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quinoa chocolate peanut butter truffles on a plate

Crispy Toasted Quinoa Chocolate Peanut Butter Truffles

Deliciously crispy toasted quinoa chocolate peanut butter truffles naturally sweetened with a bit of pure maple syrup. These amazing, easy quinoa peanut butter truffles are easily vegan, taste like a crispy Reese's cup, and have a boost of protein thanks to the peanut butter and quinoa!

Course Dairy Free, Dessert, Gluten Free, Vegan
Cuisine American
Keyword chocolate peanut butter truffles, quinoa peanut butter truffles
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9 truffles
Calories 203 kcal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • 1/4 cup uncooked 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

Instructions

  1. 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.

  2. 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.

  3. Roll dough into 9 balls and place on a baking sheet lined with parchment paper. Place in the freezer for 15 minutes.

  4. 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.

  5. 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.

Store in the fridge: feel free to keep these quinoa peanut butter truffles in an airtight container in the refrigerator for up to 2 weeks.

Store in the freezer: these truffles will stay good in the freezer for up to 3 months. When you're ready to eat one, let it soften just a bit at room temp and enjoy!

Nutrition Facts
Crispy Toasted Quinoa Chocolate Peanut Butter Truffles
Amount Per Serving (1 truffle)
Calories 203 Calories from Fat 123
% Daily Value*
Fat 13.7g21%
Carbohydrates 13.4g4%
Fiber 2.6g11%
Sugar 5.8g6%
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.