This year for Christmas I decided to bake an unreasonable number of spiced cocoa and orange cookies, just like tradition, because we absolutely loved them! So I’ve already baked several batches and they’re going like hotcakes! But this year the game-changer was these, the vegan peanut butter and dark chocolate truffles! Sinful bonbons made with a mix of nuts and, of course, peanut butter, which are prepared in a flash, as they don’t even require baking, and you can offer or gift them to friends and family during the holidays! Try them because they will literally blow your mind! Few ingredients that I recommend of the highest quality for a final wow result! True treasures of indulgence with a dark chocolate coating that will offer the palate a small and surprising moment of ecstasy! Once made, they can be stored in the refrigerator for a few days, so you can enjoy them whenever you feel like it. Naturally, both for the coating and the filling, you can choose according to your preferences, varying from time to time with what you have available in your pantry, so it goes without saying that their versatility will reign supreme! Another reason to try them, don’t you think?
Try these recipes too, in just a few simple steps and no hassle at the stove, to enrich your buffet of sweet and savory Christmas preparations:
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours 30 Minutes
- Preparation time: 40 Minutes
- Portions: 30 truffles
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the filling:
- 6.35 oz mix of nuts (walnuts, cashews, pecans, unsalted peanuts, and hazelnuts)
- 2.82 oz dates (approx. 12)
- 2.82 oz peanut butter
- 1/4 cup water (warm)
- 1/2 tsp salt
- 4.59 oz dark chocolate
- 1 tbsp vegetable oil
- to taste stars (sugar and white chocolate or other decorations of your choice)
- to taste chocolate sprinkles
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will cost you nothing extra!
- 1 Food Processor
- 1 Spatula
- 1 Container
- 1 Melon Baller
- 1 Bowl
- 1 Knife
- 1 Cutting Board
- 1 Small Pot
- 2 Forks
- 1 Baking Tray
- 1 Parchment Paper
- 1 Tray
Steps:
In the bowl of a food processor or blender, combine the mix of nuts and the pitted dates.
Add the peanut butter and a pinch of salt.
Blend in intervals, gradually adding the water in a thin stream, as less may be needed depending on the power of your processor. You should achieve a firm, compact consistency that isn’t too sticky.
Transfer the mixture to a container, preferably glass, compact with a spatula, cover with a lid, and let it rest in the fridge for at least 2 hours.
After this time, with the help of a melon baller, take small portions of the mixture the size of a walnut.
Shape your truffles by rolling them between your hands, place them on a plate or tray, and return to the fridge for another 30 minutes.
Meanwhile, on a cutting board, chop the dark chocolate coarsely with a knife.
Transfer the chocolate to a suitable bowl and melt it in a double boiler inside a slightly larger pot with a little water that you will heat. The bottom of the bowl should not touch the water, but will heat simply by contact with the steam. Stir with a spatula and as soon as the chocolate has melted, turn off and add the tablespoon of oil*.
Dip the truffles in the melted chocolate, making sure not to leave any parts uncovered. The truffles should be completely coated, so using 2 forks, let the excess drip off.
Place them one by one on a baking tray lined with parchment paper and, before the chocolate solidifies, decorate them as you like. I used sugar and white chocolate stars, and chocolate sprinkles.
Put the truffles back in the fridge for at least 2 hours to set the coating. After the indicated time, place the truffles in paper cups for a more scenic gift version.
And voilà… your peanut butter and chocolate truffles are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉You can store the peanut butter and chocolate truffles in the refrigerator for about two weeks in an airtight container.
Tips, notes, variations, and suggestions
🟣 *The addition of vegetable oil to the melted chocolate prevents it from hardening and keeps it in a perfect consistency for dipping. Additionally, if during the truffle dipping process, the chocolate should thicken and become more solid and no longer workable, don’t worry, just put the bowl back in the double boiler for a few seconds, the presence of the oil will help it return to a liquid state.
🟣 You can vary the truffles by adding, of course, the nuts you prefer, changing them each time with different types, such as almonds and pistachios instead of pecans or cashews. The same goes for the coating, which will also work well with white or milk chocolate.
🟣 If you like a slightly alcoholic note, you can flavor the peanut butter and chocolate truffles with rum or another liqueur of your choice.
