Chocolate Peanut Butter Truffles

These Chocolate Peanut Butter Truffles are sweetened with only dates, and richly flavored with cocoa and peanut butter. Kind of like a healthy Reese’s Peanut Butter Cup!

They’re the perfect ending to a great holiday meal, when you want just a little bite of something very, very special.

And these cuties are completely free of baggage….free of digestive remorse, free of chemicals, sugar, and milk fat. Plus super easy, no-bake, and freezer friendly.

Hope you love them! And Happy Holidays!

P.S. I made these on Chef AJ’s show, too. Watch the demo for this recipe at right around the 30 minute mark! : )

CHOCOLATE PEANUT BUTTER TRUFFLES

  • Servings: about 16 to 20
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Truffles

1 cup pitted dates
1/2 cup natural peanut butter
3 tablespoons unsweetened cocoa or cacao powder
3 tablespoons peanut powder *
1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract)
pinch of salt

Truffle Coatings

1/4 cup unsweetened cocoa or cacao powder
-OR-
1/4 cup unsalted dry-roasted peanuts, finely chopped

Instructions

In the bowl of a large food processor fitted with the metal blade, add dates, peanut butter,  cocoa powder, peanut powder, vanilla, and salt. Process until the mixture holds together well.

Once blended well, remove bowl and blade from the base.

Line a baking sheet with parchment paper or silicone baking mat.

Using a small cookie scoop, a spoon, or clean hands, roll into 1-inch balls. (The mixture may be a little sticky as you work.) Place truffles on the baking sheet.

One by one, roll each truffle in a small dish of either cocoa powder or crushed peanuts. Place on covered baking sheet.

Refrigerate or freeze truffles in an airtight container.

*  Note: Peanut powder is a single ingredient product, made only from peanuts, and can be found at Trader Joe’s, or through Amazon, online.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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