Peanut Butter Coconut Truffles

Peanut Butter Coconut Truffles are made with just 6 simple ingredients and are infinitely customizable to your tastes! With a thin chocolate coating and a melt-in-your-mouth texture, these gluten-free, vegan, and keto truffles will become your new favorite snack or dessert.

Course Breakfast, Dessert, Snack

Cuisine American, Vegan

Keyword chocolate, coconut, gluten free, no-bake, peanut butter, truffles, vegan

Prep Time 20

Total Time 1 20

Servings truffles

Calories 126kcal

Author Bakerita | Rachel Conners

Equipment

Small Cookie Scoop

Ingredients

½ cup (128g) creamy peanut butter
½ cup (128g) coconut butter melted, I used toasted coconut butter
½ cup (57g) shredded coconut plus more to garnish
½ cup (71g) chopped peanuts plus more to garnish
1 tablespoon coconut sugar optional, skip for keto
¼ teaspoon sea salt optional, recommended if your nut butter is unsalted
⅔ cup (4 oz) dark chocolate chips or chunks, use unsweetened or sugar-free chocolate for keto
1 tablespoon coconut oil

Instructions

In a mixing bowl, stir together the peanut butter, melted coconut butter, coconut, chopped peanuts, and coconut sugar and salt, if using. Taste and adjust amounts of coconut sugar and salt if desired.
½ cup (128g) creamy peanut butter, ½ cup (128g) coconut butter, ½ cup (57g) shredded coconut, ½ cup (71g) chopped peanuts, 1 tablespoon coconut sugar, ¼ teaspoon sea salt
Place in the refrigerator until firm, about 1 hour.
Use a cookie scoop and scoop balls of the chilled peanut butter mixture onto a plate or baking sheet. Roll into a ball with your hands and repeat until all of the peanut butter mixture is used. Place in the refrigerator or freezer briefly while you melt the chocolate.
To melt the chocolate, place the chocolate and coconut oil in a microwave-safe bowl or liquid measuring cup. Microwave for 1 minute and then stir. If not fully melted, microwave in 15-second increments, stirring between each, until completely smooth.
⅔ cup (4 oz) dark chocolate chips, 1 tablespoon coconut oil
Using a fork or dipping tool, dip each peanut butter coconut ball into the chocolate, letting any excess chocolate drip off before placing on a parchment-lined plate or baking sheet. Garnish with toasted coconut and/or chopped peanuts, if desired.
Refrigerate until chocolate is firm, about 10 minutes. Store in the refrigerator for up to a month.

Notes

Nutritional info is calculated using unsweetened chocolate and without the coconut sugar.

Nutrition