These Peanut Butter Vegan Truffles are rich, creamy, and incredibly easy to make with just a few pantry staples. No baking required, and they’re perfect for a healthy treat or sweet gift.
Peanut Butter Vegan Truffles
Yield: About 12–15 truffles
Prep Time: 20 minutes
Chill Time: 1 hour
Ingredients
For the Truffle Base:
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¾ cup creamy natural peanut butter (just peanuts + salt, no added oils or sugar if possible)
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¼ cup pure maple syrup or agave nectar
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¼ cup coconut flour (or almond flour; see notes for substitutions)
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1 teaspoon pure vanilla extract
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Pinch of sea salt
For Coating & Rolling (choose one or mix):
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Dark chocolate chips, melted (ensure dairy-free)
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Cocoa powder
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Shredded coconut (toasted or raw)
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Crushed peanuts or almonds
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Matcha powder (mixed with a little powdered sugar)
Instructions
1. Make the Truffle Dough:
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In a medium bowl, combine the peanut butter, maple syrup, vanilla, and salt. Stir until completely smooth.
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Add the coconut flour and mix until a thick, moldable dough forms. If it seems too sticky, add another tablespoon of coconut flour. If too dry, add a teaspoon of non-dairy milk or more maple syrup.
2. Chill the Dough:
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Cover the bowl and refrigerate for 30–60 minutes until firm enough to handle.
3. Shape the Truffles:
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Scoop out about 1 tablespoon of dough and roll between your palms into a smooth ball (about 1-inch in diameter).
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Place on a parchment-lined tray or plate.
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Repeat with remaining dough. If the dough gets too soft, return to the fridge for 10 minutes.
4. Coat the Truffles (Choose Your Method):
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Chocolate Dip: Melt vegan dark chocolate in a double boiler or microwave (30-second bursts, stirring between). Using a fork, dip each truffle into the chocolate, let excess drip off, and place back on parchment. Sprinkle with sea salt or crushed nuts before chocolate sets.
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Dry Coatings: Roll truffles directly in cocoa powder, shredded coconut, or crushed nuts until fully coated.
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For a double coating: Chill plain truffles, dip in melted chocolate, then roll in dry toppings before the chocolate hardens.
5. Set & Serve:
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Place coated truffles in the fridge for 15–20 minutes to set completely.
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Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Tips for Success
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Coconut Flour Substitute: Use almond flour — start with ½ cup, adding more if needed, as it’s less absorbent than coconut flour.
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Smooth vs. Crunchy: Use crunchy peanut butter for extra texture.
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Sweetness Control: Taste the dough before chilling and adjust with a bit more maple syrup or a pinch of coconut sugar if desired.
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No Coconut/Almond Flour? Blend rolled oats into a fine flour in a blender and use ¼–⅓ cup.
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For a Protein Boost: Stir 1–2 tablespoons of vegan vanilla protein powder into the dough (you may need a splash more liquid).
Enjoy these decadent, wholesome, and completely plant-based truffles! They’re gluten-free, dairy-free, and easily customizable.