I am lucky enough to have more than one special Charlotte in my life. I missed out on a ‘socially-distanced’ ‘knees-up’ with one of them last night because I desperately wanted to get this recipe out for the other one, who has been waiting for it ever since she was a tester for me back in July.
So I really hope these Vegan Chocolate & Peanut-Butter Truffles bring joy to both of them 🥰
How to make
With just a few ingredients, they are quick and easy to make. However, they require time to chill.
Place the peanut butter in a food processor, or similar, add the banana in chunks and blend until smooth.
The peanut-butter and banana blend really well.
Next, melt the chocolate –
I melt chocolate in a glass bowl in a microwave. However, you need to make sure you don’t burn the chocolate by ‘over’ melting. Therefore, it’s important to remove from the microwave while there are still some lumps left. (See my Best Ever Vegan Chocolate Orange Tart for photos of melted chocolate.)
The remaining chocolate lumps can easily be melted by gently stirring them into the rest of the melted chocolate. So, microwave for short periods – 30 seconds at a time reducing to 15 seconds if necessary.
When the chocolate is completely melted, add the peanut butter and banana mixture and stir quite quickly, until the chocolate and peanut butter mixture is fully combined and the mixture is coming away from the sides of the bowl.
You are looking for quite a thick and tacky texture.
Place in a clean bowl leaving any oily residue behind before chilling.
Chilling time is not included in the stated time to make, but it is important to chill for approximately 1 hour so that the mixture is cold enough and firm enough to handle.
Once sufficiently chilled the mixture, make sure your hands are cold by running under cold water. But be sure to dry them before handling the truffle mixture.
Then scoop a level tablespoon at a time and roll into a ball between the palms of your hands. I use my thumb to tease the mixture out of the tablespoon.
You can roll all 14 balls and then do the finishing touches or do them one at a time.
Roll each ball into the chopped nuts, or cocoa powder – I like to do half of the truffles with nuts and the other half with cocoa powder.
I have used mixed chopped nuts, but you can use the nut of your choice.
You can use a small plate to roll the balls but I find using a small bowl for both the chopped nuts and the cocoa powder is the best way to coat them evenly. You may need to push the balls into the nuts slightly if the mixture is too firm.
Ensure each truffle is evenly coated with nuts, or cocoa powder, and place in a small truffle case. I have used cases that measure 4.5cm (across the top) by 2.5cm high.
But once they are finished, these Vegan Chocolate & Peanut-Butter Truffles really taste great and look fantastic served in little truffle cases with a glass of vegan bubbles. One of my favourites is Plaza Centro, Prosecco – suitable for vegans and available in small and large bottles from Tesco.
And don’t forget to taste one before sharing – if you’re sharing 🤣
Vegan Chocolate & Peanut-Butter Truffles
- makes 14 truffles
- 40 min
- 95 - per truffle Cals/Serving
- I ripe medium banana
- 4 tablespoons smooth peanut butter
- 100g vegan dark chocolate
- 30g mixed nuts, chopped
- 2 tablespoons cocoa powder
- Step 1
- Place the peanut butter in a food processor, or similar. Then break the banana into chunks and add to the peanut butter.
- Step 2
- Using a glass bowl, melt the chocolate in a microwave for 30 seconds at a time, until there are only a few lumps left. Melt the remaining lumps by gently stirring the chocolate with a spatula until it is smooth. Do NOT over microwave as it will burn the chocolate. (Alternatively, you can melt the chocolate in a bowl over a saucepan of water if you prefer).
- Step 3
- When the chocolate is fully melted, add the peanut butter and banana mixture to the chocolate and mix thoroughly. You are looking for a thick mixture that comes away from the side of the glass bowl.
- Step 4
- Place in a clean bowl, leaving any oily residue behind and chill for approximately 1 hour, until the mixture is firm enough to handle – please note that chilling time is not included in the time given.
- Step 5
- Once thoroughly chilled, scoop level tablespoons, one at a time, and roll between the palms of your hands to form a ball and then roll in the chopped hazelnuts until you have used half the mixture. If your hands are too warm, run them under cold water for a while to cool them down before rolling the mixture.
- Step 6
- Repeat for the remaining mixture but roll in the cocoa powder. This will give a lovely contrast when serving – unless you want them all for yourself 🤣. And any remaining mixture that is less than a tablespoon, just eat!
- Step 7
- Store them in the fridge until you want them but, for a softer texture, they are best served at room temperature and are great with a glass of bubbles 🥂