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PREP TIME: 5 minutes
ACTIVE TIME: 20 minutes
INACTIVE TIME: 55 minutes
½ cup unsalted, unsweetened natural peanut butter
¼ cup oat flour (certified gluten-free if necessary)
2½ tablespoons powdered sugar (or xylitol)
Pinch of salt (exclude if using salted peanut butter)
1 cup vegan chocolate chips (or chopped vegan
1 teaspoon coconut oil
Chopped peanuts, optional
Flaked sea salt, optional
1. In a medium bowl, use a fork to stir together the
peanut butter, oat flour, sugar, and salt (if using).
Place the bowl in the freezer and leave it for 20
minutes, until firm.
2. Line a baking sheet with parchment paper or a
silicone baking mat. Remove the peanut butter
mixture from the freezer. Scoop up 1 tablespoon
and use your hands to roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the
remaining peanut butter mixture. Place the sheet in the freezer to chill while you melt the chocolate, or
for at least 15 minutes. If you don’t plan on coating them with chocolate until later, just put the sheet in
the refrigerator for at least 30 minutes.
3. Melt the chocolate with the coconut oil in a double boiler or heatproof bowl on top of a pot of boiling
water, stirring frequently, until completely smooth. Remove from the heat.
4. Remove the peanut butter balls from the freezer. Use a fork to scoop up a ball and dunk it in the
melted chocolate. Roll it around to cover it completely, then use the spoon to lift it out and drain off the
excess chocolate. Place the truffle back on the baking sheet. Repeat with the remaining balls. Sprinkle the
tops with chopped peanuts and/or flaked sea salt (if using).
5. Return the baking sheet to the refrigerator and chill until completely set, 15 to 20 minutes, or until
ready to serve. The truffles will keep in an airtight container in the fridge for 4 to 5 days.
If your peanut butter is very runny, add an additional 1 tablespoon oat flour and 1½ teaspoons powdered sugar or xylitol to help thicken