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Peanut Butter Truffles

This quick and easy recipe for peanut butter truffles is sure to be a hit. You can satisfy your sweet tooth with this delicious desert, at the same time as getting another hit of protein. Perfect!


12-14 medjool dates
2 x tablespoons of Hi-Pro peanut butter (smooth or crunchy – your choice!)
1 x teaspoon of coconut oil
Large pinch of himalayan pink salt
Approx 8 squares of 90% cocoa chocolate
Optional to taste: maple syrup and/or chia seeds

Preparation time: 10 minutes

Serves: 13


  1. Chop dates and remove stones
  2. Place chopped dates into food processor and blend until a sticky paste is formed. 
  3. Add two tablespoons of Hi-Pro peanut butter, a large pinch of salt and a teaspoon of coconut oil and blend again until all ingredients are combined. You should have a sticky but firm mixture.
  4. Remove mixture from food processor and place in the freezer for 5-10 minutes to make the filling easier to work with.
  5. Take mixture from freezer and then shape into small, truffle sized balls using your hands. The ingredients above should make at least 12 truffles. Once you have rolled all the mixture into balls, place them back in the freezer for a further 10 minutes to harden. 
  6. Whilst the truffle centres are setting, melt the dark chocolate in a bowl over a pan of simmering water. Do not allow to boil and stir continuously to ensure the mixture does not burn and remains smooth. If you find very dark chocolate bitter, you can add a little maple syrup to the chocolate whilst it is melting to add some sweetness. 
  7. Take the melted chocolate from the heat and remove the truffles from the freezer. Coat the truffles in the melted chocolate and remove from the mixture using a skewer or cocktail stick. Place on a lined plate of baking sheet to ensure the truffles do not stick when set. Coat all truffles with the chocolate, and if you wish to add an extra topping, sprinkle the truffles with chia seeds before they set. 
  8. Place truffles back into the freezer for apron 15-20 minutes, and remove once chocolate coating has hardened. Store the truffles in the fridge – they need to be kept cool. 
  9. Enjoy! The hardest bit is not eating all the peanut butter truffles at once 🙂
Energy 230kal
Fat 9.5g
Carbohydrates 32g
of which sugars 23.5g


This peanut butter truffles recipe was created by personal trainer Lisa-Jane Holmes as part of our Top 50 recipe challenge.