No Bake Peanut Butter Truffles

Happy Friday everyone! I’m assuming for many of you, it’s been a short working week- I’m certainly not complaining!

The holiday season is without a doubt one of the busiest times regarding seeing friends for multiple get togethers, brunches and meals. This year, I had several ‘potluck’ style shenanigans and was always assigned to bring the sweet treats….not sure why. As most of these get togethers were done for brunch or lunch, I didn’t want to bring something overly heavy or filling- something rich and satisfying to be the sweet ending to the meal.

I opted to make bite sized truffles, with a variety of coatings to the already delicious truffle base. The beauty of these truffles is that you can change up the coating to various combinations. I stuck to three varieties based on what I had on hand- a Nutella coating, a white chocolate and macadamia coating and a coconut flake coating. For those who don’t want to coat them- No stress- these truffles taste amazing on their own. Refer to this post for proof. Thank you Laura and Kierston for your weekly recipe appreciation hostings! Be sure to stop by to check out some mouthwatering creations!

Festive Truffles (Loosely adapted from Coles Magazine, December 13′)


Basic Truffle Base 

  • 125 grams whole grain high fiber cereal of choice, crushed finely (I used weet-bix honey bites)
  • 1 can [400 grams] of coconut cream (NOT cream of coconut)*
  • 3/4 cup nut butter of choice (I’ve used both peanut and almond butters)
  • 1 T coconut oil
  • 1/4 tsp sea salt
  • 2 tsp liquid stevia (Optional- If you don’t use a sweet coating)
  1. In a medium saucepan, add the coconut cream, nut butter and coconut oil. Heat on low until melted and just beginning to bubble. Remove from heat and stir in the crushed cereal of choice, sea salt and liquid stevia. Mix until fully incorporated
  2. Line a 9 x 9 inch tin with baking paper. Pour the truffle mixture into it and spread evenly. Refrigerate until firm (Approximately 2 hours).
  3. Using a tablespoon, scoop up mixture and roll into equal sized balls and set aside- Either keep as they or continue on if you want to add a delicious coating
  4. Using a metal skewer, dip each of the truffles into one of the coating mixtures below.
  5. Chill on a plate for at least an hour.

Note- If you don’t have access to coconut cream, this can be replaced with condensed milk- however I would recommend you do NOT coat them with anything sweetened if you choose to follow this variation. These truffles should be stored in the fridge for up to 2 weeks or even frozen in batches. However, that wouldn’t be a possibility, as they won’t last that long.


Nutella coating-

  • 1/4 cup Nutella/Chocolate Hazelnut spread
  • 120 grams dark cooking chocolate

Melt Nutella and cooking chocolate either in the microwave or over the stovetop.

White chocolate and macadamia crumble coating-

  • 120 grams white cooking chocolate
  • 1/2 cup crumbled macadamia nuts/nuts of choice

Melt the white cooking chocolate either in the microwave or over the stovetop. Place the crumbled nuts in a shallow dish. Once truffles have been covered in chocolate, roll them in the crushed nuts.

Coconut coating-

  • 120 grams dark cooking chocolate
  • 1/2 cup + shredded, unsweetened coconut

Melt the dark cooking chocolate either in the microwave or over the stovetop Place the shredded coconut in a shallow dish. Once truffles have been covered in chocolate, roll them in the shredded coconut.


Hope you all have a great weekend- Hope to see you guys pop by Sunday for this week’s round of ‘Spill it, Sundays‘- where you can highlight 5 (or any number, really!) of the most shocking or random things you either came across- it can be to you, on TV, in the media, ANYTHING! (But seriously- The breakup of Khloe and Lamar DOES. NOT. COUNT.). 

What are your plans for this weekend?

Are you known amongst your friends/family for sweet or savoury?

Are you a fan of desserts at non traditional times? 


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    57 thoughts on “No Bake Peanut Butter Truffles

    1. I love truffles but I am definitely savoury. I could skip desert any day but would never skip the antipasto plate. Ever. I can eat italian meats and olives like its my job!

    2. I love all of these… can you send me a box ASAP? Even though I need to detox from SO MUCH CHOCOLATE (as I eat chocolate energy bites before a run).

      I’m headed to NYC tonight to meet my best friend then we’re going to Montreal tomorrow morning for New Year’s! So excited.

      I’m known amongst my friends for mostly baking… and just healthy cooking in general. My family was annoyed at the lack of butter/salt/unhealthiness at Christmas. I had to lie about my pumpkin pie not having sugar… whoops.

    3. As soon as I saw Nutella I was a goner. I love the stuff – it’s definitely like crack. And since I fell in love with coconut this year, I was doubly sold. I am known amongst my family as the rabbit… -_-. Lol. Little do they know I can down chocolate, like those truffles above, like no other.

    4. Those truffles look great & love the versatility!
      My weekend plans are working all weekend – boo!!! Hope you have a great weekend though!! 🙂

    5. I’m pretty sure people would be shocked if I ever brought a savoury dish to a party… I’m definitely known for having a huge sweet tooth. Whenever I go to a dinner or something, I’m not usually huge on the actual meal, but then I’m ALL over dessert. I guess I’m just sweet to my core 😉

      These look amazing, though. I love how you varied up the toppings — it’d give me an excuse to eat way more than one. You know… to figure out which coating I like the best.

      1. I like your thinking 😉 I should just make different coatings and just faceplant them all.

        The day you bring a savoury dish somewhere will be a very strange occurrence- that, or if you suddenly ate bacon and eggs for breakfast.

    6. I seem to always be assigned to dessert duty – and I ALWAYS save room for dessert, opting for seconds on dessert instead of even a whole plate of traditional food – speaking of desserts, love these healthier truffles Arman!

    7. You know that I’m all over the nutella coating! I’m definitely known in my family for having a sweet tooth – no matter what the occasion is, it’s pretty much guaranteed that I’ll be bringing dessert!

    8. I need these to be my after breakfast, after lunch and after dinner dessert snack. OOOMG. I have such a sweet tooth (though I like to think it’s not as bad as it used to be) and I think dessert is acceptable basically anytime.

    9. The white chocolate and macadamia nut version sounds AWESOME. I love that type of cookie, so I imagine it is fantastic in these!

    10. I usually bring the sweets too! They’re just my favorite to make because I always figure that they need testing before I can give them to anyone else 😉
      It’s amazing how the truffle base is so healthy! My mom and I are planning on making truffles this weekend, but they are no where near healthy… dark chocolate and heavy cream – that is IT. But ohhhhhh man are they a little piece of heaven! And besides chocolate is good for the soul 😛

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