Peanut butter truffles are so easy to make at home, and their deliciously smooth texture melts in your mouth!
Creamy peanut butter truffles
A rich chocolate shell covers soft and creamy peanut butter filling in this decadent bite sized peanut butter dessert.
Whip up a batch for Valentine’s Day, Christmas, or your next fancy dinner party, and everyone will be asking for the recipe.
The truffles are surprisingly simple to make, with just 3 ingredients.
And unlike many other peanut butter truffle recipes, this one calls for no heavy cream, condensed milk, or cream cheese.
You probably already have the ingredients in your kitchen right now!
Leftover peanut butter? Make Peanut Butter Brownies
Serving and storing suggestions
Whether coated in chocolate or not, these homemade peanut butter bites are an absolutely delicious and family friendly treat for snack or dessert.
If you want to be creative, use the truffles to decorate a Peanut Butter Cheesecake or a bowl of ice cream (like this Peanut Butter Ice Cream).
To ensure they do not melt, the bites should be kept cold whenever possible. The recipe is best enjoyed straight from the refrigerator or freezer.
If you are serving them at a party or event, keep in mind that using the options for butter and powdered sugar will yield firmer truffles than the coconut oil version.
They make great host or hostess gifts but do not fare well on long car trips or when shipped in the mail. For a more shelf stable and travel secure recipe, I highly recommend these chocolate chip peanut butter Energy Balls.
While still a dessert best enjoyed in moderation, the recipe is surprisingly healthy, with over three grams of protein per truffle and just 100 calories.
They can be cholesterol free and low sodium, offering small amounts of calcium, iron, fiber, and potassium as well.
If you are craving chocolate and peanut butter for breakfast, place a truffle or two on top of your morning oatmeal or a yogurt parfait.
Ingredients
Peanut butter – Use creamy peanut butter for the smoothest finish or crunchy peanut butter if you want some texture.
Natural peanut butter and brands like Skippy work equally well.
You may swap the pb for almond butter, low carb macadamia butter, or nut free sunflower seed butter if you prefer.
Sweetener – My personal preference here is pure maple syrup. Honey, agave, or powdered sugar work too.
For for keto and sugar free peanut butter truffles, choose a powdered sweetener with no sugar added, such as erythritol or a monk fruit blend.
Coconut oil – To make dairy free and vegan peanut butter truffles, go with either refined or unrefined coconut oil.
Unsalted butter or plant based butter are suitable replacements for coconut oil.
However, do not substitute olive oil or vegetable oil, because these do not harden when chilled so your peanut butter balls will never set.
For an oil free option, try these 3 Ingredient Peanut Butter Balls.
Recipe video
Above – watch the full recipe video.
How to make the best peanut butter truffles
If you are using natural peanut butter, gently warm it up until easy to stir.
Melt the three tablespoons of butter or coconut oil. Then combine the softened peanut butter, sweetener, and melted fat in a medium mixing bowl or stand mixer.
Stir until completely smooth. Only if you are using a powdered sweetener and a spoon to stir, your mixture may need an additional tablespoon or two of oil.
Refrigerate or freeze the bowl until its contents are firm. Meanwhile, line a large plate or baking sheet with parchment paper or wax paper.
Use a small cookie scoop or a spoon to scoop out truffle sized peanut butter balls. Arrange them on the prepared plate.
Enjoy as-is, or chill the no bake truffles again while you prepare the optional chocolate candy coating.
Readers also love this classic Peanut Butter Bread
Chocolate covered peanut butter truffles
You can choose to serve your truffles plain or coated in cinnamon sugar, powdered sugar, or melted chocolate.
Obviously I am partial to chocolate, because they taste like Reese’s chocolate peanut butter cups!
For the chocolate coating, measure three ounces of semi sweet, white, or dark chocolate chips. As an alternative, you may use finely chopped chocolate bars.
Carefully melt the chocolate in the microwave or by using the double boiler method.
Then stir in an optional two teaspoons of coconut or vegetable oil for a smoother sauce that more evenly coats the peanut butter candies.
Use a spoon to dip each truffle fully into the melted chocolate sauce.
Place back on the lined plate or baking tray, and refrigerate or freeze to harden the chocolate shell.
The recipe was inspired by these Chocolate Truffles.
Peanut Butter Truffles
Ingredients
- 1/2 cup peanut butter (or allergy friendly sub)
- 2 tbsp honey or pure maple syrup, or powdered sweetener of choice
- 3 tbsp coconut oil or butter
- 3 oz chocolate chips (optional)
- 2 tsp vegetable oil or coconut oil (optional)
Instructions
- If using natural peanut butter, gently warm it until easy to stir. Melt the three tablespoons butter or coconut oil, then stir it with the softened peanut butter and sweetener in a mixing bowl or stand mixer until completely smooth. (If you are using both powdered sweetener and a spoon to mix, you may need an additional tablespoon of oil to achieve a smooth texture.) Refrigerate or freeze the mixture until firm, and line a large plate or baking tray with wax or parchment paper. Scoop out truffle sized balls with a small cookie scoop or a spoon. Place on the prepared plate, and enjoy plain. Or carefully melt the chocolate chips, stir in the optional two teaspoons of oil, and dip the peanut butter truffles into the melted chocolate. Place the chocolate coated candies back onto the lined plate to set.View Nutrition Facts
Notes
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