Peanut butter chocolate truffles

The words healthy and truffle typically don’t typically go together. Luckily for us, there's a first for everything. Whip up a batch of these nuggets of joy with any nut butter of your choosing for a protein-packed hit.

Peanut butter chocolate truffles

It's a well known fact that peanut butter is the food of the gods, but it also comes with a host of health benefits. Add some magnesium-rich dark chocolate into the mix and you have the perfect bite-sized chunks to keep the hunger at bay. These beauties will also keep in the fridge for up to one week. That's if you can refrain from eating the whole batch.

Serves 20 Prep time 15 Cook time 40-60

Vegetarian Vegan Gluten-free


  • 200g x organic peanut butter - crunchy or smooth
  • 90g x honey or maple syrup
  • 60g x coconut flour
  • Small pinch of salt
  • 125g x dark chocolate - 70% or stronger
  • 1 x teaspoon coconut oil


  1. Set a baking tray with greaseproof paper to one side.
  2. Mix the peanut butter, honey (or maple syrup) and salt into a bowl and stir.
  3. Slowly add in the coconut flour and keep mixing gradually until you reach a dough-like consistency. You may prefer to use a little more coconut flour for a thicker consistency.
  4. Now for the fun bit. With a large spoon or ice cream scoop, scoop and shape small balls of dough onto the tray.
  5. The mixture should make about 20 balls, depending on what size you go for. Pop these into the freezer to set for about 20-30 minutes.
  6. Meanwhile melt the dark chocolate together with the coconut oil either in the microwave or over a bain marie.
  7. Take your peanut butter balls out of the freezer and dip each one into the melted chocolate mixture, coating thoroughly.
  8. Place the chocolate-covered balls to the parchment paper to set for a further 20-30 minutes in the freezer.
  9. Before eating give your balls a few minutes to thaw out and then tuck in.

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