If you are a peanut butter lover like me, then chances are that the peanut butter and chocolate combination will always have your heart…
It doesn’t matter how it’s served, how you combine the two – peanut butter and chocolate are a match made in heaven, always making the most delicious of treats.
When I was younger (and, in fact, before I went vegan), Reese’s peanut butter cups were one of my favourite chocolates. However, as my tastebuds changed, and I started to cut back on processed foods, I found them overly sweet and synthetic.
These Peanut Butter Chocolate Truffles are the perfect replacement for fellow Reese’s fans – and they’d make a perfect homemade Mother’s Day treat, too!
If my boys made me these for Mother’s Day, I would be forever grateful!
Of course, if you’d rather just make a huge batch for yourself, non one (and especially not me!) is judging. After all, what could be better than chocolate and peanut butter…?
Made with my favourite Meridian Roasted Peanut Butter and coated with a dark chocolate filling, they are my idea of heaven!
They are, quite simply, addictive, and it is impossible to eat just one. I’m sorry…
They also take just a few ingredients to make, including coconut flour (which makes the mixture rollable – and also Paleo, as well as vegan!), maple syrup and the best quality dark chocolate.
Plus, for good measure, I added a sprinkling of sea salt – because sea salt makes anything chocolatey taste even more delicious!
However, if you fancy, you can always have a go at making your own, raw and vegan dark chocolate – simply melt 1 cup of coconut oil and whisk in 1 cup of cacao, and sweetener to taste!
Simple, delicious and very, very moreish!
Are you as much of a peanut butter and chocolate lover as I am?! If you are, then I doubt these will hang around. In fact, I’d guess that you’ll devour the whole lot before they have even reached your mum…
Regardless of that, regardless of how addictive these are, the fact remains that they need to be made!
I hope you enjoy making them every last bit as much as I enjoyed eating them!
Peanut Butter Chocolate Truffles
- Creates 25 truffles
- 1 1/2 cups peanut butter (I used Meridian Smooth Roasted Peanut Butter)
- 5 tbsp maple syrup (or more, to taste)
- 1 tsp vanilla extract
- 5-8 tbsp coconut flour (this depends on how runny / oily your peanut butter is – I needed 5 tbsp)
- Pinch sea salt, to taste (I used around 1/4 tsp)
- To coat –
- 200g dark chocolate, finely chopped
- 2 tbsp coconut oil
- To decorate –
- Finely chopped peanuts
- Sprinkle sea salt
- In a large mixing bowl, stir together peanut butter, maple syrup and vanilla until well combined. Stir through the coconut flour and salt, adding one tablespoon of coconut flour at a time and mixing until you are able to handle the truffle filling (it shouldn’t be sticky, and you should be able to roll it into balls – you may need to add the full 8 tbsp of coconut flour if your peanut butter is runny, but add as little as you need!)
- Roll the mixture into balls (I used around 2 tsp of mixture at a time to do this), then set on a lined baking tray and place in the fridge to firm up overnight. If your truffles still feel a little soft, pop them in the freezer for 5 minutes before dunking into chocolate.
- Once your truffles are firm, gently melt your dark chocolate and coconut oil together in a bain marie. Stir smooth.
- Dunk each truffle into the melted chocolate, ensuring all sides are coated. Place onto baking paper to set, then sprinkle over chopped nuts and sea salt.
- Eat immediately, or store in an airtight container for up to a week!