Taste the World's Finest Premium Olive Oils and Vinegars

Peanut Butter Truffles

Peanut Butter Truffles

Servings = Baker’s Dozen

Time = 2 hours 30 minutes

Prep = 30 minutes + Freezer time (2 hours)

Difficulty = Medium



·     8 oz. Large Medjool Dates, pitted

·     1 T Coconut Balsamic

·     3 T Organic Vanilla Almond Milk

·     Creamy Peanut Butter (we recommend Georgia Grinders from our shop)

·     4.5 oz. (1/2 bag) Dairy-free Dark Chocolate Chips

·     Shredded Coconut, to garnish


·     In a blender, pulse dates, coconut balsamic and almond milk until the ingredients produce a dough-like mixture.  (you will probably have to scrape the sides a few times since the dates are so sticky.)

·     Transfer dough in a ball to a parchment lined plate and freeze for approximately 30 minutes

·     When set, scoop small bite-sized balls of dough and place on a parchment-lined baking sheet

·     Return baking sheet to the freezer for an additional 30 minutes.

·     Remove from the freezer and top with a dollop of peanut butter using a spoon and your finger.

·     Return to the freezer for 30 minutes, or until the peanut butter hardens like a shell.

·     Melt chocolate chips in a double boiler (continuously stirring so chocolate doesn’t burn)

·     Using a fork, dip each truffle in the chocolate and cover the top by using a spoon, place back on the parchment paper.  (Do this as quickly as possible because the peanut butter will begin to melt when it is exposed to the heat)

·     Immediately Garnish each truffle with shredded coconut or flaked sea salt (optional) before the chocolate begins to harden.

·     Place back in freezer for another 30-45 minutes, or until chocolate has created a hard shell

·     Serve immediately or store in an airtight container in the refrigerator


Submitted by Caitlin of “Fit to Entertain”