These vegan chocolate peanut butter truffles are rich and creamy, coated in a smooth chocolate shell, just like the classic peanut butter balls, but completely dairy-free. You can store it in the freezer without baking it, so it’s perfect for holidays, parties, or any time you want chocolate peanut butter.
If you love splurging on peanut butter cups and truffles (like these sugar cookie truffles or pumpkin pie truffles), you’ll fall in love with these easy chocolate peanut butter truffles.
These are a more indulgent version of my peanut butter energy balls, and treating yourself to them feels like a special occasion.
A truffle with a sweet peanut butter center covered in rich chocolate. This recipe is easy to put together. All you need is the basic ingredients and one bowl. Made with vegan butter and chocolate chips, it’s naturally dairy-free.
Why you’ll love these chocolate peanut butter truffles
Besides being absolutely delicious, there are several reasons why you’ll love this recipe.
Easy, no-bake: Peanut butter filling mixes in 10 minutes, then all that’s left to do is chill and dip in chocolate. A classic flavor combination: Creamy peanut butter and semisweet chocolate offer the taste of a nostalgic peanut butter cup in truffle form. DAIRY-FREE AND VEGAN: Using dairy-free butter and chocolate chips makes our truffles completely plant-based without sacrificing texture or flavor. Great as a gift: Like other homemade candy-style truffles, they look great on a dessert plate and store well in the fridge. Easy to make ahead of time: Centers can be pre-rolled and frozen, and finished truffles can be stored in the refrigerator for several days.
Main ingredients for chocolate peanut butter truffles
See recipe card for complete set of ingredients.
Creamy peanut butter (do not use natural peanut butter): Regular creamy peanut butter, like Jifs, gives the filling a smooth, rich texture that rolls easily into balls and holds its shape, unlike natural peanut butter, which separates and makes the mixture sticky or too soft.
Vegan unsalted butter sticks: Softened vegan butter (like Earth Balance sticks) adds richness and a bit of structure, so the filling is silky but firm when chilled, similar to a classic butter and sugar-based peanut butter truffle filling.
Powdered sugar: Powdered sugar sweetens and thickens the filling, turning it into a moldable, non-stick dough that doesn’t fall apart when soaked in peanut butter and butter.
Vanilla Extract: A small amount of vanilla enhances the overall flavor and brings out the nuttiness and chocolate notes.
Make chocolate dip with vegan semisweet chocolate chips and coconut oil.
How to make chocolate peanut butter truffles
These chocolate peanut butter truffles come together in three easy steps: make the filling, chill, roll, and dip in chocolate. (Full instructions and timings are in the recipe card below.)
Make the peanut butter filling: Add the creamy peanut butter and softened vegan butter to a large bowl and mix until smooth. Add the powdered sugar, vanilla, and a pinch of salt (if using) and stir until a thick, rollable dough forms.
Shape and cool peanut butter truffle centers: Line a baking sheet with parchment paper. Roll into 1-inch balls, place on a tray, and refrigerate until firm, about 30 minutes.
Make the chocolate coating: Combine vegan semisweet chocolate chips and coconut oil in a microwave-safe bowl. Stir briefly in the microwave until melted and smooth. Let cool slightly.
Dip each truffle in chocolate: Using a fork or toothpick, dip each chilled peanut butter ball into the melted chocolate, letting excess drip off. Return to the tray lined with parchment paper.
Serve chilled: Refrigerate until chocolate is completely set, then serve immediately from the refrigerator or package in gift containers.
Tips for getting the perfect chocolate peanut butter truffles
Use the right peanut butter: If I had to pick just one tip, it would be this one. Omit the natural peanut butter, which separates. Using a standard creamy peanut butter (like Jif or Skippy brand) will give you the perfect texture for rolling or dipping.
Soften the vegan butter: The butter should be soft, but mix smoothly with the peanut butter and powdered sugar and not become greasy.
Adjust sweetness and texture as needed. If the mixture is too soft or won’t roll, add a little more powdered sugar.
Let the chocolate cool slightly. Using warm (not hot) chocolate will ensure a more even coating and prevent the peanut butter center from melting as quickly.
Avoid overcooking the chocolate. Microwave the chocolate chips in short intervals and stir frequently to avoid burning or hardening.
chocolate peanut butter truffle ideas
You can eat these however you like, but here’s my favorite way to pair them with this chocolate dessert.
Enjoy a quick afternoon snack with coffee, espresso, or cold plant-based milk. Along with cookies, fudge, and other homemade candies, as part of a holiday cookie tray or gift box. Crumble it over ice cream or a pudding cup! Hmm!
FAQ
It’s best not to. When natural peanut butter separates, the mixture tends to become too runny and oily, making it difficult to roll into balls and may not hold its shape well when dipped.
Yes, this recipe is naturally gluten-free as long as you use certified gluten-free brands for the peanut butter (Jif, Skippy, or Justin’s are good choices) and vegan chocolate chips.
They will keep in the fridge for about 5-7 days, but like all homemade truffles, they can also be frozen for longer storage.
Yes, just freeze in a layer and then transfer to an airtight container or freezer bag. It can be frozen for up to 2 months. Let stand at room temperature for a few minutes before eating.
You can just melt the chocolate chips, or you can thin out the chocolate a bit by adding neutral vegetable oil or a little vegan butter instead of coconut oil.
Other peanut butter desserts you may enjoy
recipe card
Quantity: 12 for one person
calorie: 390kcal
Device
Hand mixer or 1 sturdy spoon
1 set of measuring cup and spoon
1 cookie sheet line baking sheet
1 microwave-safe bowl
1 fork or toothpick soak
1 airtight container For storage
material
Instructions
Make the peanut butter filling: In a large mixing bowl, combine creamy peanut butter and softened vegan unsalted butter. If your peanut butter is salted, omit the pinch of salt.
Add powdered sugar and vanilla extract and mix. Mix until ingredients are well combined. The mixture should be smooth and slightly stiff.
Place parchment paper on a baking sheet. Use your hands to roll the peanut butter mixture into 1-inch (2.5 cm) balls. Place the balls on the prepared baking sheet. You should get about 24 balls. If the mixture is too sticky, lightly brush your hands with a little butter or oil to help shape it.
Once all the balls are formed, place the baking sheet in the refrigerator for about 30 minutes to harden.
To coat peanut butter balls in chocolate: Combine vegan semisweet chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-30 second intervals, stirring each time, until chocolate is smooth and completely melted.
Using a fork or toothpick, dip the peanut butter balls into the melted chocolate, making sure to coat them evenly. Return any excess chocolate to the bowl.
Return the coated peanut butter balls to the parchment paper-lined baking sheet. Let the chocolate covered peanut butter balls cool at room temperature for about 15-20 minutes to harden. If you want to speed up the process, put it in the refrigerator for 10-15 minutes.
Once the chocolate is completely hardened, store the chocolate covered peanut butter balls in an airtight container in the refrigerator. Best served chilled.
Precautions
Use regular creamy peanut butter (not natural) so the mixture isn’t too oily or soft. If the dough is too sticky to roll, add a little powdered sugar until it becomes firm. Chilling or temporarily freezing the peanut butter balls before dipping them will help them maintain their nice, round shape.
Storage:
Truffles can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 1 to 2 months.
nutrition
Provided by: 1Servings (2 truffles) | calorie: 390kcal | carbohydrates: 41g | protein: 7g | fat: 32g | Saturated fat: 16g | fiber: 3g
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