If you love peanut butter and dark chocolate, you will adore these rich, decadent peanut butter truffles.
These peanut butter truffles are amazing. I just had one. Imagine this: you pop a peanut butter truffle in your mouth and close your eyes.
Slowly, the truffle melts. Your mouth is filled with the rich, velvety taste of luxurious dark chocolate and smooth, creamy peanut butter.
If you love peanut butter and dark chocolate, and if you expect your chocolaty desserts to be intensely chocolaty rather than cloyingly sweet, you will adore these rich, decadent peanut butter truffles.
In my high-carb days, one of my favorite candies was Reese’s peanut butter cups. I no longer touch that stuff, and I actually think that these peanut butter truffles are way better.
- 3 oz unsweetened chocolate
- 1 tablespoon unsalted butter
- 1/4 cup creamy natural peanut butter
- 2 tablespoons honey*
- 2 tablespoons unsweetened cocoa powder
- Coarsely chop the chocolate with a sharp chef’s knife. Place the chocolate and butter in a shallow bowl. Microwave in 30-second increments, stirring after each one, until almost melted.
- Stir in the peanut butter. Microwave for a few more seconds, then stir with a rubber spatula until fully melted and incorporated.
- Stir in the honey. Mix until smooth.
- Cover with a plastic wrap and freeze for 30 minutes.
- Scoop out small portions of the mixture, measuring about 1 tablespoon (15 ml) per truffle. Shape the truffles with your hands into balls. This is going to be very messy! Roll the truffles in the cocoa powder to coat, then shape them again (easier once they are coated) and roll one more time in the cocoa powder.
- Place the truffles on wax paper in an airtight container. Store at room temperature (do not refrigerate) for up to 3 days.
*For an even lower-carb option, try using Nature's Hollow sugar-free honey substitute. I haven't tried it myself, though. Nutrition for this version: Calories 167; fat 15g; saturated fat 7g; sodium 54mg; carbs 7g; fiber 3g; sugars 1g; protein 5g.
When using low carb sweeteners, I calculate their carbs as zero, because for many people, myself included, they have zero or minimal impact on blood sugar. However, you should always test for yourself and make sure that a particular recipe does not negatively impact your blood sugar.