Espresso Peanut Butter Truffles
No-bake espresso-spiked vegan truffles with a creamy peanut butter center and a rich chocolate coating—perfect for snacking or showing off.
Ingredients
- Peanut butter – ½ cup natural and unsweetened
- Maple syrup – 3 tbsp nature’s candy
- Espresso powder – 2 tsp don’t skip
- Vanilla extract – 1 tsp because flavor
- Oat flour – ⅔ cup blended oats work fine
- Salt – ⅛ tsp to balance the sweetness
- Vegan dark chocolate – ¾ cup chopped
- Coconut oil – 1 tbsp for melt magic
Instructions
- In your drama-free mixing bowl, combine peanut butter, maple syrup, and vanilla extract. Stir until smooth like your favorite rom-com ending.
- Add cocoa powder, espresso powder, sea salt, and coconut flour. Mix well until thick and fudgy. You’ll know it’s ready when you question if this is legal.
- Scoop tablespoon-sized amounts, roll into balls. Try not to eat them all—try.
- Place on parchment-lined tray like you’re lining up soldiers for duty.
- Sprinkle with crushed espresso beans or chocolate chips for fancy energy.
- Chill in the fridge for 30 minutes. Or eat straight away because who are we kidding?
Notes
🔬 Nutritional Info (Per Serving – 1 Truffle):
- Calories: 110
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
🌱 Vitamins & Minerals (Per Serving):
- Iron: 8%
- Magnesium: 6%
- Vitamin E: 5%
- Potassium: 4%
- Zinc: 4%
💡 Tips & Notes:
- Want them firmer? Add more coconut flour. Want them softer? Microwave for 5 seconds.
- Store in an airtight container in the fridge for up to a week. Good luck with that.
- Add cinnamon or cayenne for a spicy twist that screams I’m complicated.
- Pair with coffee, wine, or a Netflix binge about powerful women with no regrets.