These tasty, perfectly peanut buttery and dark chocolaty treats are just the thing for a little sweet bite when you need one. I love that they are actually pretty healthy and you could easily make them gluten free. You might think peanut butter and chocolate ARE gluten free, but I happened to use Naturally More Peanut Butter which has a few added ingredients, like flax seeds. The ingredient list also includes wheat germ, so these aren’t gluten free, but you could use any natural peanut butter you’d like and most are just peanuts and salt.
I can’t even take credit for this and I’m sure there have been lots of chocolate peanut butter truffles on the internet, but I was/am happy enough with how these turned out that I needed to share them with all of you. I actually got the recipe from the Coconut Recipes website. It was a newly submitted recipe by a reader, Megan from Glendale, California. I liked that these have coconut flour and coconut oil. I have a bag of coconut flour that I’ve been wanting to find more things to use it up with.
These couldn’t have been more simple to make. Some natural peanut butter was mixed with just a touch of agave nectar (you could also use honey) and some coconut flour. After forming the peanut butter mixture into balls, they are frozen for a short time and then dipped in melted dark chocolate. That’s it. You could easily make a bunch of these for a party or as gifts.
Healthy Dark Chocolate Peanut Butter Truffles, by Katrina, Baking and Boys!, adapted from Coconut Recipes
6 tablespoons (96 grams) natural peanut butter
1 tablespoon agave nectar (or honey)
pinch of salt (if using unsalted peanut butter)
1/4 cup coconut flour
3 ounces dark chocolate
1/2 teaspoon coconut oil
Line a baking sheet with waxed paper. Mix together in a medium sized bowl the peanut butter, agave, salt and coconut flour. (This easily mixes together with a spoon—no need for a mixer!) Once it’s all combined, form the peanut butter mixture into teaspoon-sized balls. Set on the waxed paper and freeze for 30 minutes.
Melt the chocolate and coconut oil either in a glass microwave-safe bowl or in a double boiler on the stove over medium heat. Stir until melted and smooth. Let sit for a few minutes so it’s not too hot before dipping each of the peanut butter balls into the melted chocolate. Set each one on a fork, set it down in the chocolate and spoon more melted chocolate over it until covered. Tap the edge of the fork on the bowl to let any of the excess chocolate drip off into the bowl.
Set each one on the waxed paper and let sit until the chocolate hardens (it starts to immediately because the peanut butter is frozen). You can also set the sheet full in the refrigerator to set up completely when they are all finished. This smaller recipes make about 12 truffles, you could easily double the recipe.
This post is being added to Lisa’s Sweets for a Saturday over at her delicious blog, Sweet as Sugar Cookies!