On the last night of our SNAPcut Challenge, I mixed all the peanut butter we had left with judicious amounts of four other ingredients to make these quick, satisfying truffles. The recipe for We Made It Cocoa Peanut-Butter Truffles is supremely easy. These quick treats taste a lot like a homemade version of the famous chocolate peanut-butter cups. They are a lot healthier than Reese's Peanut Butter Cups, with no cholesterol and no artificial ingredients such as soy lecithin, polyglycerol polyricinoleate, and tertiary butylhydroquinone.
Make six large truffles to delight you and your sweetheart or thirty smaller ones to share. I've given you the ingredients for a small or large batch below. As always when you cook from scratch, you can make these truffles as organic as your budget allows. If you use a natural peanut butter that separates, pour off some peanut oil before starting to make them lower in fat and more stable at room temperature.
We Made It Cocoa Peanut-Butter Truffles
Active time: 10 minutes. Total time: 20 minutes. Yield: 6 large truffles. Dairy-free, gluten-free, and vegan.
- 2 tablespoons sugar (24 grams), divided
- 5 tablespoons smooth peanut butter (80 grams)
- 2 tablespoons natural cocoa (10 grams), plus 1/2 teaspoon more for rolling if desired
- 1 teaspoon sorghum or agave syrup (7 grams)
- 1/8 teaspoon vanilla
Active time: 15 minutes. Total time: 25 minutes. Yield: 30 small truffles. Dairy-free, gluten-free, and vegan.
- 1/4 cup plus 1 tablespoon sugar (66 grams), divided
- 1 cup smooth peanut butter (256 grams)
- 1/2 cup natural cocoa (40 grams), plus 2 teaspoons more for rolling if desired
- 1 tablespoon honey or sorghum (21 grams)
- 1/2 teaspoon vanilla
- Put a little sugar in a saucer for rolling the truffles, about 2 teaspoons for the small batch or a tablespoon for the large batch. Mix in a little cocoa if desired.
- Mix remaining ingredients in a bowl. Use a fork and table knife to mix and cut the ingredients until they are well blended, with no streaks of color.
- Divide peanut-butter mixture into even pieces. Roll each piece into a ball with your hands, then roll in sugar or sugar and cocoa.
- Chill for at least 10 minutes. Serve slightly chilled. If they don't seem sweet enough to you, let them warm up a bit so the sweetness becomes more noticable. Truffles probably keep for weeks in a refrigerated container, but who will ever know?
- Rolling truffles in sugar adds crunch as well as sweetness. Adding a little cocoa intensifies the chocolate flavor. Experiment with finely chopped nuts, coconut, and whatever you fancy, then please let us know how your truffles turned out. I'm going to mix in a little ground chipotle for my next batch.
- I've gotten good results with Hershey's and Ghirardelli's natural cocoa.