Smooth, creamy, and sweet, these simple no-cook peanut butter truffles are made by beating natural peanut butter, icing sugar, and butter, then rolling into balls and chilling before dipping into chocolate. It's a bit quicker and certainly easier than traditional chocolate truffles (and they taste great).
For more recipes made using natural peanut butter, try our sourdough peanut butter cookies or swirled peanut butter brownies.
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Ingredients
Ingredient Notes and Substitutions
- Peanut butter: this recipe needs to be made with natural peanut butter, with no added oils or sugar (salt is fine). Using a no-stir peanut butter will result in dry, crumbly truffles.
- Icing sugar: also called powdered or confectioners sugar.
- Coconut oil: this helps the chocolate set in a nice shiny layer. You can use shortening if preferred. To avoid a very slight coconut flavour, use refined coconut oil.
- Make it dairy-free: use a good vegan butter alternative that comes in stick or block form and make sure the chocolate is dairy-free.
Method
Step 1: beat the butter until creamy.
Step 2: beat in the peanut butter and vanilla.
Step 3: mix in the sugar to combine.
Step 4: roll into small balls and chill.
Step 5: melt the chocolate and coconut oil over a double boiler.
Step 6: coat the truffles in chocolate and set before serving.
Top Tips
- Freeze before dipping: the chocolate will set more quickly - and be less messy - if you chill the truffles thoroughly beforehand. Dipping them while at room temperature will almost definitely make them fall apart in the chocolate.
- Don't reduce the sugar: if you try to make these less sweet, they won't be the right texture and won't set properly. If you want a lower sugar option, try Alex's date-sweetened peanut butter balls instead.
- Change the chocolate: choose a dark chocolate if you'd like your peanut butter truffles to be a bit less sweet. We like something around 60% cocoa solids. For something even sweeter, use milk chocolate.
Recipe Notes
If you only have no-stir peanut butter, you can make our old-fashioned peanut butter balls instead. The texture is different but they're just as tasty.
This isn't made with tempered chocolate, and the truffles are chilled in the fridge after dipping, so they're not perfectly shiny after setting. You can use tempered chocolate if you'd like but the truffles will need to be stored in the fridge in any case.
How to Store
Storage: keep in a sealed container in the fridge for up to a week. We recommend storing these in the fridge and they shouldn't be kept out at room temperature for more than an hour at most.
Freezing: transfer the fully set truffles to an airtight container and freeze for up to a month. Thaw in the fridge before serving.
If you make this Peanut Butter Truffles recipe or any other chocolate recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Peanut Butter Truffles
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Mixing bowl
- Electric mixer
- Double boiler or microwave-safe bowl
Ingredients
- ¼ cup salted butter, room temperature
- ½ cup natural smooth peanut butter
- ½ teaspoon vanilla extract
- 1 ½ cups icing sugar
- Pinch salt, if peanut butter isn't salted
- ¾ cup dark chocolate, chopped, or use chips
- 1 tablespoon coconut oil
Instructions
- Add the butter to a large mixing bowl and beat on high speed until fluffy. Beat in the peanut butter and vanilla, mixing for another 30 seconds.¼ cup salted butter, ½ cup natural smooth peanut butter, ½ teaspoon vanilla extract
- Add the icing sugar (and salt if using) and beat on low speed to combine. Mix for about a minute to dissolve the sugar.Pinch salt, 1 ½ cups icing sugar
- Scoop teaspoons of the mixture and roll into balls. Place onto parchment paper-lined trays and freeze for at least one hour, or until firm (if you don't have freezer space, this can be done in the fridge, but you'll need about 4 hours).
- Once the truffles have chilled, melt the chocolate and coconut oil in a double boiler or in the microwave in short bursts.¾ cup dark chocolate, 1 tablespoon coconut oil
- Dip the truffles in the chocolate, then place back onto the lined trays. Place in the fridge to chill for another hour to set. Store the set truffles in a sealed container in the fridge for up to a week.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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Can you use regular smooth peanut butter like Jif? I have several jars and these sound really yummy.
Hi Brenda, if you only have no-stir peanut butter, you can make our old-fashioned peanut butter balls instead. The texture is different but they're just as tasty.
Very nice recipe chef 👍👌👏. I made them this evening 😋. Thank you for your help 🌞😎.