These sweet chocolate and peanut butter truffles are an excellent and easy treat for any day! Made with just few, natural ingredients and no refined sugars!
New week, new treat!
And despite my intentions to put more salads recipes on the blog this month, it appears that most of the recipes are a complete opposite... Oh well, at least today's treat is a healthy one!
And when I say 'healthy' I actually mean it! These chocolate and peanut butter truffles are made with only 7 wholesome, natural ingredients, and couldn't be easier to make. Plus, they will be a great, homemade gift to the loved ones for the upcoming Valentines, hence the pink appearance on my version today...
However, if Valentines are not necessarily your cup of tea, these peanut butter truffles are still definitely worth making! They will be great for any occasion gift-giving, birthdays, or just simply stuffing your face in the front of TV on Monday evening, which is kinda an event too (or is it just me?). And because they are made with only handful of natural ingredients, you don't need to feel bad or guilty about eating them.
I'm using dates as a main ingredient, so the most of the sweetness comes from them. There is a small addition of the maple syrup, however, it can be skipped, and you will hardly notice the difference. Same goes for the beetroot powder, it is totally optional (I have used it purely for the aesthetic reasons!). You can actually leave them as they are, without dusting them in any sort of powder, and they will still taste amazing!
With their lusciously soft and gooey texture, these chocolate and peanut butter truffles will disappear probably even quicker than they took to be made! And it is incredibly difficult not to eat them all straight away, so you may want to double the recipe 😉
Also, if you are looking for more inspiration for the Valentines Day delicious gift ideas, make sure to check out my Caramel Mocha Chocolates post!
Have a great week ahead guys, and talk soon!
Chocolate and Peanut Butter Truffles
- 45 ml coconut oil (melted and cooled)
- 40 ml maple syrup (you can also use agave or rice malt)
- 45 g cocoa powder (plus more for dusting)
- 200 g medjool dates (pitted)
- 50 g smooth peanut butter
- 1 teaspoon vanilla essence
- ½ teaspoon sea salt
- In a small bowl, mix together melted coconut oil, maple syrup and cocoa powder until smooth.
- Place your dates, peanut butter, vanilla and sea salt in a food processor and pulse until you have a smooth paste. Add melted chocolate mixture and pulse more until well combined and a soft 'dough' is formed.
- Transfer into a bowl, cover with cling film and place in the fridge for at least 2 hours, allowing it to firm up.
- Spoon out the small amounts of the cooled mixture and roll into small balls using your hands (you can also use melon baller or measuring spoon). Roll the truffles in some more cocoa powder (beetroot powder or matcha powder will also work well and will give your truffles some great colours). Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- Prep time may vary
- I used beetroot powder to get that deep, red colour on my truffles
- You can store the truffles in air-tight container in your fridge for 3-4 days