Double Peanut Chocolate Truffles
Recipe adapted from Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon and Robin Robertson.
Serves: 18-20
  • 2.5 ounces chopped dark chocolate (I used a 60% dark – uses darker for a less sweet truffle)
  • ½ cup powdered sugar, sifted (I use organic powdered sugar, which always seems to be quite clumpy)
  • ¼ cup creamy peanut butter (I use unsalted, but salted might offer nice contrast)
  • ¼ teaspoon vanilla extract
  • ⅓ cup finely chopped peanuts
  1. Without power, you are going to melt that chocolate double-boiler-style over a flame, camp stove, etc. (place the chocolate in a metal bowl over a saucepan of simmering water). Power isn’t an issue in my house right now, so I melted the chocolate in the microwave in two 30-second intervals, stirring vigorously after each heating.
  2. Stir in the peanut butter, powdered sugar, and vanilla extract until nice and smooth. As you can tell by the little white specs in my truffles, I had some stubborn clumping powdered sugar, but it certainly did not detract from the end result. You should have a rather thick mixture that you can roll into small balls.
  3. Place the chopped peanuts on a plate and roll the chocolate-pb balls in the peanuts to coat. Eat any leftover peanut crumbs.
  4. I prefer to refrigerate or chill the truffles for about 30 to 60 minutes to allow the truffles to firm up. But if you can’t wait, go ahead and devour.
Recipe by Go Dairy Free at