I was that kid on Halloween that would sort through all of my candy just to find anything with peanut butter. When you take a look at my recipes now, it’s kind of crazy to think that growing up I was mostly into candy like gummy worms or sour chews. But, the one thing I’d always make an exception for was any combination of peanut butter and chocolate.
I’ve always been a peanut butter addict – whether it was eating a peanut butter and jelly sandwich everyday for the first ten years of my life (thanks mom), snacking on those little packaged peanut butter cracker sandwiches, or eating it straight from the jar with just a spoon as my vehicle (full disclosure: I still do that now). My love for peanut butter clearly started very young and has undoubtedly stood the test of time. It’s more than just a nostalgic food for me – I love how versatile peanut butter is in basically any recipe. Whether it’s sweet, savory, or enjoyed by itself, peanut butter is an approachable, affordable, and protein-packed ingredient that has so much potential in anything you use it in.
Now, I use peanut butter constantly in my recipes – in the form of cookies, bars, granola, and most recently…these Chocolate Covered Peanut Butter Truffles with Flaky Sea Salt.
I haven’t really met any variant on the peanut butter and chocolate combo that I haven’t liked. It’s simply perfect — the salty, rich depth of peanut butter paired with smooth chocolate is essentially the reason I wake up in the morning. These Peanut Butter Truffles take it to the next level.
Made with a base of peanut butter, gluten-free oat flour, a touch of maple syrup, and vanilla – the center of this truffle is chewy and basically tastes like you’re eating straight up peanut butter cookie dough. Covered in a smooth layer of dark chocolate, a drizzle of peanut butter, and a pinch of flaky sea salt, these truffles are a dream for any peanut butter lover.
This recipe is completely vegan and gluten-free. It contains no dairy or refined sugar either, making it the perfect indulgent treat that’s made with all real ingredients. It’s the perfect dessert or snack to prep for the week, store in the freezer, and know that you’ll always have a peanut butter treat waiting for you when that craving calls.
For more peanut butter recipes, click here!
This post is sponsored by the National Peanut Board! All opinions and content are my own.
Chocolate Covered Peanut Butter Truffles with Flaky Sea Salt
- 1/4 cup creamy peanut butter
- 1/3 cup maple syrup
- 1/4 tsp vanilla extract
- 2/3 cup + 2 tbsp gluten-free oat flour
For Chocolate Coating
- 1/2 cup vegan chocolate chips
- 1/2 tbsp coconut oil
- flaky sea salt
In a medium bowl, cream together maple syrup, peanut butter, and vanilla extract until smooth.
Add oat flour to peanut butter mixture and mix until thoroughly incorporated.
Form truffle batter into balls (about 12) and place in freezer for 20 minutes to firm up. While truffles are firming in the freezer, prepare chocolate mixture by incrementally microwaving coconut oil and chocolate chips until smooth.
Remove truffles from freezer and place into chocolate mixture, thoroughly coating each truffle in the chocolate.
Once all truffles have been coated in chocolate, place in freezer for 20 minutes until chocolate has hardened.
Remove from freezer and sprinkle with flaky sea salt. Enjoy. Store in freezer.
Love your recipes says
Can you use different flour? Almond? Coconut? Other?
Samah Dada says
almond flour! see the note 🙂
Highly recommend. I pulverized oats in a cuisinart, used unsweetened crunchy peanut butter and 70% chocolate. The second time I made it I chopped the chocolate into small chunks and mixed in instead of coating them 🙂 thank u so much for this simple perfect vegan recipe!!