These peanut butter chocolate truffles are low in sugar and 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.
What dates to use for peanut butter chocolate truffles
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 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. They are also softer so you may not need to use any water. Just chop them finely and puree with the peanut butter.
I also used dates as a sweetener in this mocha chocolate peanut butter energy balls recipe.
How to melt 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 completely melted. You are now ready to dip the peanut butter balls in the chocolate.
How to make the peanut butter chocolate 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.
How to store peanut butter truffles with chocolate
Keep them refrigerated 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.
Can I freeze peanut butter chocolate truffles with ginger
Yes, you can. Place them in a plastic container, cover and freeze for up to 2 months.
If you like this recipe you may also like these other healthy vegan dark chocolate truffles with chestnuts.
What to do with leftover melted chocolate
You may have some melted chocolate leftovers (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.
More healthy peanut butter chocolate recipes
Peanut Butter Chocolate Truffles with Ginger
- 150 g dark chocolate (60-70% cocoa solids) broken up into similar size pieces
- 1/2 cup smooth peanut butter*
- 1/3 cup crystallised (candied) ginger**
- 3 tbsp ground almonds
- 8 regular dates*** pitted, very finely chopped
- 1 tbsp hot water
- 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 will 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 baking 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).
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