Creamy no-bake chocolate peanut butter truffles are made with just 5 wholesome ingredients, making them not just delicious, but also healthy.
These creamy chocolate peanut butter truffles are amazing! Imagine this: you pop a chocolate 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. Ahh, bliss.
These are better than the junky commercial candy!
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 chocolate 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 healthy peanut butter truffles are way better. And unlike junky chocolate candy, you won’t feel the need to overeat these, because they are so very rich and satisfying.
How to make chocolate peanut butter truffles
It’s a truly easy recipe. No bake, no fuss. Scroll down to the recipe card for the full instructions. But the basics are easy. Melt the ingredients, mix them, chill, and shape into truffles. That’s all it takes.
So, are these actually healthy?
They are a dessert, and as such, they shouldn’t replace more nutritious foods in your diet. But as far as desserts go, I believe that these chocolate peanut butter truffles are a good choice. Cocoa is very healthy, butter is harmless, and peanut butter, though not paleo, isn’t such a bad choice.
A low carb version
The original version of these chocolate peanut butter truffles is not low carb (although it’s not super high carb either). But you can replace the honey with a liquid low carb sweetener to keep the carb count down.
More truffle recipes you might enjoy
Peanut Butter Truffles
- 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
- 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.