Creamy and crunchy peanut butter cheesecake filling in a dark chocolate coating.
Can I make this recipe vegan?
Yes! Substitute the cream cheese with a vegan cream cheese, greek yogurt with plain vegan yogurt, and honey with maple syrup.
How do I best store these truffles?
I recommend storing in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Dark Chocolate Peanut Butter Cheesecake Truffles
Creamy and crunchy peanut butter cheesecake filling in a dark chocolate coating.
Servings 6 large truffles
Ingredients
- ⅔ cup + ¼ cup unsalted, roasted peanuts, divided
- 2 oz cream cheese
- ¼ cup creamy peanut butter
- ¼ cup greek yogurt
- 2 tbsp honey or maple syrup
- ½ cup dark chocolate chips
- 1 tsp coconut oil
- Flaky sea salt, for topping
Instructions
- Pulse â…” cup peanuts in a food processor until finely chopped (a few larger pieces are ok). Add to a large mixing bowl.Â
- Clean out food processor and combine cream cheese, peanut butter, yogurt, and honey until smooth. Add to mixing bowl with peanuts. Stir well to combine.Â
- Cover and chill in freezer for 30-45 minutes or until firm enough to scoop and roll.
- Take ~1.5-2 tbsp mixture at a time (for larger truffles) and roll into balls. Add to a parchment-lined baking sheet. Freeze for additional 15 minutes.Â
- Meanwhile, finely chop remaining ¼ cup peanuts.Â
- Melt dark chocolate and coconut oil together. Use a fork to dip frozen truffles into chocolate, shaking off any excess, then place back on baking sheet. Immediately sprinkle over chopped peanuts and flaky sea salt. Let set in fridge for 10 minutes.Â
- Store truffles in the fridge in an airtight container for up to 2 weeks or in the freezer for up to 2 months.Â
