Both winter and summer are peak times for power outages. The former seems obvious, with snow storms. But the latter can be even more common with hurricane weather, lightening storms, and overburdened grids. So I thought this was a great time to re-share a favorite “unplugged” treat recipe, dairy-free peanut chocolate truffles.
These Dairy-Free Peanut Chocolate Truffles are Almost Too Easy
This simple little dessert recipe is adapted from the book Vegan Unplugged. It’s a collection of tips and recipes on how to be prepared for, and eat well during, emergency situations. And of course, when the power is out, it can just be a fun diversion to make these dairy-free peanut chocolate truffles. But as a warning, I made a half batch of this recipe and two of us devoured them all that day! Here are some extra tips for preparation and substitutions.
I Don’t Have Any Way to Melt the Chocolate! What Can I Do?
Instead of prepared chocolate, add a scant 1/4 cup cocoa powder and 2 1/2 to 3 tablespoons coconut oil. Increase the vanilla to 1/2 teaspoon and add more powdered sugar, to taste. Another 1 to 3 tablespoons of powdered sugar is usually enough! They will set up best if you have a place to chill them a little. But if it’s too melty, you can always enjoy it with a spoon!
I Have Power. Can I Melt the Chocolate in the Microwave?
You can, but be careful not to overheat it. Chocolate goes from melted to scorched in seconds in the microwave. Heat it for 1 minute, then whisk vigorously. Heat in 15 second intervals, only as needed, and whisking well in between the intervals, until it is just melted.
Can I Use Another Sweetener?
A powdered sugar-free sweetener that’s made for baking should work fine – as long as you like the taste of it. I don’t recommend using a granulated or liquid sweetener, as the result won’t be the same.
Can I Use Almond Butter Instead of Peanut Butter?
Of course! You can substitute almond butter, cashew butter, another nut butter, or a peanut-free alternative.
Special Diet Notes: Double Peanut Chocolate Truffles
By ingredients, this recipe is dairy-free / non-dairy, egg-free, soy-free, gluten-free, tree nut-free, vegan, plant-based, and vegetarian.
For peanut-free chocolate truffles, you can substitute sunflower seed butter for the peanut butter, and roll the truffles in shredded coconut or chopped sunflower seeds.
- 2.5 ounces chopped dairy-free dark chocolate (see Chocolate Note below)
- ½ cup powdered sugar, sifted
- ¼ cup creamy peanut butter
- ¼ teaspoon vanilla extract
- ⅓ cup finely chopped peanuts
- Melt the chocolate in a double broiler on your stove or camp stove.
- Stir in the peanut butter, powdered sugar, and vanilla until smooth. You should have a rather thick mixture.
- Roll the chocolate mixture into small balls.
- Place the chopped peanuts on a plate and roll the chocolate-peanut butter balls in the peanuts to coat.
- You can optionally refrigerate or chill the truffles in a cooler for 30 to 60 minutes to help them firm up, or just enjoy them as softer truffles. The peanuts prevent them from sticking to your hands even if you don't have a cool space to chill them!