Chocolate is a staple in my diet. Every morning I start the day off right with a helping of dark chocolate to accompany my coffee. Truffles aren’t generally my thing, I prefer a plain piece of the good stuff (70-90% cocoa). However, these truffles are different. There’s no butter and no refined sugar. I first made these out in California and they came out a bit dry. A few minor tweaks and these truffles were just as decadent as the regular ones! These truffles don’t require melted chocolate, only cocoa powder which is a nutrition powerhouse with only 11g of fat per cup along with 26g fiber, 16g protein and an extraordinary amount of antioxidants. These truffles are an essential part of any diet and a completely guiltless dessert. These are a great gift and perfect for a potluck!


1 1/4 cup peanut butter
1 cup dark cocoa powder
1 tsp pure vanilla extract
4-6 Tbsp honey, to taste
3 Tbsp bourbon, rum, triple sec, peppermint schnapps, etc…
water, as needed

raw sugar
finely chopped walnuts
powdered sugar


1. Combine peanut butter, cocoa powder, vanilla, honey and bourbon in a bowl and mix with a wooden spatula (you can also use a food processor). Blend until well combined.

2. Taste the mixture to see how dry it is. If it sucks the moisture out of your mouth add water or more bourbon 1 Tbsp at a time and blend. Repeat until a creamy but dry consistency is achieved – but don’t add too much liquid! If you squeeze the mixture and liquid squeezes out, you’ve added too much liquid (add more cocoa powder to adjust).

3. Place the cinnamon, sugar, walnuts or other coating in a small bowl. Remove mixture from food processor and work the ball with your hands to make sure everything is evenly incorporated. Form into ~3/4″ diameter balls using the heat of your hands to keep the mixture soft and workable. Drop the balls, two at a time, into the bowl and shake it around until all sides are coated. Repeat until all of the mixture is used.

4. Makes about 40-50 truffles. Keep them in a sealed container at room temperature, in the refrigerator or freezer.

Additional Info:

I like using less honey in the truffles but using a honey bourbon. Cinnamon is a great coating for these, and you may want to roll them in cinnamon twice, since it makes them less messy to handle and eat. I suggest separating the batch and making several different flavors. If you experiment with other add-ins or coatings, please post your results!

Filed in Dessert, Gluten Free, Peanut Butter, Snack, Vegetarian

25 Responses / Leave a comment »

  1. Eve says:

    wow! those look amazing. i will definitely be trying them.

  2. Shelby says:

    I do the same thing in the morning! I must have a square or two with breakfast or my morning is just not complete.

  3. OMG, YES! These SO have my name all over them…

  4. Lauren says:

    These truffles look a-mazing! I love the ingredient list, and will definitely be trying this recipe.

  5. Ben says:

    You do know how to start your day right :D Rum, chocolate and peanut butter, that is heaven my friend.

  6. giz says:

    Now this recipe I have to try. Love it

  7. VeggieGirl says:

    Oh my, those truffles!!

    Chocolate has become a staple in my diet as well – can’t go one day without it!!

    • Nick says:

      I’ve concluded that chocolate nutrition labels are incorrect, they’ve forgotten to include the amount of happiness each bite brings you!

  8. Kati says:

    Hi Nick,

    Do you think carob powder would work instead of cocoa? These look divine!

  9. Jenna says:

    These look fabulous! I’d like to try these with almond butter instead of peanut. Think it’ll work??

  10. sheena says:

    yumm! i’ll def have to make these sometime in the near future. very near future.

  11. Simone says:

    Hi! I just found this blog today, trying to figure out wat “peanut butter parfait” is and now I will have to try your version and read your entire blog.

    Have you ever tried peanut butter and sambal (indonesian chilli paste) on bread? Yum!

    There is also an Indonesian style peanut sauce (sateh sauce) with milk, soy sauce and sambal; just bring pb and milk to the boil and mix and match until you like it. Goes great with fried rice and vegetables. Or mix peanut sauce with mayonaise and a bit of onion for dipping fries.

    Thanks for this blog, looking forward to reading more (although fruity PB sounds awfull, except the chocolate and banana)!

    Simone (from the Netherlands)

  12. Sagan says:

    You just brightened my day.

  13. Michal says:

    these look way delicious – i cant wait to try these out :)

  14. Joanne says:

    Super recipe Nick. I bet they are so good. If I make them, they may not last long enough to give away.

  15. Ashlei says:

    Great recipe!!!

  16. barbara says:

    hello lover! yummy goodness that is!

  17. Chef Aimee says:

    Oh goodness these look delicious…I would try with the triple sec and not rum…mmmm!

  18. grace says:

    frankly, i can’t think of a better way to start the day–chocolate, peanut butter, cinnamon, booze, and coffee covers just about all one needs to be properly dosed. :)

  19. Bren says:

    i think my life wouldn’t be as stressful if I started off my day the way you do! delicious!

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