I can’t believe we are 5 days away until Christmas! Are you panicking yet? Just know you’re not the only one. Thankfully I’m sharing a super quick, easy and flawless dessert/snack recipe for these Chocolate Peanut Truffles. Made simply with oats, dates, peanut butter and chocolate. They are so festive, and perfect for when we need something impressive with no fuss. Holiday work party here we come!
To be honest, it took me a long time to try making my own peanut butter truffles, or any kind of festive truffles for that matter. In fact, this is the first time I’ve shared a festive truffle recipe to the blog. I always imaged they were too high maintenance to make. After all, just look at them! They are so detailed and beautiful. Surely only the professional chefs could accomplish this flawless design. Well wasn’t I in for a treat (pun instead). Because glory hallelujah, my assumptions couldn’t have been more wrong. This recipe is a cinch to make! It requires 7 ingredients, and about 30 minutes of your time. And they are no-bake!
Not only are these peanut butter truffles easy to make but they are also so fun! It a “hands on” type recipe, made by rolling the dough and then dipping in silky melted chocolate. (Umm who wouldn’t want to participate in that?). So you could totally do this with your kids, girlfriends, or hubby for a little holiday entertainment. Crank up the Christmas tunes and head over to the pantry! These no-bake peanut butter truffles are coming to town.
For the truffle interior I have blended together peanut butter, oats, dates, cinnamon and salt in my food processor. Blend until it’s a dough like consistency, then roll into balls (about the size of a ping-pong ball) and place in the fridge to chill.
For the outer chocolate coating I have used a 70% semi-sweet dark chocolate bar (which is accidentally vegan). I’ve noticed that I get a lot of questions about where to buy vegan chocolate, but actually most dark chocolates ARE ALREADY accidentally vegan. If you’re buying dark chocolate, 70% or higher, there is almost never milk products used. So check the back of the label for the ingredients list. No need to spend an arm and a leg on an expensive vegan brand when we can get the non-marketed stuff for cheaper.
For this recipe I’ve used a semi-sweet dark chocolate bar, also known as “semi-sweet bakers chocolate” or “dessert chocolate” in France, which is often used for baking chocolate chip cookies. I really like how the semi-sweet chocolate is less sweet than a typical chocolate bars, especially as the inside is already nicely sweetened with dates and maple syrup. Check the baking aisle for this type of chocolate. Or, feel free to use a regular dark chocolate bar. It works just as well, but will yield a slightly sweeter treat.
Now let’s talk about how to accomplish that glossy smooth chocolate coating. For this, I’ve added 1 tsp coconut oil to the melted chocolate. This gives it a very smooth and creamy consistency. We also want to be sure not to shock or burn the chocolate with direct heat, and to avoid getting water into the chocolate, otherwise it will get clumpy and chalky. I’ve included in the step-by-step instructions below on how to create a makeshift “double broiler” by adding 2 inches of water water a your saucepan, and a big glass bowl to sit on top. This will melt the chocolate from the steam, instead of from direct heat. (I’m all for not buying gadgets with only one use, and this makeshift version is super easy to do).
The final result are these peanut butter truffles, which are a dreamy and creamy chocolate dessert. It’s a festive and poppable chocolate treat that’s sweet, cinnamony, nutty and chocolatey. These peanut butter truffles are rich and decadent, and are sure to be a big crowd pleaser. It’s also a much healthier version to typical chocolate truffles so you can feel good about snacking. A second or third won’t destroy that HIIT workout from this morning. They’re also vegan, vegetarian, wheat-free, gluten-free, and dairy-free so you can rest assured that your covering pretty much all diet restrictions (okay maybe not keto, but perhaps pack an avocado or two for them). 😉
Overall this is a delicious holiday chocolate treat that’s easy to throw together when the countdown is on! And it’s sure to please the masses. I know you’ll enjoy them as much as we did. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
No-Bake Peanut Butter Truffles
- 1 cup (250g) all-natural peanut butter, smooth
- 1/2 cup (50g) gluten-free oats
- 2 tsp ground cinnamon
- 1/2 tsp sea salt, finely ground
- 2/3 cup medjool dates, pits removed (approx. 12)
- 1/4 cup (60) maple syrup
- 1 cup (175g) 70% semi-sweet chocolate or other dark chocolate of choice
- 1 tsp coconut oil
- sprinkles (optional for topping)
- In a food processor combine peanut butter, oats, cinnamon, salt, dates and maple syrup. Process until smooth and dough like. Roll batter into bite-sized balls, about the size of a ping-pong ball, and place in the fridge to chill.
- Melt chocolate by adding 2 inches water to a small saucepan and bring to simmer. Place a heatproof glass bowl on top of the pot, making sure the bottom of the bowl is not touching the simmering water. Add dark chocolate and coconut oil to the bowl and stir gently until melted and combined.
- Remove truffles from fridge and line a baking tray with parchment paper. Roll truffles in melted chocolate, using a spoon to manoeuvre the balls to coat entirely in chocolate. Place onto parchment paper. Optional to top with candied sprinkles. Continue process of rolling truffles in chocolate until you have covered all the truffles with chocolate. Place truffles back in the fridge to chill, until chocolate has hardened (approx. 20 minutes).