White Chocolate and Peanut Butter Truffles

Name: White Chocolate and Peanut Butter Truffles
Prep time: 15 min
Ingredients: 1.8 oz or 50 grams of cacao butter; ⅓ cup smooth peanut butter; 2 Tbsp unsweetened almond milk; 2 Tbsp coconut nectar or maple syrup; ½ tsp pure vanilla extract; Cacao powder for rolling

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These delicious truffles are rich, decadent and SO FUDGY! If you love white chocolate, then you are going to love this super easy recipe.

They are sweet, buttery (no butter though), nutty and have the dreamiest texture. So smooth and fudgy.

You only need 5 ingredients and less than 15 minutes (plus cooling time) to make this lovely dessert or snack. My favorite part, these truffles are undetectably healthy-ish. No gluten, no oil, no refined sugars, no dairy, no nasty ingredients. This deeply indulgent dessert is made from cacao butter, peanut butter, almond milk and coconut nectar (or maple syrup). And I promise you, they taste like a fancy, luxurious treat.

You can store them in the fridge for up to a week or freeze them for up to a month or more.

If you enjoy these White Chocolate and Peanut Butter Truffles, then you are going to love my Peanut Butter and Chocolate Truffles. They are a cross between a fudgy dark chocolate truffle and delicious, tender cookie dough. YUM!

If you try these dairy-free truffles, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!

White Chocolate and Peanut Butter Truffles

Sweet, buttery and nutty with a smooth, fudgy texture! You’ll fall in love with these rich and decadent White Chocolate and Peanut Butter Truffles. These heavenly bites are vegan, paleo, refined sugar-free, gluten-free, dairy-free and so incredibly delicious.

Prep Time 15

Chill Time 2

Servings 10 truffles

Ingredients

1.8 oz or 50 grams of cacao butter
⅓ cup smooth peanut butter
2 Tbsp unsweetened almond milk
2 Tbsp coconut nectar or maple syrup
½ tsp pure vanilla extract
Cacao powder for rolling

Instructions

Finely chop the cacao butter. Add it to a small saucepan and melt it over the lowest heat, always stirring with a spatula to prevent it from burning, be careful, cacao butter has a very low smoking point. Or you could melt it in a double boiler or the microwave. To melt it in the microwave: place cacao butter in the microwave for 30 seconds on medium power. Stir and repeat until 80 – 90 % of the butter is melted, the rest will melt as you stir. Be careful not to overheat the cacao butter, it will ruin the taste and texture.
Combine melted cacao butter, peanut butter, almond milk, coconut nectar and vanilla extract in a medium bowl. Whisk until combined.
Place the mixture in the fridge for 2 – 3 hours. Until completely solid.
Once firm, remove from the fridge. Use a tablespoon to scoop out small amounts of dough, then use your hands to quickly roll the mixture into balls (don’t overdo it or it will start to melt in your hands). You should end up with 10 -12 balls. Then roll each ball in cacao powder.
Enjoy!
Store leftovers in an airtight container in the fridge for up to a week or freeze them for up to a month.