Real food has never tasted sooo good! Make up these Chocolate Peanut Butter Truffles using whole foods like fresh ground peanut butter, pure maple syrup, dark chocolate, whole wheat flour or almond flour for a gluten free option. YUM!
My all time favorite treat has always been Reeses Pieces Peanut Butter Cups, and they were always better if they were shaped like a Christmas tree or Easter egg. The best combo in the world . . . oogy gooey peanut butter and chocolate. The more it sticks to the roof of your mouth, the better.
However, in the last few years of my adult life, I’ve come to a stark realization . . . by golly . . . those make me feel like crap.
In fact, most packaged sugar treats make me feel like crap. Go figure.
While the hubs and I have been on a health journey of changing our way of life, the way we treat ourselves has come full circle. It is now a fun challenge to find a way to make our Sunday treats a bit healthier and using as many “real food” ingredients as possible.
Enter the “healthier” Chocolate Peanut Butter Truffle.
It starts with fresh-ground, no sugar added peanut butter.
To sweeten we use just a bit of pure maple syrup.
To hold the truffle in shape we added in a bit of whole wheat flour or almond flour works wonderfully in this recipe as well.
Finally, it is dipped in the darkest chocolate we can find.
To top it off, we like to add sea salt, ground nuts, or if we are feeling extra indulgent, a bit of swirled white chocolate.
We’ve been making these for years now, and the whole family adores them. I love to freeze them and pop them into packed lunches.
They also make a very sweet packaged gift. I suggest adding them with my DIY Bath Bombs for the Holidays, to save any momma from insanity!
Try these just once and then go and take a bite of a packaged peanut butter cup. You just might hear yourself saying “By golly. Those taste like crap”. 😉
Because this little bite of heaven is divine!
TIPS FOR MAKING CHOCOLATE PEANUT BUTTER TRUFFLES
- Technically, the inside does not need to be baked or cooked at all. However, we’ve found that by warming up the peanut butter, syrup and flour slightly, it helps bring the filling to just the right consistency while mixing. It should begin to form a nice ball in the saucepan, when you know it has been mixed and warmed enough.
- Be sure to freeze the peanut butter balls for about an hour before dipping them in the chocolate. This really helps with making beautiful chocolate truffles as the chocolate hardens quickly over the peanut butter.
- Drizzle your garnish of choice while the chocolate is still slightly warm on the truffle. This will help it to stay put. Exception being the white chocolate drizzle. It looks best if the chocolate has hardened first.
- Go for the highest percentage of dark chocolate you can find. I shoot for around 70% or more cacao, but when I can’t find that we buy Guittard 60% which I can easily find at the grocery store. This way, if members of your family want it sweetened a bit you can just add some maple syrup to the melted chocolate chips.
- To get a nice runny texture for dipping, add about a teaspoon of coconut oil while melting. We do this in a make-shift double broiler.
- After dipping the peanut butter ball into the chocolate, let the excess drip for a minute and then scrape the ball and fork on the side of the mixing bowl.
- I buy fresh ground peanut butter from my grocer that has a grinding machine near the buy in bulk products. But really, any peanut butter of your choice would work.
I hope you enjoy this recipe! Another better-for-you, gluten free treat we like to make are these Orange Almond Cookies. Delish!
Be sure to check out my friends Holiday treats they are sharing below. They all look so very beautiful – every one!
- 1 cup fresh ground peanut butter
- 1-2 tablespoons pure maple syrup (depending on how sweet you want it)
- ¼ cup whole wheat flour or ½ cup almond flour
- 1 cup dark chocolate chips
- 1 teaspoon coconut oil
- sea salt and chopped nuts for garnish
- In a saucepan, combine peanut butter, syrup, and flour.
- Warm slowly on low heat, and mix together until the mixture forms a ball. Add more flour if needed.
- Form peanut butter mixture into 1 inch balls and set in freezer for 1 hour.
- Just before removing the balls, heat chocolate chips and coconut oil over a double broiler until melted and runny.
- Remove balls from freezer and dip each peanut butter ball into the chocolate, scraping the excess off onto the bowl.
- Sprinkle with garnish and set aside until set and ready to eat.
- If you don't eat them all at once you can refrigerate or freeze extras.
Big thanks to Kristen from Ella Claire for hosting this “Tastes of the Season” event. Click around and PIN your favorites!
4 Minute Decadent Microwave Fudge by Ella Claire | Gluten/Dairy Free Rice Krispies Christmas Trees by Zevy Joy | Dipped Marshmallows by My Sweet Savannah | Individual Chocolate Souffle by Town and Country Living | Santa Munch Christmas Popcorn by Tidy Mom
Mini Skillet Cookie Cakes by Inspired by Charm | Cinnamon Buns by So Much Better with Age | Peanut Butter Fudge by Anderson + Grant | Peppermint Brownies by Nina Hendrick Design Co. | Deconstructed Apple Pie Bites by Taryn Whiteaker
Christmas Energy Snack Bites by Nest of Posies | Peppermint Bark by Boxwood Avenue | Gluten Free Chocolate Peanut Butter Truffles by Tidbits | Keto Cinnamon Sugar Pecans by Home Stories A to Z | Candy Cane Pretzels by My Uncommon Slice of Suburbia