Creamy no-bake peanut butter truffles are made with just five wholesome ingredients. They are delicious and very easy to make.
These creamy truffles are so amazing! Imagine this: you pop a 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. Ahh, bliss.
These are better than the junky commercial candy!
Do you love peanut butter and enjoy the intensity of dark chocolate? 🍫Do you expect your chocolaty desserts to be intensely chocolatey rather than cloyingly sweet? Then 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 truffles are way better. They are richer and more satisfying. They are certainly not as sweet, and to me, this is a definite plus.
The ingredients needed to make this recipe
You’ll only need five simple ingredients to make this tasty dessert (the exact measurements are listed in the recipe card below):
Unsweetened chocolate: Try to use high-quality unsweetened chocolate, not simple baking chocolate. Two good brands that I like to use are Guittard and Pascha. Both are available on Amazon.
Unsalted butter: I love using creamy European butter.
Peanut butter: I use creamy natural peanut butter. The only ingredients are peanuts and salt.
Honey: You can try using a sugar-free sticky sweetener instead.
Cocoa powder: Use unsweetened cocoa powder. Either natural or Dutch-processed, both should work. Although Dutch-processed is less acidic and might taste better.
How to make peanut butter truffles
It’s a truly easy recipe. No bake, no fuss. Scroll down to the recipe card for the full instructions. Here are the basic steps:
1. Melt the chocolate and butter in the microwave.
2. Stir in the peanut butter. Microwave again and mix until smooth.
3. Next, add the honey and mix to combine.
4. Freeze the mixture for 30 minutes. This makes it easier to handle.
5. Divide into portions, shape them into truffles, and roll them in unsweetened cocoa powder.
A keto version
The original version of these truffles is not low carb (although it’s not super high carb either). But you can replace the honey with a sticky sugar-free sweetener to keep the carb count down. The nutrition information for this option is provided in the recipe card below.
How to store peanut butter truffles
I keep them in the fridge, in an airtight container, for up to a week. It’s important to remember to take them out of the fridge about 30 minutes before enjoying them. Chocolate is always better at room temperature.
More truffle recipes that you might enjoy
For a peanut butter free version of these truffles, try my recipe for keto chocolate truffles. They are so rich and decadent! And if you don’t mind the carbs, these chocolate date balls are amazing. They are so chocolaty and decadent!
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Peanut Butter Truffles
INGREDIENTS
- 3 oz unsweetened chocolate
- 1 tablespoon unsalted butter
- 1/4 cup creamy natural peanut butter
- 2 tablespoons honey (or a low carb liquid sweetener)
- 2 tablespoons unsweetened cocoa powder
INSTRUCTIONS
- 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.
NOTES
More Recipes to Try:
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.