These delicious peanut butter truffles are super quick and easy to make. The peanut butter filling contains crystallised (candied) ginger for a bit of bite and a few dates for an added natural sweetness, all encased in decadent dark chocolate.
These healthy peanut butter chocolate truffles make a fantastic gift or treat that’s perfect for sharing. They are moreishly delicious and unbelievably easy to make.
How to make the peanut butter filling
Start by soaking your finely chopped dates (more on dates below) for a few minutes in 1 tablespoon of hot water. Finely chop the crystallized (candied) ginger until crumbly, but not powdery. You could chop the ginger by hand or quickly blitz in a blender.
Combine the peanut butter with the dates and ground almonds and puree until well combined. Toss in the ginger and stir using the back of the spoon until well combined. Form small balls, place on top of a plate and freeze while you melt the chocolate.
Ingredients
What dates to use
I used regular dates (Sayer variety) which need to be very finely chopped and soaked in hot water for about 5 minutes. The water will soften the dates and it will be easy to mash them with the back of the spoon before combining with the peanut butter.
You could use Medjool dates instead, but as they are generally larger and sweeter than regular dates you only need to use 6.
I also used dates as a sweetener in this mocha chocolate peanut butter energy balls recipe.
How to prepare the chocolate
This is also very easy to do but there are a few things you need to remember.
Break your chocolate into similar size pieces so they melt at the same time.
Take care not to add any moisture into the chocolate. Use a clean, dry, heat-proof bowl and a plastic spatula.
Pour a bit of (hot) water (approx. 3 cm) into a saucepan and bring to a simmer. Place your bowl on top, ensuring it doesn’t touch the water, and add in the chocolate pieces. Stir using the spatula until the chocolate is almost completely melted. Remove the bowl from the pot and continue stirring for a few seconds until the chocolate has melted completely. You are now ready to dip the peanut butter balls in the chocolate.
Cook’s Tip
Alternatively melt the chocolate almost completely in a microwave then stir until smooth.
How to make peanut butter truffles
Line a baking sheet with parchment paper. Immerse the peanut butter ball in the melted chocolate, then remove using a fork, letting excess chocolate drip back into the bowl before placing the truffle on top of the sheet. Repeat this step with each truffle. Once the truffles have set completely refrigerate (if possible) for approx. 30 minutes before serving.
If you would like to sprinkle your peanut butter chocolate truffles with sea salt flakes or crystallised ginger crumbs do so as soon as you’ve placed the truffle on top of the paper. You need to do this before the chocolate starts to set.
Expert tips and FAQs
- Use either smooth or crunchy peanut butter.
- Peanut butter can have different consistencies depending on what brand you use. Mine was very dense and creamy. If your peanut butter is a little runny you may have to add another spoonful of ground almonds into the mixture.
- I recommend using regular small dates. You could use Medjool dates but as they are generally larger and sweeter than regular dates you only need to use 6. They are also softer so you may not need to use any water. Just chop them finely and puree with the peanut butter.
- Crystallised ginger (also called candied ginger) is available in most supermarkets. You might be able to also find it in health food shops or buy it online. Stem ginger in syrup is not the same product and should not be used in this recipe.
- Use a clean, dry bowl for melting the chocolate.
- Storing: Refrigerate the truffles in a bowl or plastic container, covered, with little pieces of baking paper in between (or in truffles paper cases). They will stay fresh for up to 3 days.
- Freezing: Place the truffles in a plastic container, cover and freeze for up to 2 months.
- You may have some leftover melted chocolate (there won’t be much). Chunks of banana or strawberries taste delicious dipped in chocolate. You could also dip plain or digestive biscuits in the mixture.
If you like this recipe you may also like these other healthy vegan dark chocolate truffles with chestnuts.
You might also like
- Prune, Nut and Chocolate Energy Balls
- Healthy Peanut Butter Chocolate Chip Muffins with Banana
- Blackberry Oatmeal Bars with Peanut Butter
- Healthy Chocolate Oat Cookies with Peanut Butter
Check out also this round up of 27 healthy cacao recipes for everyday!
Keep in touch
If you’ve made these peanut butter truffles I’d love to know how they turned out for you. Let me know in the comments below, thanks:)
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Peanut Butter Chocolate Truffles with Ginger
Ingredients
- 150 g dark chocolate (60-70% cocoa solids) broken up into similar size pieces
- 1/2 cup peanut butter see Notes
- 1/3 cup crystallised (candied) ginger see Notes
- 3 tbsp almond flour ground almonds
- 8 regular dates pitted, very finely chopped, see Notes
- 1.5 tsp hot water
Instructions
- Combine the dates with one tablespoon of hot water and stir thoroughly squashing the fruit with the back of the spoon. Set aside for 5 minutes. The mixture should be moist and thick.
