Coconut Oil Chocolate Peanut Butter Truffles

Coconut Oil Chocolate Peanut Butter Truffles Recipe

photo by author

Servings: 12
Preparation Time: 45 minutes, including freezing

Chocolate:

5 tablespoons virgin coconut oil
3 tablespoons powdered sugar*
5 tablespoons unsweetened cocoa powder

Filling:

2 tablespoons peanut butter
2 tablespoons brown sugar
1/4 teaspoon vanilla extract

1. Melt coconut oil.

2. Stir in powdered sugar.

3. Whisk in cocoa powder until completely smooth (no lumps!)

4. Pour chocolate mixture into mold (or small silicone baking cups)

5. Freeze for about 10 minutes. While chocolate hardens, mix peanut butter filling. Melt peanut butter, and stir in brown sugar and vanilla.

6. Place filling into a zip top bag, and cut the tip. Put a small amount (1 teaspoon) into each truffle.

7. Pour the rest of the chocolate on top of the filling (to the top of the mold). Return to freezer for about 30 minutes, or until solid.

8. Remove truffles from the mold. Enjoy!

Notes:

You can experiment with other sweeteners, honey, stevia, maple syrup, but we can’t vouch for the result.

Recipe can easily be doubled for a bigger batch

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Recipe submitted by Stephanie, Santa Clara, CA

Published on October 5, 2013

(1 votes, average: 5.00 out of 5)

7 Comments

Friendofadude July 20, 2017 at 10:25 pm - Reply

How long do they last after being made ? 
Just made some of my own, infused with cannabis coconut oil . Decorative crushed peanuts atop the chocolate PB CUP

Stephanie June 19, 2014 at 3:06 pm - Reply

Hi! This is my recipe :) You can DEFINITELY use honey in place of the powdered sugar. We tried it that way once, and never went back! I also do just peanut butter for filling sometimes for a more salty/sweet combo. I love the taste of pure peanut butter!

donna October 28, 2013 at 2:05 pm - Reply
```
how much would you use of the stevia ?
```

Kim October 7, 2013 at 3:11 pm - Reply

You could put any candied fruit in the center. Uncrystallized ginger would be delicious! Dried cherries would also be wonderful.

A nougat or a caramel would be good. Anything that would generally be found inside those “assorted chocolate” boxes. 

There are lots of recipes for various good for you nougats/cookies that you could modify to create a little lump of sweetness to go into the middle of it.

Elizabeth October 6, 2013 at 8:34 pm - Reply

Cheryl, try almond butter, cashew butter, or coconut butter. You can also just mix in dried, unsweetened coconut for more of a “Mounds Bar” thing. (Also, raisins, chopped nuts, chopped dates, etc) 
I changed the sweetener to powdered erythritol (powdered in a mini blender) to make this sugar free. I use a little stevia as well. These are SO good! I’ve been making them for some time and they are *perfect* when I’m craving something sweet. With the coconut oil they’re even a bit of an appetite suppressor for me. LOVE this recipe!!

Amy October 6, 2013 at 4:58 pm - Reply

You could use almond butter, sunflower butter, pistachio butter (make your own just grind up the nuts till it turns into creaminess) 
I would omit the powdered sugar and the brown sugar and use unprocessed honey instead.

cheryl October 6, 2013 at 8:03 am - Reply

Any suggestions for a substitute for the peanut butter.  I love peanut butter alone, with noodles Chinese style, or as a sandwich.  Don’t like it sweet in candy or in ice cream.
Thanks.
Cheryl

Coconut Oil Chocolate Peanut Butter Truffles