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An aerial view of dark and white chocolate coated peanut truffes, some bitten into and some topped with a sprinkling of sea salt flakes. The truffles sit atop a white speckled ceramic plate

Peanut butter truffles

Vegan, gluten free, grain free, FODMAP friendly
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Prep Time 20 mins
Refrigeration time 20 mins
Servings 14 truffles

Ingredients
  

  • 1/3 cup natural peanut butter
  • 2 tbsp maple syrup
  • 100g chocolate of choice (see notes)

Optional

  • Pinch sea salt flakes
  • 1/2 tsp vanilla bean paste or extract

Instructions
 

  • Combine the peanut butter and maple syrup in a bowl. If you're using them, add the sea salt flakes and vanilla. Stir the mixture until it is solid enough to form teaspoon size balls by rolling it between your hands. This will take anywhere from 2-5 minutes or more. I find it helps to take a break and come back - the mixture seems to firm up when left to it's own devices.
    If your mixture isn't firming, keep stirring - it will. If not, there's an issue with your peanut butter. I recommend natural, store bought peanut butter with a modest amount of oil, as the notes suggest.
  • Once the mixture is about the consistency of a slightly loose cookie dough, take rough 1 teaspoon pieces and very gently roll them into a ball. Don't worry if it's not perfectly round as you will be able to shape them once they're solid. Repeat until you have used all the batter, then place the balls, spaced apart, on a baking paper lined plate. Freeze for 15-20 minutes, depending on the climate in your kitchen (freeze for longer in a hot kitchen or climate).
  • After 15-20 minutes, take the balls out of the freezer. They should be quite solid now, so use this to roll them between your hands into small, perfectly round balls. Pop them back in the freezer while you melt the chocolate.
  • Melt the chocolate using your preferred method. See notes below on different types of chocolate. Decant the chocolate into a small, narrow bowl. This makes it easier to cover each ball in chocolate. Get two forks ready.
  • Pop a ball into the chocolate and use the first fork to gently turn it and cover it in chocolate. Transfer it to the second fork to drain of excess chocolate while you coat the next one. Once the ball is drained, place it back on the cold baking paper. Repeat until you have coated all the truffles. You can work quickly to sprinkle each with a bit of sea salt as the chocolate hardens, or leave them plain.

Notes

  • I only recommend natural but store bought peanut butter here. It should have a smooth and slightly oily consistency. Some homemade nut butters aren't nearly as oily, and this might impact your ability to roll the truffles.
  • If you use white chocolate, I recommend adding 1/2-1 teaspoon of vegetable oil. White chocolate tends to congeal quite easily when heated, and oil helps avoid that. I also recommend heating white chocolate on a gentle heat. 
  • See the FODMAP section in terms of the FODMAP content of each chocolate. If you have lactose concerns, I recommend using dark chocolate or making your own vegan white chocolate. 
  • I use Lindt 70% dark chocolate here. It's easily accessible, good quality and cacao butter (as opposed to coconut oil) based. 
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