the taste space

Chocolate Peanut Butter Truffles

Posted in Desserts by janet @ the taste space on February 7, 2013

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.

20 Responses

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  1. Gabby @ the veggie nook said, on February 7, 2013 at 9:20 AM

    Oh yum- no fillers in these babies! Just pure decadence. LOVE :)

  2. sprint2thetable said, on February 7, 2013 at 10:34 AM

    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. Joanne said, on February 7, 2013 at 2:23 PM

    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. alexanderwillowharvey said, on February 7, 2013 at 2:47 PM


  5. Ellen Lederman said, on February 7, 2013 at 4:34 PM

    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!

    • janet @ the taste space said, on February 8, 2013 at 11:26 AM

      Haha, yours sound good, too, Ellen. I used an ice cube tray with these, that’s for sure, but balls are easy peasy low-stress. :)

  6. Emma said, on February 7, 2013 at 4:42 PM

    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!

    • janet @ the taste space said, on February 7, 2013 at 8:21 PM

      Yes, I think that would work, too, Emma. It just might take a bit longer, like a few hours or overnight. Let me know how it goes! :-)

  7. Eileen said, on February 7, 2013 at 6:40 PM

    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… :)

  8. Hannah said, on February 8, 2013 at 8:36 PM

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

  9. meghan rose said, on February 10, 2013 at 2:41 PM

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

    • janet @ the taste space said, on February 10, 2013 at 3:04 PM

      That sounds great, Meghan! I didn’t know you had a blog. :)

      • meghan rose said, on February 11, 2013 at 5:51 PM

        Yep – I’ve had my brain dump for all my negative thoughts since 2003. Your food blog is much more giving something to the world. Mine is about depositing my paranoid, negative thoughts outside my brain to free up space :p

      • janet @ the taste space said, on February 11, 2013 at 9:44 PM

        Blogging is always more about the writer than anything else. I think people are deceiving themselves if they think they are doing it for their readers. It is just a public journal. :-)

  10. lynne317 said, on February 11, 2013 at 7:25 PM

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

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

  13. Nazima @ franglais (@Franglaiscook) said, on March 4, 2013 at 4:36 PM

    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.

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