Homemade Valentine’s Day gifts are my fave!! These peanut butter truffles are the perfect sweet treat to make for someone special…or for yourself 🙂
These peanut butter truffles are SO easy to make. They’re gluten free, and can be made dairy free. You can find the original truffle recipe here.
The absolute best simple treat!!
You really can’t go wrong with peanut butter + chocolate. These are the perfect sweet and salty combo. Made these even more special by making some stuffed with raspberries, and some shaped like hearts dipped in pink white chocolate! The white chocolate is naturally dyed with freeze dried strawberries, too! 🙂
Shaping them into hearts is a bit of a labor of love at first…but once you get your technique down they’re actually really fun to make! I’m sure you can find a heart shaped mold or mini cookie cutter online, too! I did them by hand and I think they turned out pretty ok!?
Allergic to peanuts? You can also make these with almond or cashew butter!
I have not tried these with a vegan white chocolate, although their are some out there if you do a quick google search! I personally used regular baking white chocolate for these, and for the regular chocolate coating I used dairy free chocolate chips!
The directions include steps for making either the raspberry stuffed truffles, or the heart shaped truffles! I did a little of both for the best of both worlds!
Be sure to let me know if you give these a try by leaving a rating and review below! It is SO helpful to me and other readers! I also love seeing your tags on Instagram 🙂
Happy Valentine’s Day my loves! Enjoy! Can’t wait to see all the treats you make this year! xoPrint
Valentine’s Day truffles two ways! White chocolate peanut butter hearts, and raspberry stuffed peanut butter balls.
For the filling:
- 3/4 cup peanut butter
- 1/4 cup honey (or sub maple syrup)
- 1/4 tsp vanilla extract
- Pinch of sea salt
- 1/3–1/2 cup coconut flour
- Optional: raspberries for the center (fresh or frozen)
For regular chocolate coating:
- 1/2 cup or 4 oz chocolate chips
- 1 tsp coconut oil
For the pink white chocolate coating:
- 8 oz white baking chocolate
- ~2 tbsp freeze dried strawberries, blended into a powder
- Line a baking sheet or large plate with parchment paper.
- In a large bowl, combine peanut butter, honey, vanilla, and sea salt until smooth.
- Stir in the coconut flour, starting with 1/3 cup. Check to see if you can roll into balls. If the dough is too soft to do so, slowly add in more coconut flour 1 tbsp at a time, up to 1/2 cup.
- For raspberry stuffed truffles: take some of the dough and press it flat into your hand, then place a raspberry in the center and roll into a ball around the raspberry.
- For heart shaped truffles: roll some dough into your hand to form a smooth ball, then shape into a heart (the first one may take some practice but you’ll get the hand of it! alternatively, you can use a heart-shaped mold.)
- Line the truffles on your parchment-lined baking sheet and set in the freezer for 30 minutes.
- For regular chocolate, melt the chocolate chips and coconut oil in the microwave or on the stove until smooth- be careful not to burn!
- For white chocolate, follow the melting instructions on the packaging (I melt mine on the stove). Pulverize your freeze dried strawberries in a blender or food processor into a fine powder. Add powdered strawberries 1 tbsp at a time to the melted white chocolate until desired color is reached.
- Using a toothpick, dip each truffle in the chocolate. Set in refrigerator until chocolate hardens. Enjoy!
*I did half chocolate, half white chocolate. To do this, just cut the chocolate coating ingredients in half, then melt 1 type of chocolate at a time and set the truffles back in the freezer while you melt the other type of chocolate.