Simple and addictive, these gluten free Peanut Butter Truffles are fun to make and even better to eat! Shape and decorate them for a special occasion or keep them rustic. They don’t need to be fancy to be a hit for dessert or a sweet treat. The center is a mixture of soft chocolate and peanut butter that is dipped into melted chocolate for a fudgy coating. Serve them cold from the fridge or freezer.
The Chocolate Peanut Butter Filling
Begin by heating peanut butter and chocolate chips in the microwave for about a minute. Then stir to combine them well. Add in powdered sugar to sweeten the mixture as much as you’d like. Work out the lumps as best as you can. Then pop the mixture in the fridge until it is firm and chilled through.
Shape & Freeze
Scoop and roll the chilled peanut butter mixture into balls or shape anyway you’d like. Then pop them into the freezer for at least 30 minutes. If you can plan ahead and let them freeze longer, that is even better. Keep in mind that you will be dipping the shaped filling into warm chocolate, so the thicker and colder it is, the better it will hold its final shape. Unfortunately I forgot to photograph this step! But you can see the shaped filling once it has been dipped in chocolate below.
Melt & Dip
When the filling pieces are frozen, melt the chocolate chips and coconut oil in the microwave. Heat it in 15-30 second increments to prevent overheating it. Stir the chocolate and oil together until it becomes a silky smooth mixture. Then dip each frozen piece of filling into the chocolate, allowing the excess to drip off. Then place on a parchment lined tray.
Decorating Tips
If you’d like to decorate the truffles with sprinkles, chopped nuts or anything else that should stick to the outside, make sure to put that on while the chocolate is still wet. Once it hardens, it can be drizzled with extra melted chocolate or cookie icing. Store in the fridge or freezer until you are ready to serve them up. You can use a knife to clean up or shape the edges where the melted chocolate may have pooled around the truffle.
More Gluten Free Treats
- Nutella Creme Filled Chocolates
- S’mousse Cups
- Fluffernutter Chocolates
- Chocolate Covered Strawberries
- Pretzel Turtles
- Candy Strawberries
Peanut Butter Truffles
Ingredients
Peanut Butter Filling:
- ¾ cup peanut butter - or other nut/seed butter
- ¼ cup chocolate chips - any variety/dairy free/vegan
- ¼ cup powdered sugar
Chocolate Coating:
- 1 ½ cups chocolate chips - any variety/dairy free/vegan
- 1 tablespoon coconut oil
- sprinkles/chocolate/chopped nuts - optional for decorating
Instructions
- Heat the peanut butter and chocolate chips in a microwavable bowl for 1 minute, then continue in 15-30 second intervals, if needed, until the peanut butter has softened and chocolate is shiny.
- Stir the peanut butter and chocolate until the chips melt completely. Add in the powdered sugar and stir until it is combined well and smooth. Cool in the fridge until chilled completely, approximately 1 hour.
- Scoop & shape the peanut butter mixture however you’d like, then place in the freezer for a minimum of 30 minutes to harden.
- In a microwavable bowl, combine the chocolate chips and coconut oil. Heat for 1 minute, then continue in 15-30 second intervals as needed, until the chocolate is shiny and begins to melt. Stir until completely smooth and the oil has combined with the chocolate.
- Remove the peanut butter shapes from the freezer and quickly dip them into the melted chocolate. Place each truffle on a parchment lined tray to harden. Decorate with anything that needs to stick to the wet chocolate before it sets. If you are drizzling with more chocolate, that can be done after it sets.
- Return to the fridge or freezer until the chocolate hardens and you are ready to serve.
Phil brandenburg says
Thank you for taking the time sharing your awesome recipes.
Shay says
Thank you Phil! Always a pleasure:-)