- Place the mashed up dates, peanut butter and ground almonds in a blender and puree until well combined. Finely chop the crystallised ginger until crumbly, and into the puree and stir with the back of the spoon. The mixture should be very thick. Form small balls and place on a plate. Freeze while you melt the chocolate.
- Pour a small amount of water into a saucepan (approx. 3cm) and bring to a simmer only. Place your chocolate pieces inside a heat-proof bowl (clean and dry) and put the bowl on top of the saucepan. Melt the chocolate slowly stirring with a plastic spatula. When it’s almost completely melted remove the bowl from the pan and continue stirring for a few more seconds until the mixture is completely smooth. Make the truffles straight away.
- Line a cookie sheet with parchment paper. Immerse each ball in the chocolate, then remove using a fork (allowing excess chocolate to drip back into the bowl) and place on top of the sheet. Do this for each truffle separately. If you would like to sprinkle some salt flakes of crystallised ginger crumbs on top of your truffles do so immediately after placing each truffle on top of the sheet (before the chocolate starts setting).
Notes
- Use either crunchy or smooth peanut butter.
- Peanut butter can have different consistencies depending on what brand you use. Mine was very dense and creamy. If your peanut butter is a little runny you may have to add another spoonful of ground almonds into the mixture.
- I recommend using regular small dates. You could use Medjool dates but as they are generally larger and sweeter than regular dates you only need to use 6. They are also softer so you may not need to use any water. Just chop them finely and puree with the peanut butter.
- Crystallised ginger (also called candied ginger) is available in most supermarkets. You might be able to also find it in health food shops or buy it online. Stem ginger in syrup is not the same product and should not be used in this recipe.
- Use a clean, dry bowl for melting the chocolate.
- Storing: Refrigerate the truffles in a bowl or plastic container, covered, with little pieces of baking paper in between (or in truffles paper cases). They will stay fresh for up to 3 days.
- Freezing: Place the truffles in a plastic container, cover and freeze for up to 2 months.
- You may have some leftover melted chocolate (there won’t be much). Chunks of banana or strawberries taste delicious dipped in chocolate. You could also dip plain or digestive biscuits in the mixture.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Wow, these truffles are so good looking. I am sure tasty too. Great post & recipe Thanks for sharing on fiesta friday #270
Thank you!
These look really pretty Monika! I love dark chocolate, peanut butter and anything with ginger so am definitely going to give them a go. I’m glad you mentioned that stem ginger in syrup won’t work here as this is the one I tend to use but for these beauties I shall be getting some crystallised one instead ! Perfect little treat!
Thanks Jo, do let me know how they turned out!
Monika, unbelievably I’ve only just discovered that I like peanut butter! Almond butter yes, but until recently when I discovered a new brand, peanut butter was not something I liked! What did I do with it (apart from spread it on toast and eat it off the spoon!) – I made dark chocolate covered peanut butter truffles! I love the idea of adding ginger to them though – what a great flavour idea! Thanks for sharing at Fiesta Friday! 🙂
I am glad you’ve embraced peanut butter, such a fabulous ingredient, and thanks for co-hosting FF!
I am not a huge fan of peanut butter, but when it chocolate, I loved it! These truffles look so pretty and they sound yummy with the addition of ginger! Thank you for sharing, Monika. Happy Fiesta Friday!
Thanks Jhuls, glad you like these, happy FF!
I’ve had chocolate with ginger before, which I love, but never thought to have that with peanut butter! I’m eager to try it out! Looks fabulous and yet easy enough for a treat and I like that they are made healthier!
Thanks! Your baking is so creative I am surprised you’ve never combined peanut butter with ginger, I hope you’ll like it if you give it a go:)
Ooo I never thought of puttting peanut butter with ginger, I need to try it!
Let me know how it turns out for you if you do:)
Dark chocolate, peanut butter and ginger!!! Oh my! What a tasty como 😋
Thanks, it really was a tasty combo!
Monica, what a beautiful post and lovely truffles! I’ve never had nor thought about peanut butter and ginger, but I can just about taste that combo now that I’ve seen it!!
Mollie
Thank you Mollie, it really is a good combo, also used it for the first time, and I’ll definitely use it again.
Thank you Jacqui, I hope you start enjoying peanut butter along with plain chocolate. I can’t say there has ever been a time when I didn’t like these, together or separately:)
I am sure im not in the majority but im not a huge fan of peanutbutter although i do like it in a good sate sauce. That said these look perfect and if you were to offer me one I would find it very hard to say no. I have only recently started to enjoy plain chocolate so I know tastes change.
Thank you for linking to #CookBlogShare