No-Bake Peanut Butter Truffles
No bake peanut butter truffles. This is a quick and easy holiday treat to please the masses. They are sweet and nutty, chocolatey and decadent. Less than 7 ingredients and no baking necessary.
Servings 28 truffles
- 1 cup all-natural peanut butter
- 1/2 cup gluten-free oats
- 2 tsp ground cinnamon
- 1/2 tsp sea salt finely ground
- 2/3 cup medjool dates , pits removed (approx. 12 dates)
- 1/4 cup maple syrup
- 1 cup semi-sweet chocolate chips
- 1 tsp coconut oil
- sprinkles (optional for topping)
In a food processor combine peanut butter, oats, cinnamon, salt, dates and maple syrup. Process until smooth and dough like. Roll batter into bite-sized balls, about the size of a ping-pong ball, and place in the fridge to chill.
Melt chocolate by adding 2 inches water to a small saucepan and bring to simmer. Place a heatproof glass bowl on top of the pot, making sure the bottom of the bowl is not touching the simmering water. Add dark chocolate and coconut oil to the bowl and stir gently until melted and combined.
Remove truffles from fridge and line a baking tray with parchment paper. Roll truffles in melted chocolate, using a spoon to manoeuvre the balls to coat entirely in chocolate. Place onto parchment paper. Optional to top with candied sprinkles. Continue process of rolling truffles in chocolate until you have covered all the truffles with chocolate. Place truffles back in the fridge to chill, until chocolate has hardened (approx. 20 minutes).
Truffle dough can be made in advanced 1-2 days, roll in chocolate coating the day of serving to ensure freshness. Truffles will keep in fridge for up to one week.
Nutritional information is a rough estimate, per truffle.
Calories: 116kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 85mg | Potassium: 132mg | Fiber: 2g | Sugar: 7g | Vitamin A: 8IU | Calcium: 16mg | Iron: 1mg