Healthy no bake peanut butter truffles are the perfect dessert to make for any occasion! Easy to make, no baking required, and made with simple ingredients. These vegan chocolate peanut butter truffles are filled with a creamy peanut butter centre and coated in a silky smooth layer of chocolate. These peanut butter truffles are so decadent and will melt in your mouth! They are perfect as an after lunch snack or late night dessert.
Ingredients needed to make your healthy no bake peanut butter truffles
- Creamy natural peanut butter. I always opt for the natural creamy peanut butter because it is super smooth and easy to mix into this recipe. You can definitely try using crunchy peanut butter, but I would recommend simply adding in some chopped peanuts if you want a crunch in the centre!
- Maple syrup. For a little bit of sweetness!
- Almond flour. This will be mixed together with your peanut butter and maple syrup so that you can easily roll the filling into balls and freeze them.
- Chocolate chips. This will be for the coating. You can use dark, semi-sweet chocolate chips or a chocolate bar, or whatever else you’d like! I always use vegan chocolate chips, of course.
- Coconut oil. This will be mixed with your chocolate as you melt it so that your chocolate melts smoothly.
Are there any ingredients I can substitute in this recipe?
You can use crunchy peanut butter if you’d like, however I don’t think it will mix as well with the maple syrup and almond flour. If you’d like a crunch in the centre, I would recommend mixing in some chopped peanuts once the other three ingredients have been combined. You also don’t need to use super fine almond flour, any type of almond flour/almond meal works! Lastly, you can use any type of chocolate you like. I prefer using semi-sweet chocolate chips to melt, but you can use a chocolate bar, whether that’s semi-sweet, dark, or milk chocolate if you’re not vegan! You will still get the most delicious healthy peanut butter truffles!
Tips on making the perfect vegan peanut butter truffles
- Ensure the peanut butter filling is thick enough to roll into a ball. If you opened a fresh jar of organic peanut butter, it could be that it is very liquidy. This might require you to add more almond flour to be able to roll out the dough into balls.
- Freeze the peanut butter balls first before coating in chocolate. The hot melted chocolate will make your peanut butter balls, well, not ball shaped anymore. That’s why it’s important that you freeze the peanut butter balls for at least 30 minutes to ensure they are frozen enough to coat in chocolate.
- Use a fork and a small spoon to dip your peanut butter truffles in the melted chocolate. The smaller spoon allows you to easily scoop the ball and the fork acts as a strainer with the extra chocolate so that you don’t get too much chocolate on your truffles.
- Once you coat your peanut butter truffles in chocolate and freeze them, you can drizzle the leftover chocolate on them to make them look pretty! You can also melt some white chocolate chips like I did to make it more festive!
How to store your vegan peanut butter truffles
Place your healthy chocolate truffles in an airtight container and keep them in the freezer for up to one month. I would not recommend keeping them in the fridge as they will easily melt. You can eat them directly out of the freezer, no thaw time required!
If you’re looking for more easy and delicious desserts, I’ve got you covered!
- You will love my Healthy Homemade Reese’s Peanut Butter Pumpkin Cups (Vegan)!
- If you’re looking for more chocolate no bake recipes, you will also love my Vegan Pumpkin Peanut Butter Chocolate Fudge
- If you’re in the mood for a little pumpkin, let me introduce you to my Fluffy Vegan Pumpkin Bread!
Healthy No Bake Peanut Butter Truffles
- 1/2 cup smooth creamy peanut butter
- 1 tbsp maple syrup
- 3 Tbsp almond flour (almond meal works too!)
- 1 1/2 cups chocolate chips
- 1 tsp coconut oil
- Line a baking tray with parchment paper and set aside.
- In a medium-sized bowl, add all ingredients except chocolate and coconut oil, and mix well until a ball of dough forms.
- Using a teaspoon, scoop dough and roll into small round balls with your hands and place on parchment paper. Repeat for the rest of the dough.
- Once all the dough is rolled into balls, place the tray in the freezer for 30 minutes to harden. While the dough is hardening, melt your chocolate.
- In a medium-sized bowl, add your chocolate chips and coconut oil, and microwave in 25-30 second increments, stirring between each increment until chocolate is fully melted and no chunks remain.
- Remove the peanut butter balls from the freezer, and using a fork and spoon, dip each ball of peanut butter in chocolate and place back on baking tray. Repeat for remaining balls, sprinkle with chunky sea salt (optional), and place back in the freezer for 20-30 minutes. You can drizzle any remaining chocolate on top of the chocolate peanut butter truffles or leave as is.
- Remove from the freezer and transfer to an airtight container, or enjoy immediately!
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