Peanut Butter Chocolate Coconut Truffles! A healthy candy recipe that's the perfect alternative for Halloween candy! Gluten & grain-free, vegan, dairy-free!

Also, can we just talk about allll. the. candy?! Ugh. I love peanut butter M&Ms as much as the next person, but do we need to go door-to-door to collect pounds of sugar from our neighbors? The only redemptive component of this holiday, for me, is the fact that my kids look insanely cute in their costumes. However, they wear costumes and play dress up just about every day of the year, so once again, Halloween, I'd be happy if you didn't exist.

I know what you're thinking, easy there Debbie Downer. Ok, in my attempts to cope with the fact that October 31st comes every year {so resistance is futile}, I've decided to recreate and, dare I say, improve one of my favorite candies with the recipe for these Peanut Butter Chocolate Coconut Truffles! This recipe is even better  than a mounds bar, because...peanut butter & chocolate, need I say more?

Not only are these Peanut Butter Chocolate Coconut Truffles improved by being coated with the best sweet combination known to man, but they are a great healthy alternative to all the store-bought varieties that you will slowly be throwing away when your kids aren't looking until Thanksgiving! {C'mon we all do it}.

Ritch, who isn't much of a healthy dessert person, absolutely raved about these Peanut Butter Chocolate Coconut Truffles! He said he loved them, and even remembered them weeks later when he requested that I whip up another batch! Once again, a rarity for my hubby!

How to make Peanut Butter Chocolate Coconut Truffles

There are a few important things to note about making this recipe.

1. It's MESSY! Making these truffles by hand is so messy you will think you're doing it wrong. Get ready for oil dripping and lots of hand washing. The trickiest part is forming them into the shape you'd like....which is why I recommend using an alternative method....
2. Use molds!! I highly recommend using a silicone mold or lined mini muffin tin. I have included instructions in the recipe for both methods, however this is the one I recommend most highly!  This method requires an extra freezing step, but it's SO worth it!
3. Toppings. Add the toppings immediately after placing the dipped truffles on the wax paper. Since the coconut filling is frozen, the chocolate will harden quickly, and if you wait too long the toppings will not stick!

Peanut Butter Chocolate Coconut Truffles: Substitutions 

There isn't a lot of room for substitutions in this recipe, but here are a few!

• Coconut. Flaked, desiccated, shredded, all of it works great in this recipe. Just be sure to use unsweetened varieties!
• Chocolate. Use the percentage of chocolate darkness that you prefer! My favorite is between 60 & 70% cocoa, but it's different for everyone!
• Peanut Butter. Any nut or seed butter works well in this recipe!

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Peanut Butter Chocolate Coconut Truffles

Laura

Peanut Butter Chocolate Coconut Truffles! A healthy candy recipe that's the perfect alternative for Halloween candy! Gluten & grain-free, vegan, dairy-free! 

5 from 2 votes

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Prep Time 10 mins

Chilling time 2 hrs

Total Time 2 hrs 10 mins

Course Dessert

Cuisine American

Servings 18 truffles

Calories 67.2 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Coconut Filling:

• ▢ 1 ½ cups shredded or desiccated coconut
• ▢ 2 TBS coconut oil melted
• ▢ 2 TBS raw honey or maple syrup
• ▢ ¼ tsp salt
• ▢ ½ tsp vanilla
• ▢ 1 tsp coconut flour

Chocolate peanut butter coating:

• ▢ ½ cup chopped chocolate
• ▢ ¼ cup peanut butter

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Instructions

 

• Melt coconut oil and honey (if raw and in solid state) for 30-60 seconds in the microwave.
• Add coconut, coconut oil, honey/maple syrup, salt and vanilla to your food processor or blender and process until the mixture begins to clump together, about 30 seconds.
• Add coconut flour and process for another 30 seconds. You may need to stop and scrape down the sides and continue processing.

Using your hands:

• Line a baking sheet with wax paper. Set aside.
• Using measuring scoop, form 1 TBS portions of the mixture into your desired shape and set them on the prepared baking sheet/wax paper. Using your hands is VERY messy.
• Transfer to the freezer and freeze until hardened (1-2 hours).
• Once they are frozen, melt chocolate and peanut butter together until smooth.
• Working quickly dip the frozen truffles into the chocolate/peanut butter mixture and place on wax paper.
• If desired, sprinkle the tops with crushed peanuts, sea salt, etc. return to freezer until set.
• Let set at room temperature or in the fridge/freezer until set.

Using a mold:

• Melt chocolate & peanut butter in a microwave safe dish. Stir until smooth.
• Use half of the chocolate/peanut butter mixture to line each well of the mold or lined mini muffin pan until evenly coated. Freeze until set.
• Press 1 TBS of the mixture into each well of the mold/muffin tin.
• Freeze for at least 1 hour.
• Use the remaining chocolate/peanut butter mixture to cover the top of the truffles.
• If desired, sprinkle the tops with crushed peanuts, sea salt, etc. return to freezer until set.

Nutrition

Serving: 1truffleCalories: 67.2kcalCarbohydrates: 3.8gProtein: 0.5gFat: 6gSaturated Fat: 5.4gSodium: 31.8mgPotassium: 1.7mgFiber: 0.9gSugar: 2.4g

Tried this recipe?Let us know how it was!

I won't let my dislike for a particular day and what it represents get in the way of my kids enjoying it! Our neighborhood really goes nuts on Halloween, I'm talking thousands of kids all over the places {not an exaggeration}! So we've decided that it's a great way to have fun with our neighbors and friends!

But I prefer healthier homemade treats like these Peanut Butter Chocolate Coconut Truffles over pre-packaged candy any day of the year!

Question: Halloween...love it or hate it?! 

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