Crispy Toasted Quinoa Chocolate Peanut Butter Truffles

A healthier version of chocolate peanut butter truffles made with clean ingredients like toasted quinoa, pure maple syrup, and oat flour. These are deliciously crispy and crunchy, and taste just like a peanut butter cup. A perfect gluten free and vegan treat!

Prep Time
20 min
Cook Time
30 min
Total Time
50 min

I hope your weekend was as lovely as ever. I spent Saturday morning rowing 21,000+ meters (a half marathon) at Iron & Oar, a local Chicago workout studio. Honestly I had only rowed maybe once before signing up for the half marathon. Not sure what I was thinking, but I’m happy that I committed to it. Not only was the race actually fun, but my legs hurt in the best way. That sounds odd, but if you love a good tough workout you know what I mean. Best yet, we got 3rd place and didn’t even train! WHOOP!

After the race, I enjoyed a GIANT cheat meal with Tony, followed by two of these chocolate peanut butter truffles that were waiting patiently for me in the freezer. I’m obsessed with the crispy, crunchy texture and how they resemble the taste of peanut butter cup.

chocolate peanut butter truffles on tray

Traditional peanut butter truffles usually call for powdered sugar, butter and sometimes shortening. My version is much healthier with clean ingredients.

The base of the the quinoa chocolate peanut butter truffles are made with:

peanut butter

a touch of vanilla extract

pure maple syrup (only 2 tablespoons!)

a small amount of oat flour

toasted quinoa (!!!!)

chocolate peanut butter truffles

Toasted quinoa might just be my new favorite thing, and it’s quite easy to make. Just toss cooked quinoa with a very small amount of coconut oil and coconut sugar (or brown sugar), then you’ll simply spread out the quinoa on a baking sheet and toast it in the oven until it turns beautifully golden brown and crunchy. Simple enough, right?

The toasted quinoa is mixed with the peanut butter to create the best crunch EVER, then of course they’re covered in antioxidant-rich dark chocolate and sprinkled with sea salt. It’s as if I made a healthy & crispy Reese’s Egg.


chocolate peanut butter truffles


This recipe was created for Ancient Harvest‘s Quinoa Cookie Swap Sweepstakes which starts today! There will be 12 festive holiday cookies featured over on Ancient Harvest’s Facebook page (starting on Monday, December 7th at 8am MST). To enter the sweepstakes, all you have to do is head over to their FB page, pick your favorite cookie and pin it!

Did I mention the prizes include a Kitchen Aid mixer and an amazing baking pack (valued around $700). So don’t forget to head to their Facebook page to enter into the sweepstakes!

Happy holidays, friends! Hope you enjoy a (healthier) truffle or two. xo!

Crispy Toasted Quinoa Chocolate Peanut Butter Truffles

5 from 1 vote
chocolate peanut butter truffles on tray
Course Dessert
Keyword chocolate peanut butter truffles
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serves 9

A healthier version of chocolate peanut butter truffles made with clean ingredients like toasted quinoa, pure maple syrup, and oat flour. These are deliciously crispy and crunchy, and taste just like a peanut butter cup. A perfect gluten free and vegan treat!


  • 1/4 cup uncooked Ancient Harvest quinoa
  • 1 teaspoon melted coconut oil
  • 1 teaspoon pure maple syrup
  • 3/4 cup all natural drippy peanut butter
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons gluten free oat flour
  • 3.5 ounces of 72% or higher dark chocolate (I used an 85% bar)
  • Coarse sea salt, for sprinkling


  1. Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper and set aside.
  2. Add 1 teaspoon coconut oil to a skillet and place over medium low heat. Once coconut oil melts, add in quinoa and toast for approximately 5 minutes or until the quinoa begins to pop and turn just a slightly golden brown; be sure to stir frequently. Once quinoa is toasted, turn off the heat and immediately add in 1 teaspoon of pure maple syrup; stir for 30 more seconds, then remove quinoa from heat and transfer to wax or parchment paper and spread in an even layer to cool slightly.

  3. In a medium bowl, stir together peanut butter, maple syrup and vanilla extract until well combined. Add in oat flour and stir to combine. Fold in toasted quinoa. The dough should be soft.

  4. Roll dough into 10 balls and place on a baking sheet lined with parchment paper. Place in the freezer for 15 minutes.

  5. After peanut butter balls have been frozen and are ready to be coated: melt dark chocolate in a small saucepan over low heat. Alternatively you can melt the chocolate in 30 second intervals in the microwave, stirring at each interval until chocolate is melted. Once chocolate is melted, transfer to a small bowl. Dip each ball in chocolate until it is fully coated. Tip: Place a fork under each truffle and gently place the truffle in the melted chocolate. I always have a spoon with me as well to ensure that I can spoon chocolate over the truffle. Lift the truffle up and tap the fork against the top of the saucepan then transfer to a baking sheet and slide fork out. It sounds easy, but it can be difficult to get truffles to be pretty looking.

  6. Sprinkle truffles with coarse sea salt then place in the fridge for 10-15 minutes or until the chocolate hardens. Makes 9 truffles. Feel free to double the recipe if you are making it for a party.

Recipe Notes

To make vegan/dairy free: Use a vegan dark chocolate bar.

Servings: 9 truffles
Serving size: 1
Calories: 203kcal
Fat: 13.7g
Carbohydrates: 13.4g
Fiber: 2.6g
Sugar: 5.8g
Protein: 5.7g


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