Sea Salt Chocolate Peanut Butter Truffles take only 5 minutes to mix up and they are so convenient to have on hand when the sugar cravings hit. These truffles make a perfect after-dinner treat and they’re great as a 3 o’clock pick me up.
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Tips for making Sea Salt Chocolate Peanut Butter Truffles
Use a measuring jug instead of cups
I make the mixture in a Pyrex jug like this (not sponsored). I find it really convenient to measure and melt all the ingredients in the same container. One container means less washing up! It’s also perfect for pouring the runny mixture straight into the ice cube tray.
Don’t fill the ice cube tray to the top
These truffles don’t need to be very big. If you make them a little smaller then you’ll have more to eat. Often, sugar cravings are not a result of actual hunger. So, by making these a little smaller, you can save on a few calories.
Skip the decoration if you want
If you’re in a rush, don’t worry about decorating the truffles. It’s true that you eat with your eyes first, but if you use salted peanut butter then you can skip the sea salt on top. It will also save on clean-up time!
Use warm water to release the truffles
To release the truffles from the ice cube tray, run the bottom of the tray under warm water or dip the tray into a bowl of warm water. Be careful not to get the chocolates wet.
What if I don’t have an ice cube tray?
If you don’t have an ice cube try you can also make these in the bottom of a muffin pan. They will be a different shape of course but will still taste delicious! To remove them from the muffin pan, dip the bottom of the pan in warm water for 5-10 seconds, then turn upside on to a clean surface.
Notes on the ingredients
Powdered vs. granulated sweetener
Powdered sweetener is better in this recipe as it dissolves more easily. You can use a granulated sweetener, however, there may be a gritty texture. You can try to avoid this by dissolving the sweetener in the melted coconut oil before adding the cocoa powder and peanut butter.
Many sugar-free sweeteners are made with erythritol which is a sugar alcohol. It tastes sweet but actually has no effect on glucose or insulin levels. PCOS sufferers benefit from the lowest level of sugar possible.
This sounds great but some people experience bloating and upset stomachs. Listen to your body to see which sweetener is a good fit for you.
Omit the salt for lower sodium content
If you are trying to reduce your sodium intake, omit the sea salt topping and use unsalted peanut butter. The reason sea salt is included is that it contains trace minerals and it provides a nice balance of flavors.
If you would rather avoid artificial sweeteners, you can substitute them for raw honey. I recommend 2 teaspoons but you can adjust it according to your taste. Raw honey has a thicker texture compared to pasteurized honey. It will spike your blood sugar but there are a host of other health benefits to offset this. It contains antioxidants and has anti-inflammatory properties.
You can swap out the peanut butter for any other nut butter you like. Almond butter and cashew butter would work well.
If you don’t have coconut oil to hand, then butter will work well too. The coconut oil gives the truffles their shine so don’t be surprised if you use butter and they look a little dull.
Chocolate peanut butter truffles should be kept in the freezer. You can remove them from the ice cube tray once frozen and keep them in a container. If they are left at room temperature for too long they will melt.
Sea Salt Chocolate Peanut Butter Truffles
- Measuring cups
- Ice cube tray
- ¼ cup coconut oil
- ¼ cup cocoa powder
- ½ cup peanut butter
- powdered sweetener (to taste)
- 1 tbsp coconut oil
- 1 tbsp cocoa powder
- 1 tsp sea salt
- Melt the coconut oil, about 45 seconds in the microwave. Stir in the cocoa powder, sweetener, and peanut butter until smooth. The mixture will be runny.
- Pour the liquid into the ice cube tray distributing it evenly. Place in the freezer to set for one hour.
- To decorate, melt one tbsp of coconut oil and mix in 1 tbsp of cocoa powder. Take the truffles from the ice cube tray (if they are stuck run the bottom of the ice cube tray under warm water for a few seconds) and place on greaseproof paper.
- Using a spoon flick the coconut oil and cocoa powder mixture back and forward over the truffles. Sprinkle with sea salt.
- These truffles will melt at room temperature and should be kept in the freezer until ready to serve.