Vegan Chocolate Peanut Butter Truffels

These are my latest addiction.

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Seriously, I’ve eaten so many already. Now, my Mom first made these a couple of weekends ago for Mothers Day. Yes, my Mom is the absolute coolest and will make desserts that I can eat, even for Mothers Day. Honestly, #momgoals.

Anyway, so then I pretty much ate these so quickly. Like, they were gone within the next day. No joke. So fast-forward to me actually having time off and wanting something sweet. They’re back baby!

Now, for the winos out there like me who want to have wine with everything (I swear I’m not an alcoholic….) I came across this amazing post from the blog  all about pairing wine with chocolate and peanut butter. Mind = completely blown. Definitely check her out!

Her top choices were Port, a Cadillac, or Semillon. Who would have thought?!

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Rich, sweet, easy, and healthy. Perfect for these hot summer days and all of your sweet tooth cravings! Enjoy!


  • 16 oz pitted dates
  • 1/2 cup peanut butter
  • 1/4 cup dark chocolate chips
  • 1-2 tsp coconut oil
  • sea salt



Using a food processor, pulse the dates and peanut butter together until they form a smooth paste. This took me a few minutes. Once smooth, roll into balls with your hands, place onto a parchment lined tray, and set in the fridge to chill.

Meanwhile, add the chocolate chips and coconut oil into a bowl, microwave at 30-second intervals, stirring after each, until chocolate is melted.

Using a spoon lightly drizzle chocolate over each bite. Sprinkle a little sea salt on each one. Place back into the fridge to set, about 20 mins and enjoy!

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