Peanut Butter Truffles are creamy and easy. Cover the balls with a chocolate drizzle and take these confections over the top.
I haven't had any sweets for quite a while now. Just taking a breather from the last holiday but I am feeling like it is okay to indulge again.
These special treats are actually two treats in one. Peanut butter truffles and a creamy fudge-like treat on the inside. You can't beat that for over-the-top.
It only takes 15 minutes of your time and then there's some time for chilling. Not bad for beautiful tasty treats like these.
I made a cute little minute slide video and it's up above here if you missed it. You might like to take a peek. It will show you how easy the recipe is.
Table of Contents
Only 6 ingredients
- Creamy peanut butter is the base for the decadent center.
- Dairy-free butter makes the center even creamier.
- Vanilla extract adds that little bit of vanilla flavor.
- Organic powdered sugar adds the sweetness to make these treats candy.
- Vegan semi-sweet chocolate chips are used for the chocolate covering and for the drizzle if so desired.
- Vegetable shortening thins out the chocolate for a smooth coat and easy handling.
How do you make truffles
Line a couple of baking sheets with parchment paper.
In a large bowl add the beat peanut butter, butter and vanilla. Beat with a hand mixer until creamy.
Gradually add the powdered sugar and mix until all is well combined.
Shape into 1-inch balls and place on a parchment-covered baking sheet.
Freeze for 1 hour. This is for easy handling when dipping.
In a microwave-safe bowl, add chocolate chips and shortening.
Heat for 1 minute, stir and continue heating for 10-15 seconds at a time. Stirring after each interval and stop just before all of the chocolate is melted.
Remove from the microwave and stir until completely melted.
Remove a few balls from the freezer, leaving the others in the freezer until ready to dip.
Dip the balls into melted chocolate using two forks or a chocolate dipping fork. Shake off excess and place on a parchment-covered baking sheet.
Place the peanut butter truffles in a refrigerator to set for at least 30 minutes.
Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks. Or freeze for up to 3 months.
What are some truffle flavors?
- Any of your favorite fudge flavors will work.
- Mint, from extracts to crushed candy canes.
- Fruit Creams or fruit pieces, especially berries. Chop them up and mix them in a batter filling.
- Any Nut or seed that you'd like. Or nut butter such as with these Cashew Butter Chocolate Truffles.
- A multitude of liqueurs for a subtle flavor. Such as these Kahlua Truffles. They are featured on this blog, and you can't miss them!
- Caramels that we can make vegan.
So you can see I'm serious about chocolate truffles. I'm working on a roundup right now so I can show you some other wonderful truffle recipes from my fellow vegan food bloggers.
This brings me to another topic.
What can you roll truffles in
- One that is often used is cocoa powder, which is fair trade for sure.
- Melted chocolate because it not only tastes good but it is so delicious. Just like this recipe.
- Finely ground nuts or seeds.
- Coconut sugar would give a lovely taste and color.
- Ground vegan chocolate graham crackers. I've done that before too.
- You can sprinkle pretty bits on top of melted chocolate such as candy canes and freeze-dried raspberries.
- Shredded and chopped coconut is really pretty.
- Sprinkles!
📋 Recipe
Peanut Butter Truffles
Ingredients
- 1 ½ cups Creamy peanut butter
- ½ cup Dairy-free butter - softened
- 1 teaspoon Vanilla extract
- 3 ½ cups Organic powdered sugar
For the coating:
- 2 cups Vegan semi-sweet chocolate chips
- 2 tablespoons Vegan shortening - you can substitute coconut oil
Instructions
- Line two baking sheets with parchment paperI
- In a large bowl add peanut butter, butter and vanilla extract and mix until creamy.
- Gradually add powdered sugar and mix into the batter.
- Shape into 1 inch balls and place on a prepared baking sheet. Freeze for 1 hour
For the coating:
- In a microwave safe bowl, add chocolate chips and shortening. Heat for 1 minute. Stir and continue heating for 10-15 seconds at a time, stirring after each heating and stop just before all of the chocolate is melted.
- Stir until completely melted. Remove 3-4 balls at a time from the freezer, leaving the others in the freezer until ready to dip
- Dip balls into melted chocolate using two forks or a chocolate dipping fork. Shake off excess and place on the prepared baking sheet.
- Place in the refrigerator to set for at least 30 minutes.
- Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks. Or freeze for up to 3 months
Lisa
Will you please verify how much powered sugar to use. Your recipe states to use
3 1.2 cups Organic powdered sugar.
Thanks!
Ginny McMeans
Fixed it Lisa. My finger missed the right key. 🙂 It was supposed to be a slash not a dot so 3 1/2 cups.
Lauren Kelly
These are so so delicious! Thank you for this recipe, I froze a bunch too for when I have a sweet craving!
Katie
These were amazing! They were simple to make and so so good.
Lily
These were incredible so creamy and chocolatey. I crumbled peanuts on top of them, which added a nice crunch. They were the perfect dessert.
Riga Wiitala
These made me want to cry! 5 thumbs up, being vegan ain't so bad
Nathan
I saw this and got excited. They are so much like what we Ohioans call buckeyes! Might have to make these for holidays this year.