels like I just wasted my money on the ingredients. However, the batter did come together easily so if you like this taste combo the recipe does work.
★★
Rachel says
Hi Nicholas, sorry you didn’t enjoy these. Did you use Medjool dates? These tend to be sweeter than other dates so if you used a different kind, they would’ve been less sweet. I hope the addition of honey made them more enjoyable for you!