Chocolate Peanut Butter Date Truffles

Raise your hand if you have a sweet tooth!!

(Everyone raises hand).

Raise your hand if you have a sweet tooth but don't want to feel guilty eating a peanut buttery, chocolatey, oh so delish truffle!

(Everyone raises hand).

Now that we have that out of the way, I'd like to share a recipe that takes under 15 minutes to make (plus some refrigeration time). I based my recipe on some other truffle recipes that are out there (One that comes to mind, The Bakerita Blog, go check her out). So, how about we start making these peanut butter truffles with coconut and dates, rolled in chocolate, sprinkled with sea salt and coconut?

Oh, ok, if I have to.

Peanut Butter Date Coconut Truffles

Makes about 16 truffles

Shopping List

  • 1/2 cup of peanuts
  • 1/4 cup of peanut butter
  • 1/4 cup of cacao nibs
  • 1/2 cup almond flour
  • 7 medjool dates, soaked and pitted (you want them soft so they'll blend easily)
  • 1/8 cup of coconut flakes
  • 1.5 tsp of pure vanilla extract
  • pinch of sea salt

*for the coating*

  • 6 ounces bittersweet chocolate chips
  • unsweetened coconut flakes
  • coarse sea salt or pink himalayan sea salt



Grab your food processor and place ALL THE INGREDIENTS (except the coating ingredients) in the blender. Blend until the consistency sticks together when you touch it and try to roll it around. If it's not blending well, try adding a tiny bit of the water that the dates were soaking in, but I don't think you'll need to.


When this is done, grab a cookie scoop and start rolling the dough into balls. Place on a baking sheet lined with parchment. When this is done, set them aside. You should have between 16-20 truffles.

Next for the chocolate coating. Simmer a small pot of water and place a heat safe bowl over the simmering water to form a double boiler. Place the chocolate chips in the bowl and stir over the simmering (read: not boiling) water continuously until the chocolate is melted.

You'll get messy for this part so don't wear your favorite outfit.

Dip the truffles into the chocolate, roll in coconut flakes and/or sea salt, then place back onto the parchment lined baking sheet. When this is complete, move the truffles into the freezer to chill for about 10 minutes or until firm.

Store these in the refrigerator in an air tight container, that is, if you and your family and friends don't eat them all at once.