Fancy a no-bake sweet treat this weekend? Check out these delicious truffles with peanut butter and coconut…
By Michelle of Gluten Free and All Things Nice.
Who doesn’t love cookie dough?? There’s a reason people eat it raw. It’s good. Damned good.
But this is better.
Why? This one’s got peanut butter. And chocolate. But! – no gluten. Or refined sugar. Or anything “funny” actually.
It’s so easy, too! It takes 5 minutes to make – and just 30 minutes chilling time – you’ll be cookie dough happy in no time!
This recipe is gluten-free, dairy-free, refined sugar-free and vegan.
Ingredients | Makes about 14 truffles
- 40g (2 Tbsp + 2 tsp) peanut butter*
- 28g (1/4 cup) Coconut flour
- 10 packets Truvia or sugar of choice*
- 75ml (5 Tbsp) milk of choice
- 1/2 tsp vanilla extract
- 1/4 tsp salt (omit if your nut butter contains salt)
For the chocolate coating:
- 50g dark chocolate (I used 80% cacao solids – you can use whatever brand you like! Use dairy free/sugar free etc as required)
Method:
- In a medium sized bowl, mix the peanut butter, milk, sweetener of choice and vanilla.
- In a small bowl, mix together the coconut flour and salt (if using).
- Gradually add the dry ingredients to the wet and stir really, really well. It will thicken in a flash. Coconut flour is EXTREMELY hygroscopic (there’s a fun word!). If using liquid sweetener, you may need to add a tad more flour. Do this now!
- When all is mixed up good, it should look like a dough ball. There is no way I can explain this any further than simply “dough ball”. This is exactly what my sister called it when she saw me making it. (I quote “Is that a dough ball?”. Fun story, eh?)
- Break off pieces of the dough (you’ll make about 14 normal sized “truffles”) and roll into smaller balls.
- Place on a plate and store in the fridge to firm, this won’t take long – about 10 minutes.
Meanwhile, melt the chocolate….
- Place the chocolate in a small bowl and microwave on low until melted. These are complicated instructions, aren’t they?
- Alternatively, melt in a small bowl over a saucepan of boiling water (this way is actually better, but it doesn’t really matter…!)
Assembly – you have some choices here!
You can make a drizzle:
- Melt in 1 Tbsp peanut butter per 25g chocolate used and drizzle on top of each truffle.
- Or simply drizzle melted chocolate on each cookie dough ball.
You can make a chocolate coating:
- Line a large plate with tinfoil or parchment paper
- Dip the cookie dough balls into the chocolate and quickly place on the plate to harden.
- Tip: Use a fork or a toothpick to pick up each truffle and dip in chocolate – stops your fingers getting all messy. And less waste of chocolate. I do not waste anything chocolate!
Leave to harden fully in the fridge, about 1 hour max. You can put them in the freezer, so they cool faster (for you impatient peeps).
Enjoy 🙂
PS: These are AAAAAAAHMAZING broken up and eaten with ice cream (or even frozen Greek yogurt!) – The coconut flour and peanut butter are high enough in fat that they don’t turn rock hard. You’ve made gluten free cookie dough ice cream!
Notes:
*You may of course use any nut butter you want, even coconut butter.
*You’ll need the equivalent of about 40g sugar – this is about 3 tablespoons. Stevia extract will work in a pinch (about 1/4 tsp). Sugar should work, too – you may need more milk. Honey, Agave and Maple syrup all work, just decrease milk accordingly.
About the author:
Michelle is a foodie blogger and scientist from Ireland. She is passionate about free-from friendly cooking, and mostly eats gluten-free, and creates recipes with options for free-from sugar, dairy and eggs. Besides baking, Michelle loves chocolate, and of course, science. You can visit her blog, and also find her on Pinterest and Twitter.