Coconut Cocoa Truffles with Peanut Butter – Easy Recipe

Last Updated on 2 months by Neha Deshmukh

Coconut Cocoa Truffles With Peanut Butter – Easy Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s relatively easy to make and utterly satisfying. These Coconut Cocoa Truffles with Peanut Butter are exactly that! I first stumbled upon a version of this recipe years ago, and it’s become a go-to for potlucks, gifting, or just a cozy night in. They’re rich, decadent, and that little peanut butter surprise inside? Pure magic. Let’s get started!

Why You’ll Love This Recipe

These truffles are seriously addictive. They’re no-bake, which is a huge win in my book, especially during warmer months. Plus, the combination of creamy coconut, rich cocoa, and salty-sweet peanut butter is just… chef’s kiss. They’re perfect for satisfying a chocolate craving without a ton of fuss. And honestly, who doesn’t love a good truffle?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful truffles:

• 4 tablespoons salted butter (about 56 grams)
• 200 ml coconut cream (about 1 can, full-fat recommended – more on that below!)
• 1 dl unsweetened cocoa powder (about 60 grams) – for coating
• 100 grams sweetened condensed milk
• 0.5 cup crunchy peanut butter (about 120 grams)
• 0.5 tablespoon coconut flour (about 3 grams)

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right will really elevate your truffles!

Coconut Cream: Understanding Full-Fat vs. Light

Using full-fat coconut cream is key here. It gives the truffles that incredibly smooth, melt-in-your-mouth texture. Light coconut cream will work in a pinch, but the truffles won’t be quite as rich. If you’re using canned coconut cream, chill the can overnight and scoop out the thick cream, leaving the watery liquid behind.

Cocoa Powder: Dutch-Processed vs. Natural

For coating, I prefer unsweetened cocoa powder. You can use either Dutch-processed or natural cocoa powder – the difference is subtle. Dutch-processed cocoa has a smoother, less acidic flavor, while natural cocoa has a more intense chocolate taste.

Sweetened Condensed Milk: Regional Variations & Substitutes

Sweetened condensed milk is pretty standard across the board, but brands can vary in sweetness. If you find yours is particularly sweet, you can reduce the quantity slightly. You could try making your own, but honestly, the canned stuff is so convenient!

Crunchy Peanut Butter: Choosing the Right Texture

I love using crunchy peanut butter for that extra bit of texture. But smooth peanut butter works just as well if that’s what you prefer! Just make sure it’s good quality peanut butter – the kind with just peanuts and maybe a little salt.

Coconut Flour: Benefits and Usage

A little coconut flour helps bind the truffle mixture together. Don’t skip it! It also adds a subtle coconut flavor that complements the other ingredients beautifully.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!).

1. First, melt the butter in a small saucepan over medium heat. It should be just melted, not browned.
2. Pour in the coconut cream and bring it to a gentle boil for 2-3 minutes. You want it to thicken slightly.
3. Now, stir in the sweetened condensed milk and cocoa powder. Cook over medium-high heat, stirring constantly until the mixture gently boils. This is where your arm workout begins!
4. Reduce the heat to medium-low and simmer for another 2-3 minutes, stirring all the while. The mixture will thicken and become glossy, pulling away from the sides of the pan. This is exactly what we want!
5. Transfer the mixture to a plate and let it cool completely. Then, pop it in the fridge for at least 3-4 hours, or even better, overnight. Patience is a virtue, especially when truffles are involved.
6. Place the unsweetened cocoa powder in a shallow bowl. This is our coating station!
7. Lightly grease your hands with a little butter – this prevents the truffle mixture from sticking. Scoop out about 2 tablespoons of the chilled mixture and flatten it into a disc.
8. Place about 2 teaspoons of peanut butter in the center of the disc. Fold the edges up to enclose the peanut butter, and gently roll it into a ball.
9. Coat each truffle thoroughly in the cocoa powder. Make sure they’re fully covered!
10. Garnish with a sprinkle of sea salt or pearl sugar if you’re feeling fancy. Serve chilled and enjoy!

Expert Tips

• Don’t skip chilling the mixture! It makes rolling the truffles so much easier.
• If the mixture is too soft to roll, pop it back in the fridge for another 30 minutes.
• For a cleaner look, use a small cookie scoop to portion out the truffle mixture.

Variations

These truffles are a great base for experimentation!

Vegan Coconut Cocoa Truffles

Swap the butter for vegan butter and ensure your sweetened condensed milk is plant-based. There are some great options available now! My friend, Priya, swears by the Oatly condensed milk.

Gluten-Free Adaptations

This recipe is naturally gluten-free! Just double-check that your peanut butter and cocoa powder are certified gluten-free if you have a severe allergy.

Spice Level Adjustments (Adding Chili or Cinnamon)

For a little kick, add a pinch of chili powder to the cocoa powder coating. Or, for a warmer flavor, add ½ teaspoon of cinnamon to the truffle mixture while it’s simmering.

Festival Adaptations (Gifting for Diwali or Christmas)

These make beautiful gifts! Package them in small boxes or tins, tied with a ribbon. They’re especially lovely for Diwali or Christmas.

Serving Suggestions

These truffles are perfect on their own with a cup of chai or coffee. You can also arrange them on a platter with other sweets for a festive dessert spread.

Storage Instructions

Store the truffles in an airtight container in the refrigerator for up to a week. They’re best enjoyed chilled!

FAQs

Let’s answer some common questions.

What is the best way to prevent the truffles from sticking together?

Greasing your hands with butter is the biggest help! Also, make sure to coat them generously in cocoa powder.

Can I make these truffles ahead of time? If so, how long will they keep?

Yes! You can make them up to 3 days in advance. Just store them in an airtight container in the fridge.

What other nut butters can I use instead of peanut butter?

Almond butter, cashew butter, or even sunflower seed butter would all be delicious!

Is it necessary to chill the truffle mixture completely before rolling?

Yes, absolutely! It makes the mixture firm enough to handle.

Can I use dark chocolate instead of cocoa powder for coating?

Definitely! Melt some dark chocolate and dip the truffles in it instead. That would be amazing.