Peanut Butter Truffles

Another Christmas recipe! I hope you’re not sick of them yet because there are more to come. What is Christmas without food anyway? The traditional Christian church celebration I guess… I pick food.
We are big peanut butter lovers and are confused at those who aren’t. We’ve created a truffle recipe that likeminded people can scoff down while watching festive films by the fire; that’s how I imagine it anyway. Although, if you’re thinking of giving away some delicious vegan treats this Christmas this year, save our pennies stick to homemade with this recipe. Happy tummies guaranteed. It’s the last few day before Christmas, so instead of going to the busy shops, make a huge batch of these bad boys and bag them up for your favourite lads and ladies.

These truffles are super simple and made from only 4 ingredients! All vegan, gluten-free and unrefined sugar free.

I am a culprit of eating the deconstructed version of the finished product during the making process and I must say that this one was a challenge for me. That peanut butter dough though.. If you’re anything like me, try and hold off munching on the chocolate and peanut butter dough until the end – it’s worth the wait.

I suggest you get making before it’s too late to have the Christmas excuse of eating 20 truffles in a row or you missed the opportunity to wrap them up and give them as gifts! Peanut Butter lovers rejoice in these beautiful rich truffles. Mhm!

 

Vegan Peanut Butter Truffles
 
Prep time
Total time
 
Simple 4-ingredient truffles, perfect for a vegan homemade gift or just a late night nibble. Delicious, rich peanut butter dough coated in a shell of dark chocolate, I say no more.
Author:
Recipe type: Sweet, Snack, Gift
Cuisine: Vegan, Gluten-free, Healthy
Serves: 30 balls
Ingredients
  • 1¼ cup GF oat flour*
  • 1½ cup smooth peanut butter**
  • 3 tbsp. maple syrup
  • ½ tsp salt (if your peanut butter isn't salted)
  • 200g Dark non-dairy Chocolate
Instructions
  1. Place the oat flour, peanut butter, maple syrup and salt into food processor and blend until it forms a dough
  2. Roll into equal balls and place onto a lined baking sheet - the dough should make about 28-30 balls
  3. Transfer to the fridge while you melt the chocolate
  4. In a bain marie (a glass bowl sitting over a saucepan of water), melt the chopped chocolate, stirring frequently.
  5. Once melted, take the peanut butter balls out of the fridge and dip each one into the chocolate to coat the entire ball. Place back onto the greaseproof paper. I do this with two forks to try and not get toooo messy.
  6. Before the chocolate has set, sprinkle with some chopped peanuts (optional)
Notes
* If you don't have oat flour, blend 1¼ cups of oats in a food processor until it resembles a flour consistency.
** Make sure you use a creamy peanut butter oppose to a firm one. Alternatively, add a tablespoon or 2 of nom-dairy milk with the firm peanut butter

 

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