Chocolate Peanut Butter Truffles
Sam Cooks Kindness
Whole-Food Plant-Based Chocolate Peanut Butter Truffles, creamy decadent center with a chocolatey coating. These indulgent bites really hit that candy craving spot, with all whole food ingredients!!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Chill Time 3 hours hrs
Total Time 3 hours hrs 15 minutes mins
Course Appetizer, Dessert, Party Dish, Snack
Chocolate PB Balls
- ½ cup almond flour 50 g
- 2 tablespoons cacao powder 11g
- 1 pinch sea salt (if peanut butter is unsalted)
- ¼ cup peanut butter
- 3 tablespoons maple syrup
Coating
- ⅓-½ cup dairy free dark chocolate chips* amount varies based on how to choose to coat your truffles
- ½ chopped peanuts amount varies based on how to choose to coat your truffles
Whisk together almond flour, cacao powder and salt.
Stir in peanut butter and maple syrup until fully combined
Roll batter into balls using hands, about 1 tablespoon at a time. (You could also choose to make them smaller if you'd like!)
Chopped Peanuts Coating Only (no melted chocolate)
Chocolate Coating Instructions
Chocolate Coating- Set up a double boiler (a sauce pan with a few inches of water and a stove top safe bowl over top) Add chocolate to bowl and put under low to medium heat, watching closely and stirring frequently till chocolate is melted.
Carefully dip balls into chocolate and place on a parchment or wax paper lined plate or baking sheet. Alternative you could drizzle balls in chocolate as well.
Sprinkle with chopped peanuts if desired. Chill for a few hours (the longer they chill the better texture they become, I recommend at least overnight if possible!)