Chocolate dipped peanut butter truffles
This post was created in partnership with Bob's Red Mill.
Three more sleeps until Xmas, guys. CAN YOU BELIEVE IT?
If you’re like me, you’ve probably got your dessert spread all planned but in the event you need one more thing (YOU DO!), I’m here with a really delicious peanut butter truffle recipe. The bad news is the truffles are, umm, a bit of work because portioning and shaping 52 truffles takes some time (and a little finesse) but - the good news is - if you’re short on time you can just pour the truffle batter into a sheet pan and call it a day.. after you top it with chocolate, peanuts, and flaky salt. The fudge version isn’t nearly as nice to look at but it is just as delicious. Maybe even more delicious since it frees up 2+ hours you would have otherwise spent on portioning and rolling and dipping the truffles.
If you look at the ingredients list, you’ll notice I approached the recipe development for these a little different than traditional truffle recipes. I was originally going to use white chocolate chips but dairy free varieties are pretty hard to get your hands on so I went with cacao butter, instead. It does a really lovely job of providing that subtle white chocolate flavor I was trying to achieve while also allowing the truffles to maintain their structural integrity at room temperature (even if room temperature is 80˚F at your place). Another star ingredient is the Bob’s Red Mill coconut flour. And although it probably seems kind of out there to be included in a recipe for truffles, it is crucial in helping to absorb the excess liquid and ensure these things remain smooth and homogenous. Without it, you’re left with a slightly oily mixture that will require regular mixing while chilling (otherwise things will start to separate), which doesn’t really seem like a great use of time, especially when that time could be used to make other things. Like masala chai snickerdoodles. Or nutty brownies with mocha ganache. Or any of the other recipes I’ve included below that are totally suitable for holiday feasting.
+ Salted chocolate truffles (still just as much work but the ingredient list is a lot less fussy)
+ Mini coconut oil gingerbread folk
+ Almond linzer cookies with cherry preserves
+ Masala chai snickerdoodles (I forgot how good these are)
+ Chocolate mousse pie with the works
+ Nutty brownies with mocha ganache
+ Coconut oil cinnamon rolls
+ Holiday nog pie with coconut + gingersnap crust
+ Almost raw white chocolate bites
+ Two ingredient chocolate mousse (with coconut whipped cream)
MERRY HAPPY TO YOU AND YOURS. <3
PS - If you dread making chocolate-dipped confections as much as I do, you need these dipping tools in your life. With them, the days of unsightly chocolate puddles are over. Also, dipping just got a whooole lot easier.
Notes: If you can’t do peanut butter, I’m pretty sure any other nut/seed butter will work here so long as it’s creamy (no natural stuff, please). Almondmilk, oat milk, etc. can be used in place of the coconut milk. If you’re not into scooping or portioning, this recipe can also be made in the form of fudge. Instead of pouring the mixture into a bowl, pour it into a small sheet pan lined with parchment paper and chill (pro tip: add 1/4 cup of cacao nibs). Once chilled, top with dipping chocolate (half a batch), peanuts, and flaky salt. Speaking of the dipping chocolate, you’re going to have excess but I found it necessary in order to properly dip the truffles. If you want to use it all, make a second batch of the truffles but prepare it as fudge, instead. If you don’t want to dip the truffles in chocolate, coat them in cacao powder, crushed peanuts, peanut powder, etc.
This post is sponsored by Bob's Red Mill, the employee-owned grain company that's committed to providing good food for all. All opinions are my own (and I think Bob's Red Mill rules).
CHOCOLATE DIPPED PEANUT BUTTER TRUFFLES
4 ounces (116g) cacao butter
1 cup (250g) creamy peanut butter
1/4 cup (55g) unsweetened coconut milk
3/4 cup (210g) pure maple syrup
2 teaspoons (12g) pure vanilla extract
1/2 cup (54g) Bob’s Red Mill coconut flour
1/2 teaspoon (3g) fine sea salt
You’ll also need
Dry roasted peanuts, roughly chopped
Sea salt flakes
Add the cacao butter to a double boiler set over medium heat; cook until melted. Once melted, whisk in the peanut butter, coconut milk, maple syrup, and vanilla extract follow by the coconut flour and sea salt; whisk until smooth and creamy. Pour the mixture into a small mixing bowl and cool to room temperature. Once cool, transfer to the refrigerator and chill until solid; 2-3 hours. Once solid, remove and bring back to room temperature for scooping (depending on the temperature of your house, the truffle batter may not set up properly at room temperature which is why you chill it solid before bringing it back up to a temperature suitable for scooping).
Shape the truffles using a small stainless steel scoop or portion out by hand. I like to portion them out by hand and weigh each one - 12-14 grams is a pretty solid weight for a truffle. If going the 12 gram route (which is what I did), you’ll get right around 52 truffles. Once you’ve portioned them all out, roll the truffles between the palms of your hands so that they’re nice and round then place on a baking sheet lined with a silicone mat or parchment paper. I like to roll them all then wash and dry my hands then roll them again so that they’re *perfect*. Transfer tray to the freezer to chill for 20-30 minutes.
When you’re ready to coat the truffles, melt the chocolate and cacao butter in a double boiler set over medium heat. Once melted, stir in the maple syrup and salt. For a thin chocolate coating, keep pot over low heat while you dip the truffles. For a thicker coating, let the chocolate cool for about 5 minutes before starting to dip. If coating completely, I use a spiral dipping tool - it leaves a really nice spiral on top and also results in truffles that aren’t sitting in a puddle of their own chocolate. If doing a half dip, I use a toothpick then gently drag the bottom of the truffle across the edge of the pot to remove excess chocolate (you can drizzle the half dipped truffles, if desired). It will take about 15 minutes for the chocolate to set up but once it does, I like to transfer the chocolate to mini cupcake liners and store them in an airtight container. If storing at room temperature, the truffles will keep for up to five days. If refrigerating, they’ll keep for 2+ weeks.
Yield: About 52 truffles