Chocolate Peanut Butter Truffles

These rich and dreamy chocolate truffles are filled with a sweet peanut butter mixture.

Prep Time20

Cook Time5

Total Time25

Servings: large truffles

Author: Kathy Patalsky

Ingredients

TRUFFLE

½ cup peanut butter (Santa Cruz brand used)
2 tbsp vegan butter
2 tablespoon coconut sugar (or more powdered sugar)
2 tablespoon powdered sugar, organic
pinch of sea salt

COATING

3 oz vegan semi-sweet chocolate (bars or chips) - Guittard semi-sweet bars used

TOPPING

coarse sea salt

Instructions

Add the peanut butter and butter to a small bowl. Using a hand mixer, whip until smooth and fluffy. Add in the sugar and a pinch of salt. Whip again, just to combine. Note: using a drier peanut butter will help you with this recipe! A watery nut butter may need more powdered sugar to help firm things up.)
Place the peanut butter mixture in the freezer for at least twenty minutes, to allow it to firm up.
Roll the peanut butter into small balls. USed a bit more powdered sugar, if needed to handle. You can either chill the truffles as balls, or use a candy mold. I used a donut hole baking dish. Place the rolled or molded truffles back in the freezer for another 5-10 minutes.
While the truffles are chilling, get your double broiler started for melting the chocolate. Pour a bit of water in a pot and place on the stove. Turn heat to medium. Add a stainless steel bowl over top the pot and place the chocolate in the bowl. Using a wooden spoon, stir the chocolate until fully melted. Turn heat to low if the bowl gets too warm. You do not want to burn the chocolate.
Pull the fully chilled and molded peanut butter truffles from the freezer. Carefully dip them in the melted chocolate and place on a parchment-paper lined baking sheet. Yes, this step gets a bit messy! You can either drizzle chocolate over top the truffle as you hold it over the bowl or carefully roll it around in the chocolate, fully immersed. whatever method you use, just try to be swift so that the peanut butter doesn't start melting.
Repeat until all the truffles are dipped. Sprinkle sea salt over the truffles.
Place the dipped truffles in the fridge or freezer for a few minutes, just to fully firm up the chocolate. You can serve these chilled or soft and melty, at room temp.
Double Fudge Version Note: If you want to make the double fudge version, simply substitute the coconut sugar with 2 tablespoon unsweetened cocoa powder. Add the cocoa powder to the mixture when you are beating the powdered sugar into the peanut butter and butter. Sweeten to taste - if you want your filling a bit on the sweet side, add more powdered sugar. For a more bitter flavor, add less. You could even add more cocoa powder for a bolder bitter/dark chocolate flavor. The same method applies for the chilling and rolling truffles. Chill until handling is easy and if needed, add a few pinches more powdered sugar to help you handle the filling.

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