Chocolate and peanut butter. They were both meant to be, weren’t they? I think so, which is why I wanted to put together these delicious chocolate peanut butter truffles to share with you for the holidays. Actually, when it comes to chocolate, everyday is a holiday – so enjoy!
I don’t use dairy in this recipe, so these would be considered vegan, as well as gluten-free. Also, I recommend using vegan carob chips in place of the chocolate, just so you can reduce the amount of sugar and caffeine you are consuming. SunSpire makes delicious vegan unsweetened carob chips that are still slightly sweet. If you are up for it, you could use 100% chocolate, but only if you are a pure chocolate fan, like I am. Some people find 100% to be too bitter.
- 2 tbsp. coconut milk
- 3 oz chocolate (75-100% cacao)
- ¼ cup peanut butter
- 1 tbsp. coconut oil
- ½ tsp. vanilla extract
- cocoa or carob powder
- In a small bowl over a double boiler, mix together coconut milk, chocolate, peanut butter, and vanilla until melted.
- Chill bowl for four hours, or until firm and easy to handle.
- Scoop chocolate out with a measuring teaspoon and place evenly on wax paper.
- Chill for another hour.
- Roll into balls and dust with cocoa or carob powder.
- Chill until ready to serve.
These chocolate peanut butter truffles are easy to make, and don’t require any oven work, which definitely saves some trouble. Try this recipe, and if you like it, keep it with you to make it during the holidays (which are just around the corner).
Speaking of holidays, I’m very excited about the one coming up. I love making cookies, pies, candies, and so many more things this time of year. All I have to do is get through finals week and away I’ll be — cooking in the kitchen. I know I must’ve been a housewife (or househusband) in a past life. It just makes sense.
The Healthy Advocate