Peanut Butter Carob Chocolate Truffles


I have the perfect little no-bake sweet treat for you! Healthy and energizing peanut butter carob chocolate truffles!

Sweet. Simple. Peanut Buttery. Dark-Chocolatey. Decadent.

Those are the words that I would use to describe these little sweet and trendy truffles.

They are so delicious and addicting, I guarantee that you will not be able to eat only one. Try it and let me know if you succeed at being temperate!

These protein packed truffles are so good that honestly, I couldn’t leave the refrigerator alone so long as I knew they were in there!

Everyone I made these for loved them and I am confident that you will also! If you cannot consume peanuts, feel free to replace all of the peanut ingredients for almonds (or walnuts!). Get creative.

Enjoy the richness!


15 mins
15 mins

©Sweet n’ Savory Life
Author: Bella
Recipe type: Dessert
Serves: 12-16

12 soft pitted dates
¾ cup roasted peanuts
¼ cup macadamia nuts
⅓ cup carob powder (or cocoa powder)
¼ cup coconut flakes
1½ tsp pure vanilla extract

Place all ingredients into a food processor, and pulse a few times until all ingredients are granulated yet clumpy. If your mix can be described as “dry and grainy” rather than “kinda moist yet clumpy,” just add a tbsp of peanut butter or so and process until a coarse cookie dough texture is achieved.
Once the mixing is complete, remove the s-blade from the food processor, and use a spoon or even a small cookie scoop to retrieve some of the “dough” and roll it into a ball in the palms of your hands.
After each truffle is rolled, place in a container or on a cookie sheet.
Repeat the last step until all 12-16 truffles are made.

Note: You may store these truffles in your refrigerator for a week or so. Although I dare they will last in there a week because they are super good!


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