If you’re craving something sweet and satisfying for dessert, this recipe is for you! These creamy melt-in-the-mouth chocolate peanut butter Snickers truffles are the perfect healthy treat to satisfy your sweet tooth. As a bonus, they are naturally vegan, gluten and refined sugar-free, quick and easy to make while also being wonderfully delicious! A delightful and decadent treat that everybody will love.

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Easy and healthy Snickers truffles

So, Halloween is in a few days, Christmas is right around the corner, and we’re all searching for this magic delicious and easy sweet treat recipe that everybody will love. These Snickers truffles are the ones! They check all the boxes : delicious, satisfying, healthy, ready in minutes with just a few simple ingredients, easy to store. In other words, Snickers truffles are the perfect gift for holiday season, Halloween treat, as well as a delicious go-to snack or dessert for whenever you have a sweet craving.

Only natural and healthy ingredients

Who said that you cannot treat yourself with good food? These Snickers truffles as are delicious for your tastebuds as they are good for your body. They’re naturally vegan, gluten-free, refined sugar-free, and packed with good-for-you ingredients.

To make Snickers truffles, you only need a few ingredients. However, it is important to choose them wisely and the best quality as possible to get the most out of this amazing treat.

• Peanut butter – both smooth and crunchy peanut butter work fine in this recipe, although I prefer the smooth one for a very creamy texture. Use natural peanut butter, made with only peanuts, no added oil, sugar or salt.
• Coconut flour – this fine flour made from coconut is naturally gluten-free and has a delicious light coconut flavor. It’s great to thicken the dough and make it easy to roll into balls.
• Maple syrup – is the only natural and unrefined sweetener we’re adding in this recipe for a light and delicious sweet touch. Alternatively, you can go for agave syrup or any other liquid sweetener.
• Vanilla extract – I love a little touch of vanilla flavor to these Snickers truffles. Use quality natural vanilla extract.
• Sea salt flakes – they are optional but amazing to enhance the flavors.
• Cacao nibs – they add crunchiness to the smooth and creamy truffle dough. If you can’t find cacao nibs, you can substitute with chopped dark chocolate.
• Cocoa powder – not all the cocoa powders are equal! Choose unsweetened, if possible raw cocoa powder.
• Coconut oil– you can use both natural or deodorized coconut oil. I love coconut flavor so I always go for the natural one, but if you’re not a big fan you can use deodorized coconut oil.
• Peanuts – Make sure you use natural, unsalted roasted peanuts for this recipe. You can also roast raw peanuts at home in oven.

How to make Snickers truffles

I often say that the simplest things are often the best ones! And these Snickers truffles are the best example. They are ridiculously easy to make: all you have to do is to mix all the ingredients, roll into balls, freeze, coat and voilà! You’re rewarded with delicious little Snickers goodness. The most difficult step is probably the 30 minutes wait before you can enjoy.

The first thing to make Snickers truffles is to prepare the dough. For that, you can use either a food processor, a blender or your hands. If you have a food processor or a blender at home, I really recommend to use it! It’s the quickest and easiest option to obtain a very smooth dough. But if you don’t, you can absolutely mix the ingredients by hand with a spatula in a mixing bowl. It can take a little more time and make your arm workout if using thick peanut butter.

Mix the peanut butter, coconut flour, maple syrup, vanilla and salt in the food processor or blender. Mix until completely combined, it can take about 1 minute. The dough must be thick, dense and compact, neither sticky nor too crumbly. If the dough is very dry and crumbly, add a little more peanut butter. If it’s too sticky, add a little coconut flour until you get the right consistency.

Lastly stir the cacao nibs into the batter and mix by hand with a spatula to incorporate.

Using a measuring spoon or a tablespoon, scoop out the dough and roll into bite-size balls between the palms of your hands. You can slightly humidify your hands with water to avoid the dough to stick and make it easier to roll.
Place the dough balls on a parchment paper lined tray or plate, and place in freezer to set for 30 minutes. It’s very important that the balls are very hard and cold before you dip into the chocolate coating sauce.

