Chocolate Truffles with Peanut Butter and Chocolate Chips

by | Updated: February 9th, 2018

Is there any occasion that doesn’t call for chocolate? Whether it’s a birthday, holiday or even a quiet dinner with friends, a rich, chocolaty dessert is the perfect ending to any celebration. Add a touch of elegance to your event by treating your guests to these irresistible vegan chocolate truffles. Made with ground almonds and gluten-free oats, these truffles are packed with dates, peanut butter and chocolate chips. To finish, this decadent dessert is dipped in melted dark chocolate and sprinkled with pink salt for a dynamic sweet-and-salty flavor.

Vegan Chocolate Truffles Recipe

Chocolate Truffles with Peanut Butter and Chocolate Chips

Yields 40 truffles



1 lb. dates, pitted
12-14 oz. dark chocolate
2 cups raw almonds
1 cup gluten-free rolled oats
¼ – 1/3 cup mini chocolate chips
½ tsp. vanilla bean powder
¼ tsp. cinnamon
1/8 tsp. pink salt
1/8 tsp. cardamom
2 Tbsp. peanut butter
2 Tbsp. almond butter
2 Tbsp. water, for blending


  1. Line a large baking sheet with parchment paper.
  2. In a blender or food processor, pulse almonds until a fine meal is formed. Add meal to a large mixing bowl.
  3. Pulse oats in the blender or food processor until texture is a fine flour.
  4. Add oat flour to the large mixing bowl, along with vanilla powder, cinnamon, pink salt and cardamom. Mix until well combined.
  5. Add dates, peanut butter, almond butter and water to the blender or food processor and pulse until most of the dates have been chopped into a paste. It’s okay to leave some chunks.
  6. Pour date paste into the large mixing bowl and mix with dry ingredients until evenly combined. (I prefer doing this by hand, but feel free to use your food processor, if it’s large enough.)
  7. Mix in chocolate chips.
  8. Using a 1-inch scoop, pull balls from the dough, roll into perfect ball shapes and place on prepared baking sheet. Let sit in freezer to chill for a few minutes.
  9. Meanwhile, melt the dark chocolate. Use a bowl and microwave for 20-second intervals, stirring between each round, or use a double boiler over the stove.
  10. Remove balls from freezer and use a fork to dunk each into the melted chocolate, letting excess chocolate fall off, before placing truffle back onto lined baking sheet
  11. Sprinkle each truffle ball with desired amount of pink salt.
  12. Mover salted and chocolate-coated balls to freezer and chill for an hour or until hardened.
  13. Truffles can be enjoyed chilled or at room temperature.
  14. Extras can be stored in the freezer for a month.