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Chocolate Peanut Butter Protein Truffles

These plant-based, chocolate-dipped, peanut butter protein truffles only require 7 ingredients and 20 minutes of your time! They’re the perfect treat to keep in your fridge for a satiating snack.

Chocolate-covered peanut butter bites on a cutting board next to melted chocolate

I’ve been wanting to create a protein bite for quite some time now, but finally got the push I needed when I made these Lemon-Raspberry ones for a collaboration a few weeks ago. To be honest, that combo was SO, so good. So, I ran with the ratios and went for another one of my fave flavor pairings: peanut butter and chocolate.

ramekins of ingredients on a cutting board

Both types of protein truffles are delicious in their own ways, and I’ve made both a few times. But, phew, this chocolate/PB version? I will be making this ALL of the time, especially since I don’t have to wait for raspberries or some other fruit to be in season to make them.

collage of process to make peanut butter protein truffle filling

Now, though the ingredients are quite simple, protein powders can vary pretty significantly. So, I want to give you some tips to think about when making these since taste is subjective, yeah?

Substitutions + Tips:

  • Vegan vanilla protein powder – I used Orgain Vanilla + Superfoods powder for this, which is sweetened with stevia (hence me not adding sweetener to the recipe). Most vanilla protein powders will be sweetened with some sort of sugar sub, but sweetness levels may vary. Once you mix the base together, taste it, and if it seems lacking, add a tablespoon or so of maple syrup (or your preferred sweetener).
  • Almond flour – I used blanched, super-fine almond flour, which keeps the almond flavor more subtle and color even, but any almond flour will work. If you want to make a nut-free version of this, try oat flour instead.
  • Peanut butter – I used smooth, natural peanut butter, which works great here. Because it doesn’t have added sugars or oils the texture is looser and you can control the flavor of the truffles more. If avoiding nuts, use sunbutter instead.
  • Vegan vanilla yogurt – though I’ve made this with both sweetened and unsweetened non-dairy, vanilla yogurt, I actually prefer the unsweetened version. It gives it an almost cheesecake-like flavor.
  • Roasted, salted peanuts – these are used for texture, flavor, and garnish, but if you want a nut-free version use roasted sunflower seeds.
  • Chocolate coating – this is a combo of non-dairy chocolate chips and coconut oil, so it will get softer at a room temp above 72 degrees Fahrenheit (roughly). That’s why I store these in the refrigerator.
hand holding scoop of peanut butter filling before rolling it into a ball

I can’t wait to try more flavor combinations with this recipe outline! They really have been amazing to have in the fridge for when my sweet tooth strikes, so I know they’re gonna be a staple from now on.

image showing dipping process of peanut butter filling
Chocolate-covered peanut butter bites on a cutting board next to melted chocolate

Peanut Butter Protein Truffles

Yield: 12 truffles
Prep Time: 10 minutes
Chilling Time: 7 minutes
Total Time: 17 minutes

These plant-based, chocolate-dipped, peanut butter protein truffles only require 7 ingredients and 20 minutes of your time! They're the perfect treat to keep in your fridge for a satiating snack.

Ingredients

  • 1/2 cup (120 g) non-dairy, (unsweetened) vanilla yogurt
  • 1/4 cup (78 g) smooth, natural peanut butter
  • 1/2 cup (60 g) vegan vanilla protein powder
  • 1/4 cup (26 g) fine almond flour
  • Pinch of salt
  • 2 tablespoons (14 g) diced, roasted, salted peanuts, divided
  • 1/2 cup (82 g) vegan chocolate chips
  • 2 teaspoons (10 g) refined coconut oil

Instructions

    1. Place yogurt and peanut butter in a mixing bowl and stir until combined. Add protein powder, almond flour, and salt to the wet mixture and mix together with a spatula until it creates a dough. Add 1 1/2 tablespoons peanuts to dough and fold in, to incorporate.
    2. With damp hands, roll scant 2-tbsp (23 g) sized balls of dough, and place them on a plate. Once all dough is shaped (should be roughly 12 balls) place in freezer for 5 minutes.
    3. In a small, microwave-safe bowl, place chocolate chips and coconut oil. Microwave in 45-second increments, stirring after each time, until melted and smooth. Line a tray or plate with wax paper and remove balls from freezer.
    4. Use a fork to dip them into the chocolate, to coat fully, one at a time. Allow excess to drip off then transfer to wax paper, sprinkling with peanuts. Repeat with remaining bites and store in fridge for snacking! These will last 7 to 10 days in the refrigerator, in an air-tight container.

Notes

  • Vegan vanilla protein powder - I used Orgain Vanilla + Superfoods powder for this, which is sweetened with stevia. Once you mix the base together, taste it, and if it seems lacking (depending on your protein), add a tablespoon or so of maple syrup (or your preferred sweetener).
  • Almond flour - I used blanched, super-fine almond flour, if you want to make a nut-free version of this, try oat flour instead.
  • Peanut butter - I used smooth, natural peanut butter, which works great here. Because it doesn't have added sugars or oils the texture is looser and you can control the flavor of the truffles more. If avoiding nuts, use sunbutter instead.
  • Vegan vanilla yogurt - though I've made this with both sweetened and unsweetened non-dairy, vanilla yogurt, I actually prefer the unsweetened version. It gives it an almost cheesecake-like flavor.
  • Roasted, salted peanuts - these are used for texture, flavor, and garnish, but if you want a nut-free version use roasted sunflower seeds.
Nutrition Information:
Yield: 12
Amount Per Serving: Calories: 139Total Fat: 10gSaturated Fat: 4gSodium: 67mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 6g

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