janet @ the taste space

Chocolate Peanut Butter Truffles

In Desserts on February 7, 2013 at 6:21 AM

No chocolate here, but we still have cocoa and carob powder. Sadly, I have run out of psyllium to whip up my 3-minute Chocolate Mint Mesquite Protein Cakes and I don’t have enough carob powder to make Gabby’s Sugar-Free Carob Almond Butter Cups. No cocoa nibs to make Hannah’s Mini Mint Chocolate Protein Cookies.

It might be comforting to feel like there are no sweets in the house. However, I know that isn’t true.

I just need to be more creative. There are sweets that just need to be discovered.

I decided to turn to Katie of the Almost Guiltless No-Bake Chocolate Mousse Pie fame.

She had a few recipes that really intrigued me, but I eventually settled on her Chocolate Peanut Butter Fudge. A super simple recipe, you warm up coconut butter, peanut butter, banana, cocoa powder and salt, stir together and then chill. I used a frozen banana which melted nicely with the rest of the ingredients. I popped the batter into a cute ice cube tray so I had bite-sized treats stashed away (a bit harder to gift, I know). You could eat this fresh, but I preferred it after it had a chance to freeze. Allow it to warm up to room temperature for 3 minutes or so, before slowly savouring each bite. Rich and fudgy, these bites delivered. I loved that it made a small batch and each piece was satisfying.

This is my submission to this week’s Weekend Wellness, to this month’s One Ingredient Challenge for bananas, and this week’s Weekend Herb Blogging, hosted by Lynne.

Chocolate Peanut Butter Truffles
From Chocolate-Covered Katie

2 Tbsp coconut butter (others have used coconut oil with success)
2 Tbsp peanut butter
2 Tbsp cocoa powder
1/2 a medium very-ripe banana
1/16 tsp salt

1. Melt coconut butter in a small saucepan. Add peanut butter, cocoa powder, banana and salt and stir until well combined. Adjust by adding more sweetener or salt if needed.

2. Scoop into small ice cube trays and freeze for a few hours. Allow to defrost for 3-5 minutes before eating.

Makes 10 small truffles.

  1. Oh yum- no fillers in these babies! Just pure decadence. LOVE 🙂

  2. you’ve just combined all of my favorite flavors! as soon as i get home from the snowy north, i’m going to treat mysefl with this. pb + banana + chocolate should be declared the national flavor of food blogging. 😉

  3. I swear I have chocolate peanut butter cravings on a nightly basis…and what better way to satisfy them than these!! Especially since I also have a surplus of bananas. Win.

  4. Yum! I make a raw version of this—coco oil, cocoa, and coconut, sometimes some chia seeds….and, I must admit, honey or agave. Freeze them for an hour and they are good to go. Will definitely try this and see if the banana makes it sweet enough, especially with the peanut butter.

    I try to shape them into balls, but they are very sad looking compared to your stars and hearts!

  5. Oooh these look glorious. Do you think they’d harden up enough in the fridge as opposed to the freezer. I’m in uni accommodation at the mo and have no freezer but all the ingredients!

  6. These truffles sound so good & so easy. And I even have all the ingredients! Maybe this is what needs to happen with some of the endless supply of black bananas in my freezer… 🙂

  7. So. Much. Goodness. I love the starfish moulds!

  8. Yum! I made these, but unveganised them with butter and a handful of melted chocolate chips too.

  9. Janet, thanks for joining in WHB#370! Your delicious chocolate peanut butter truffles are a treat-very elegant!

  10. […] dessert, he surprised me with heart-shaped chocolate hazelnut truffles. Rob thought my recent post was a hint for Valentine’s Day (hahaha, I swear it wasn’t). […]

  11. […] Rob. I initially planned to share them on Valentine’s Day but Rob surprised me with homemade chocolate hazelnut truffles […]

  12. What a wonderful recipe and such a great idea to mould them into cute shapes. A perfect gift (if one can leave any to give away after making them!) Definitely on my list of things to make. Thanks for linking up to One ingredient.

  13. […] was then turned into a Chocolate Mint Ice Cream. I also recommend her Lemon Cheesecake Squares, Chocolate Peanut Butter Truffles, and Chocolate Chip Chickpea […]

  14. […] patties.  I have made chocolate truffles before – classic lemon bittersweet chocolate truffles, chocolate peanut butter truffles and even raw maca chocolates – but this was the first time my chocolate turned out more like […]

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