Rich & creamy Chocolate Peanut Butter Truffles are a decadent gluten-free treat made healthier with Greek yogurt, maple syrup, natural peanut butter, & dark chocolate.
*Originally published February 2015. Updated February 2020*
Chocolate + Peanut Butter = ❤
Chocolate and peanut butter are a classic combo, but it wasn’t until I was an adult that I really appreciated their charisma. Once I did, I couldn’t get enough.
Reese’s Pieces and Peanut Butter Cups are well known, but throughout my fine dining experiences I have seen numerous chocolate and peanut butter concoctions that have made my mouth water. One of those is chocolate peanut butter truffles, and what better time to try making them at home than the month of February.
Not only is it American Heart Month and the month we celebrate Valentine’s Day, it also happens to be National Bake For Family Fun Month! While the recipe below doesn’t require any actual baking, it’s still a fun treat to make with the kids, especially if you’re stuck inside on a snowy day.
While it’s more delicious than nutritious, these Chocolate Peanut Butter Truffles are still a better-for-you option than many of the truffles you’ll find in chocolate stores.
These truffles are a good source of protein, with 5 grams per truffle, and lower in sugar, saturated fat, and sodium than traditional truffles.
These healthier yet decadent truffles are relatively easy and quick to make, requiring only 30 minutes of hands-on time. The peanut butter “dough” does need about 30 minutes to rest in the refrigerator, so make sure you take that time into consideration before making them.
Made with nonfat Greek yogurt, a touch of maple syrup, natural peanut butter, and dark chocolate, these truffles are rich enough to satisfy you with just a few bites. Trust me when I say you’ll want to indulge in these even past Valentine’s Day!
- 1 cup Natural creamy peanut butter (unsalted preferred)
- 1/2 cup Nonfat plain Greek yogurt
- 1 teaspoon Unsweetened cocoa powder
- 2 tablespoons Maple syrup
- Pinch Kosher salt
- 1 cup Dark chocolate chips
- 1/2 teaspoon Coconut oil
- In a medium mixing bowl, combine the peanut butter, yogurt, cocoa powder, maple syrup, and salt. Use your hands to form into a dough. Refrigerate for at least 30 minutes.
- Line a baking sheet with parchment paper and set aside.
- Shortly before the dough is fully chilled, combine chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave for about 1 minute, mixing halfway through. Microwave for another 45 seconds, mixing every 15 seconds until chocolate is fully melted (total melting time, about 1 minute 45 seconds).
- While the chocolate is melting, use a 1 tablespoon measuring spoon to scoop the peanut butter dough and roll into balls.
- Dunk peanut butter balls into the melted chocolate one at a time and shake off excess chocolate. Place on lined baking sheet. When all the peanut butter balls are coated, place baking sheet in refrigerator for at least 20 minutes until chocolate is hardened. Store in fridge or freezer.
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Nutrition Information:Yield: 20 Serving Size: 1 truffle
Amount Per Serving: Calories: 132 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 1mg Sodium: 72mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 1g Sugar: 6g Sugar Alcohols: 0g Protein: 5g