How to make chocolate coating

Snickers truffles are coated in a delicious chocolate shell and covered with chopped hazelnuts that bring a touch of crunchiness. So you have truffles that are smooth and creamy inside, and deliciously crunchy on the outside.

To make the chocolate coating, you can either make your own raw chocolate sauce or use directly dark chocolate. If you have the time and the ingredients, I really recommend you to prepare the raw chocolate sauce. Not only it’s super quick and easy – even more than just melting dark chocolate, but it is healthier, refined sugar-free, and the result is a very crisp chocolate shell.

Make your own raw chocolate

You only need one bowl and 3 ingredients to make raw chocolate coating : coconut oil, cocoa powder and maple syrup. Start by melting the coconut oil in a bowl until liquid. I microwave it for about 1 minute, but you can also melt it in a saucepan. Then, add the cocoa powder and the maple syrup and stir with a whisk until you get a perfectly smooth and runny chocolate sauce, without any lumps. That’s it! Your raw chocolate sauce is ready.

Once the Snickers truffles have firmed in the freezer and are very hard and cold, dip them one by one in the chocolate sauce to coat. Then, put the truffles back onto the lined tray and immediately sprinkle with the chopped peanuts. Proceed very quickly here as the raw chocolate solidifies very fast!

Can I use dark chocolate instead?

If you don’t have all the ingredients for the raw chocolate sauce, you can absolutely use any of your favorite dark chocolates to coat the Snickers truffles. I recommend to use high quality dark chocolate with at least 70% cocoa, to perfectly balance the rich peanut flavor.

If you’re vegan, make sure you’re buying vegan chocolate. Always check the ingredients list as chocolate, especially chocolate chips, can contain dairy products.

You might also like these raw healthy treats:

• Easy After-Eight Peppermint Patties GF
• Carrot Cake Slices sugar-free & GF
• Buckwheat Pumpkin Slices GF
• Healthy No Bake Brookie Bars GF
• Chocolate Coconut Schoko-bons slices GF
• Energy Balls 3 ways – brownie, carrot cake, cinnamon rolls GF
• Coconut Cream Cookie Dough Slices GF

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Raw Chocolate Peanut Snickers Truffles

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• Author: Alice Pagès
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 truffles 1x
• Category: dessert
• Method: freezer
• Cuisine: raw
• Diet: Vegan

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Description

Creamy chocolate peanut butter raw Snickers truffles that melt in your mouth are the perfect healthy treat to satisfy your sweet tooth. They are vegan, naturally gluten-free, refined sugar-free, and super quick and easy to put together! A delicious treat that everybody will love.

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Ingredients

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Truffles

• 1/2 cup + 2 tbsp smooth peanut butter
• 1/3 cup coconut flour
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 pinch of sea salt flakes
• 2 tsp cacao nibs

Chocolate coating

• 1/4 cup cocoa powder
• 2 tbsp melted coconut oil
• 1 tbsp maple syrup
• 1/2 cup roasted peanuts, chopped

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Instructions

1. Pour peanut butter, coconut flour, maple syrup, vanilla and salt in a food processor or a blender, and mix until completely combined. You can also mix all the ingredients by hand in a large mixing bowl with a spatula. The dough must be thick and compact, neither sticky nor too crumbly. Lastly stir the cacao nibs into the batter by hand. 
2. Using a measuring spoon or a tablespoon, scoop out the dough and roll into bite-size balls with your hands. You can slightly humidify your hands to avoid the dough to stick and make it easier to roll.
3. Place the dough balls on a parchment paper lined tray or plate, and place in freezer to firm for 30 minutes.
4. Meanwhile, prepare the chocolate coating. Melt the coconut oil then mix with the cocoa powder and the maple syrup in a bowl. Stir until you get a smooth and runny chocolate sauce without any lumps.
5. When the truffles have firmed, remove from the freezer. One by one, dip the truffles in the chocolate sauce to fully coat. Then, put them back onto the lined tray and immediately sprinkle with the chopped peanuts. Proceed quickly as the chocolate will solidify very fast.
6. Return the truffles to the freezer for 10 minutes, or until the chocolate coating is completely set.
7. Remove from the freezer and enjoy immediately. The truffles will keep in an airtight container in the freezer for up to 1 month

