Peanut Butter Truffles are creamy and easy. This no bake recipe is gift worthy but you can serve them as a decadent treat for your loved ones too
Course Dessert
Cuisine Dairy-Free, Gluten Free, Vegan
Prep Time 15 minutesminutes
Chill time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 46Truffles
Calories 159kcal
Author Ginny McMeans
Ingredients
1 ½cupsCreamy peanut butter
½cupDairy-free butter - softened
1teaspoonVanilla extract
3 ½cupsOrganic powdered sugar
For the coating:
2cupsVegan semi-sweet chocolate chips
2tablespoonsVegan shortening - you can substitute coconut oil
Instructions
Line two baking sheets with parchment paperI
In a large bowl add peanut butter, butter and vanilla extract and mix until creamy.
Gradually add powdered sugar and mix into the batter.
Shape into 1 inch balls and place on a prepared baking sheet. Freeze for 1 hour
For the coating:
In a microwave safe bowl, add chocolate chips and shortening. Heat for 1 minute. Stir and continue heating for 10-15 seconds at a time, stirring after each heating and stop just before all of the chocolate is melted.
Stir until completely melted. Remove 3-4 balls at a time from the freezer, leaving the others in the freezer until ready to dip
Dip balls into melted chocolate using two forks or a chocolate dipping fork. Shake off excess and place on the prepared baking sheet.
Place in the refrigerator to set for at least 30 minutes.
Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks. Or freeze for up to 3 months
Video
Notes
To create a swirl or drizzle on top of peanut butter ball, add melted chocolate to a plastic squeeze bottle and drizzle chocolate over the top of set chocolate.