These peanut butter truffles use your favorite creamy nut butter and dark chocolate for the ultimate rich dessert. Made without refined sugar and dairy these “peanut” butter truffles are paleo and vegan but you’d never guess.
Is there really anything better than peanut butter and chocolate? I know, you’re right – peanut butter isn’t paleo!
But, you can totally make truffles that taste so close to the real deal using whatever nut butter you like!
And yes – beloved creamy peanut butter is allowed if that’s your thing – no judgements here.
Oh, and if you’re wild about this combo you definitely should check out my “peanut” butter stuffed brownies.
So, so good. In fact, so good, that I made a blondie version too. But let’s get back to these rich, chocolatey creamy truffles!
What You Need to Make These Peanut Butter Truffles
You can use any nut butter you like. If you want to keep these fully paleo, some great options are unsweetened almond butter or cashew butter.
You can also use organic powdered sugar in place of powdered maple sugar or monk fruit.
Here’s everything you’ll need to prepare these truffles:
- refined coconut oil or ghee
- creamy peanut butter or other nut butter (almond, cashew, pecan, etc.)
- pure vanilla extract
- fine sea salt
- powdered maple sugar, or powdered monk fruit sweetener*
- tapioca flour, or arrowroot
- dark chocolate chips or chopped dark chocolate, (I like Hu Kitchen brands for Paleo)
How to Make These Vegan Peanut Butter Truffles
In a large bowl with an electric hand mixer, beat together the ghee or oil with the peanut butter and beat until combined, about 1-2 minutes. Add the vanilla extract, salt, and powdered sugar or sweetener and tapioca and beat on low for 2 minutes until everything is well combined.
Roll the dough into 1-inch balls and place then on a lined baking sheet. Continue rolling the dough into same-size balls until the dough is used up.
Cover with baking sheet with plastic wrap and and chill in the freezer for at least 1 hour. You can keep them chilled in the refrigerator or freezer for up to one day before dipping in chocolate.
Once ready to dip, place the dark chocolate and 2 teaspoons coconut oil in a medium heat-proof bowl.
Using a deeper bowl or measuring cup makes dipping the balls easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth.
Using a spoon or fork, dip each peanut butter call in chocolate on both sides and place them back on the parchment. Work quickly to avoid the nut butter softening too much. You can always place the balls back in the freezer to firm them up again.
Allow the chocolate to set before serving. Store in a sealed container in the refrigerator.
Tips for Making Paleo Powdered Sugar
I like to use a small blender like a Nutribullet for blending up coconut sugar or maple sugar into a powder.
A smaller blender seems to work better than a large food processor.
Be persistent and pulse/blend the sugar until it’s as powdery as possible.
The sugar can then be used to make frostings and icings. If you have extra, you can save it for another use in a sealed bag or container.
If you don’t want to make your own powdered sugar or want a sugar free option, powdered monk fruit sweetener works well.
Organic powdered sugar is also an option, although not fully paleo.
I hope you’re ready for some seriously tasty (addicting!) homemade peanut butter truffles!
Perfect for Valentine’s Day, or really anytime, this fun dessert is the answer to all your peanut butter chocolate cravings!
Grab your ingredients because it’s time for the BEST truffles, let’s go!
Paleo and Vegan Peanut Butter Truffles
Paleo Peanut Butter Truffles {Vegan}
Ingredients
- 1/4 cup refined coconut oil or ghee, soft and solid at room temperature
- 1 1/4 cups creamy peanut butter or other nut butter almond, cashew, pecan, etc.
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 cup powdered maple sugar or powdered monk fruit sweetener*
- 1/2 cup tapioca flour or arrowroot
- 3 cups dark chocolate chips or chopped dark chocolate (I like Hu Kitchen brands for Paleo)
- 2 teaspoons refined coconut oil
Instructions
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In a large bowl with an electric hand mixer, beat together the ghee or oil with the peanut butter and beat until combined, about 1-2 minutes. Add the vanilla extract, salt, and powdered sugar or sweetener and tapioca and beat on low for 2 minutes until everything is well combined.
-
Line a large baking sheet with parchment paper. Roll the dough into 1-inch balls (about 1 Tablespoon of dough each) and place then on the sheet. Continue rolling the dough into same-size balls until the dough is used up. You should have about 30 total.
-
Cover with baking sheet with plastic wrap and and chill in the refrigerator for at least 1 hour. You can keep them chilled for up to one day before dipping in chocolate.
-
Once ready to dip, place the dark chocolate and 2 teaspoons coconut oil in a medium heat-proof bowl. Using a deeper bowl or measuring cup makes dipping the balls easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the melted chocolate sit for 5 minutes to slightly cool before dipping.
-
Using a spoon or fork, dip each peanut butter call in chocolate on both sides and place them back on the parchment. Work quickly to avoid the nut butter softening too much. You can always place back in the freezer to firm them up again.
-
Allow the chocolate to set (you can chill the truffles to speed this up) before serving. Store in a sealed container in the refrigerator or freezer. Enjoy!
Recipe Notes
*Blend about 1 1/2 cups maple sugar (or coconut sugar) until very fine and “powdered”, then measure out 1 cup for the recipe. If you don’t mind cane sugar, feel free to use organic powdered sugar
Nutrition
Want More Paleo + Vegan Treats? Try One of These!
Fudgy Triple Chocolate Paleo Brownies
Best Chewy Chocolate Chip Cookies
Double Dark Chocolate Truffles
“Peanut” Butter Stuffed Brownies
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It looks really delicious, Michele. I’m sure making these peanut butter truffles is a lot of fun. I will make this recipe for my grandchildren, thank you very much Michele.
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Great recipe! I personally had to chill my peanut butter mixture prior to the rolling step because it was so goopy. Super tasty though!
This is really too good about the paleo and vegan peanut butter truffles thanks sharing this article
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Would it be possible to use swerve sugar in this recipe?
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It’s so good. Thanks.