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Notes

1. Make sure to use smooth and runny peanut butter to make it easy to mix with the rest of the ingredients. If your peanut butter is too thick, quickly melt in a sauce pan over low eat. 
2. For the chocolate coating, you can also use quality dark chocolate. Simply chop then melt the chocolate in a double-boiler or in the microwave. 

Recette version française

Truffes au chocolat façon snickers

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• Author: Alice Pagès
• Prep Time: 20 minutes
• Cook Time: 40 minutes de prise au froid
• Total Time: 1 heure
• Yield: 8 truffes 1x
• Category: dessert
• Method: congélateur
• Cuisine: sans cuisson
• Diet: Vegan

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Description

Envie d’un dessert à la fois ultra-gourmand et sain? Ces truffes fondantes chocolat et beurre de cacahuète façon Snickers combleront toutes vos envies sucrées. Elles sont faciles et rapides à réaliser avec des ingrédients sains, sans cuisson, et naturellement sans gluten et sans sucre raffiné.

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Ingredients

Scale 1x2x3x

Truffes

• 175 g de beurre de cacahuète 
• 30 g de farine de coco
• 25 g de sirop d’érable
• 1 c. à c. d’extrait de vanille
• 1 pincée de fleur de sel
• 10 g de fève de cacao concassée

Enrobage chocolat

• 25 g de cacao en poudre
• 30 g d’huile de coco fondue
• 25 g de sirop d’érable
• 70 g de cacahuètes grillées concassées

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Instructions

1. Mélanger le beurre de cacahuète, la farine de coco, le sirop d’érable, la vanille et le sel dans un mixeur ou un blender, et mixer jusqu’à obtenir une pâte. A défaut, mélanger tous les ingrédients à la main avec une spatule dans un saladier. La pâte obtenue doit être dense et ferme, non collante ni friable. Ajouter les pépites de fève de cacao et les incorporer à la main.
2. A l’aide d’une cuillère, prélever des portions de pâte d’environ 25 grammes et les rouler entre les mains pour former des boules. Humidifiez-vous légèrement les mains pour éviter que la pâte ne colle.
3. Déposer les boules de pâte sur une plaque chemisée de papier cuisson et les placer au congélateur pour 30 minutes afin qu’elles durcissent.
4. Pendant ce temps, préparer l’enrobage chocolat. Faire fondre l’huile de coco dans un bol et mélanger avec le cacao en poudre et le sirop d’érable pour obtenir une sauce fluide, lisse et sans grumeaux.
5. Sortir les boules du congélateur. Une à une, plonger les boules de pâte dans le chocolat afin de les enrober complètement. Déposer les truffes sur la plaque chemisée et parsemer immédiatement de cacahuètes concassées avant que le chocolat ne durcisse.
6. Placer de nouveau au congélateur pendant 10 minutes jusqu’à ce que le chocolat soit complètement solide. Sortir du congélateur et déguster frais. 
7. Les truffes se conservent pendant 1 mois au congélateur dans un récipient hermétique.

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Notes

1. Je recommande d’utiliser un beurre de cacahuète onctueux qui sera plus facile à mélanger au reste des ingrédients. Si le beurre de cacahuète est trop épais, réchauffez-le dans une casserole à feu doux tout en remuant.
2. Pour l’enrobage au chocolat, vous pouvez également utiliser du chocolat noir de bonne qualité. Hacher grossièrement le chocolat et faites-le fondre au bain marie ou au micro-onde avant utilisation.