Keto & Vegan Peanut Butter Chocolate Truffles. DAIRY-FREE, super-quick and only 0.4g net carbs.
No residual after-taste. Smooth yet crunchy from the peanut butter (unless you use smooth nut butter). And if you’re avoiding legumes or have a peanut allergy, you can choose whatever nut butter you prefer.
This is sheer chocolate indulgence with absolutely zero effort.
How to Make Keto & Vegan Peanut Butter Chocolate Truffles
Seriously. They are the fastest and easiest chocolate treats that you can make from scratch.
Weigh your ingredients. Line your mould. Heat the coconut cream or dairy cream together with sweeteners. Pour it over the chocolate, stir, add nut butter and it’s ready. Once you’ve chilled the mixture, cut squares and dust some unsweetened cocoa powder over each one to coat all sides.
I’ve intentionally made this a vegan recipe by using coconut cream instead of dairy cream. Too much dairy can cause inflammation and bloating, so I’ve decided to reduce it. You obviously don’t need to – feel free to use double/whipping/heavy cream instead. The coconut cream I have found to be the most natural, with no added thickeners or stabilisers, and in BPA-free cans is by Pink Sun, which is a UK-based company (no affiliation). Because it doesn’t contain gums, it’s a little on the thin side, but I love the taste and strong flavour.
Good quality chocolate is a must. I strongly reccomend that you use the best you can find. I recently discovered (no affiliation) Callebaut 100% Cocoa Mass Easy Melt (although it isn’t a mass but very convenient ‘buttons’). Unfortunately, you can only buy large bags of it – which is fine for a food blogger – perhaps not so good for everyone else. It is utterly smooth and delicious with much less bitterness than my previous (no affiliation) 100% chocolate obsession (Montezuma’s Absolute Black). And it’s also way better value for money. Plus, and it’s an important ‘plus’, it has the lowest carb content of all chocolate I’ve come across: just 5.5g per 100g!!!
In the UK, peanut butter comes as ‘smooth’ or ‘crunchy’. I don’t know about the rest of the world. This is an easy one to sub with whatever suits your tastebuds, allergies, intollerances or health regime. The peanut crunch enhances each bite, in my opinion, hence why I used the ‘crunchy’ variety in this recipe.
As for erythritol + stevia, you already know that they are my favourite combo. There are no issues with swapping them for other sweeteners.
Unbelievable but true. My Keto & Vegan Peanut Butter Chocolate Truffles are so luscious you might not wait for a special occasion or for guests to come over.
I won’t judge you if you make them and keep them all to yourself ;D
- Yield: 20 truffles
- Serving: 1 truffle
- Calories: 68
- Fat: 6g
- Net Carbs: 0.4g
- Protein: 2g
- 150g organic coconut cream with no additives (U.S. option HERE)
- 70g good quality unsweetened dark chocolate (I use Callebaut Cocoa Mass 100% - U.S. option HERE)
- 50g erythritol (U.S. option HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- 100g chunky peanut butter (or smooth, or other nut butter)
- unsweetened, dark cocoa powder (U.S. option HERE)
- weigh and place chocolate in a Pyrex or similar mixing bowl (chocolate should be chopped - if using a block rather than buttons or chunks)
- using a small, heavy-base pan, heat and stir coconut cream with sweeteners.
- when simmering point is reached (i.e. you see little bubbles forming around the perimeter) remove cream from heat and pour over the chocolate.
- stir until all chocolate has melted, then incorporate peanut butter.
- line a small, square or rectangular cake pan (U.S.option HERE) with non-stick parchment paper and pour chocolate mixture into it.
- level and refrigerate until set, then remove from mould, cut into squares and dust with cocoa powder.
- keep chilled.