peanut butter truffles

5-Ingredient Peanut Butter Salted Caramel Truffles made with raw vegan caramel, salted peanut butter, and melted dark chocolate. Crunchy on the outside, perfectly creamy and salty-sweet on the inside.

5-Ingredient Salted Caramel Peanut Butter Truffles

medjool dates* ((pitted))

tsp sea salt ((more

natural salted peanut butter

dairy-free bittersweet or dark chocolate ((chopped))

Tbsp melted coconut oil

If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.

Blend/pulse your dates until they form a loose "dough." Mine usually turns into a ball, which is what you're going for.

If it’s not quite combining, drizzle in a tiny bit of warm water - 1 tsp at a time - scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.

Lastly, add sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.

Using a small melon baller or a Tablespoon and finger, scoop out small balls and roll/form them into balls. Place on a parchment-lined baking sheet and freeze for 20-30 minutes to set.

In the meantime, drizzle on peanut butter until the top is coated. If your peanut butter is super firm and not spreadable (meaning it's either dry or not the natural variety), add it to a small mixing bowl with 1/2 TBSP coconut oil (amount as original recipe is written // adjust if altering batch size) and microwave to melt (or heat in a small saucepan). Stir to combine, then proceed as instructed.

Freeze again for another 15-20 minutes, or until the peanut butter has formed a semi-firm “shell.”

Warm the chocolate over a double boiler or in the microwave in 30 second increments with coconut oil.

Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet. Alternatively, you could place the truffles on a fork and drizzle the tops with chocolate. Freeze to set again, then dip the bottoms in chocolate and place on parchment to cool. This achieves less of a "shell" and more of a drizzled effect.

Top truffles with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.

Place back in freezer or fridge to set - about 30 minutes. Set out from the the freezer or fridge to serve. For softer truffles, let come to room temperature.

Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles as original recipe is written.

These smooth and creamy peanut butter truffles are filled with M&amp;M’S® and topped with rich chocolate. A homemade candy proving that there is no better combination than peanut butter and chocolate!

Peanut Butter M&amp;M'S® Truffles

(185 grams) creamy peanut butter (not natural style)

vanilla extract

salt

(360 grams) confectioners’ sugar

(100 grams) M&M’S® Baking Bits

semi-sweet chocolate, coarsely chopped*

Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed in a large bowl until creamy &#8211; about 2 minutes. Add the peanut butter, vanilla, and salt. Beat on high until combined and creamy. Add the confectioners&#8217; sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet crumbly. See photo above for a visual. Using a rubber spatula (or your hands&#8211; I find hands work best!), work the M&amp;M’S® into the peanut butter dough.

Begin rolling peanut butter dough into 1-inch balls and place on the baking sheet. You should have about 32-35 balls total.

Chill peanut butter balls in the refrigerator for 1 hour or until firm. During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.

Remove peanut butter balls from the refrigerator and dip them in the chocolate using a dipping tool. When dipping, you can fully submerge the truffle OR leave a small portion of peanut butter showing at the top to make them look like buckeyes. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.

Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving.

I'm going to try these today. But i came here to say, it's crazy weird how people literally come to this link for a recipe and not read the directions then comment something that was stated in the link. IF YOU DON'T HAVE A DOUBLE BOILER = use either 2 pots one smaller than the other or a pot and a heat safe bowl or use a microwave.

These Keto Peanut Butter Cheesecake Truffles require just 6 ingredients and no baking! These low carb delights are about one net carb each and perfect for satisfying your sweet tooth! 

Keto Peanut Butter Cheesecake Truffles (no bake)

cream cheese, room temperature

low carb peanut butter (crunchy or smooth)

confectioners Monkfruit sweetener

Lily's sugar free chocolate chips

coconut oil

Combine the cream cheese, peanut butter, sweetener and...

Combine the cream cheese, peanut butter, sweetener and vanilla extract in a mixing bowl and beat with an electric mixer until smooth and creamy. 

Roll the cheesecake into tablespoon size balls (this...

Roll the cheesecake into tablespoon size balls (this is easier if you chill it for a few minutes first). Freeze the cheesecake balls at least 20 minutes so it is easier to dip into the warm chocolate. 

Melt the chocolate and coconut oil to make...

Melt the chocolate and coconut oil to make the chocolate coating. Dip the cheesecake balls into chocolate, place on a silicone or wax paper lined baking sheet. 

Sprinkle with sea salt if desired.

https://mediavine-res.cloudinary.com/video/upload/pgmqzhb6z22fzsvclsqq.mp4

These Keto Peanut Butter Cheesecake Truffles require just 6 ingredients and no baking! These low carb delights are about 2.5 net carbs each and perfect for satisfying your sweet tooth!

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