Peanut Butter Chocolate Truffles Recipe

These Peanut Butter Chocolate Truffles are sure to please your guests. The no-bake recipe is easy to make the day before your dinner party and store in the refrigerator until serving. The yummy chocolate has just the right amount of sweetness and pairs well with after dinner coffee.

The recipe makes roughly 15 truffles but can easily be doubled, if needed.

Making Peanut Butter Chocolate Truffles

Peanut Butter Chocolate Truffles Recipe

Although we used creamy peanut butter in our truffles, you can use crunchy. Instead of coconut flour, almond flour can also be used. In that case, increase the amount of flour to 4 tablespoons.

Ingredients Peanut Butter Chocolate Truffle Recipe - DinDin Party

Mixing Ingredients Peanut Butter Chocolate Truffles - DinDin Party

Rolling and dipping the truffles is my favorite part. There is something relaxing about it to me. I love making sweets more than cooking the main course. For the unskilled baker, these peanut butter chocolate truffles are ideal.

I’m more of a peanut butter fan than chocolate, so these truffles hold a pleasant surprise in the middle.

Because of the lack of preservatives and stabilizer, these peanut butter truffles melt at room temperature. They need to be kept in an airtight container in the fridge at all times.

You can serve your truffles on a platter, cupcake tier, or wrap each one individually to dress them up.

Print the full recipe:

Peanut Butter Chocolate Truffles

Course Dessert


  • 1 cup Peanut Butter (creamy or crunchy)
  • 1/4 cup Raw Honey (or Maple Syrup)
  • 2 Tbsp Coconut Flour
  • 3/4 cup semi-sweet Chocolate Chips
  • 1 Tbsp Coconut Oil
  • 1 tsp sea salt


  1. In a large bowl, combine together peanut butter, honey, and coconut flour. Mix well and let it stand for 15 minutes. The coconut flour is very absorbent and in about 15 minutes the mixture will become thick and scoopable.

  2. Scoop about 1 tablespoon of the mix and form into a smooth ball and place it on a parchment paper. Repeat with the rest of the filling.

  3. Chill the peanut butter balls in the freezer for 15 to 30 minutes. Don’t leave it too long, or else it will be too dry.

  4. Meanwhile, heat the chocolate chips with a tablespoon of coconut oil in a microwave safe bowl for 30 seconds in the microwave. Give it a good mix. Heat if again in bursts of 15 seconds, till all the chips are melted and you have a shiny, smooth melted chocolate.

  5. Take the chilled peanut butterballs and dip it in the melted chocolate and place it carefully back in the parchment lined plate.

  6. Sprinkle a little sea salt while the chocolate is still wet. (optional step)

  7. Put it back in the fridge for 15 more minutes to harden.

  8. Enjoy an almost guilt free treat. Store the leftovers in the fridge.

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