Smooth and sweet peanut butter truffles coated with rich, melted chocolate offers a healthier way to satisfy your sweet tooth. They’re free of gluten, wheat, refined sugar, and dairy. The notes section also provides vegan and protein powder free options.
Reese’s cups. They call my name…all the time. They’re my favorite, even though I rarely have them. If I were given a choice of candy to splurge on, Reese’s usually wins despite me knowing all the shit that they are made of.
Ya know what, though? These truffles right here are solidly comparable to the famous Reese’s peanut butter cups. Except this version is made of waaaaay better ingredients. I’ll take these all day everyday.
Chocolate Coated Peanut Butter Truffles
Makes 22 truffles
- ¼ cup coconut oil, melted
- 2 tablespoons all-natural peanut butter
- 2 tablespoons honey
- ¼ cup unsweetened almond milk
- 2 scoops vanilla protein powder (see note)
- 1/3 cup coconut flour
- ¼ cup chocolate (see note)
- In a mixing bowl, whisk together coconut oil, peanut butter, honey and almond milk until smooth.
- Add in the protein powder and coconut flour. Stir to combined.
- Place the dough in the fridge for at least 1 hour.
- Remove from fridge and, using your hands, roll about 1 tablespoon of dough into a ball. Repeat this step until 22 truffles are made.
- Place each truffle on a sheet pan lined with parchment paper and place in the freezer for at least 10 minutes.
- Melt chocolate until smooth.
- Coat each truffle with melted chocolate and place back on sheet pan. Place the truffles in the fridge until chocolate hardens. Enjoy!
- Aim to use a protein powder that’s free of artificial colors and flavors.
- To make this recipe vegan, use a vegan protein powder, vegan chocolate, and substitute honey with maple syrup.
- I like this peanut powder because it’s made with 3 simple, wholesome ingredients.
- I use this chocolate for my recipes since it’s made with only real unrefined ingredients.