VEGAN PEANUT BUTTER CREAM FILLED CHOCOLATE TRUFFLES
Want to make an impression and memory on your guests? How about serving them Peanut Butter Cream Filled Chocolate Truffles!
I came up with this idea after finding these adorable mini cups at Pier 1. They are actually mini espresso shot cups, but just in case you can’t find these, regular shot glasses or mini espresso shot cups will work great.
Every truffle I’ve had is typically just a chocolate ganache rolled in sugar or nuts, etc. However, these are filled with vegan peanut butter whipped cream and then covered in chocolate….different and delicious! Did I mention this entire recipe is just 6 ingredients?
Ultra light. Creamy. Peanut butter clouds. These were so amazingly easy too. After I ate one, I was immediately reminded of Ferrero Rocher candies minus the crunch, but ultra creamy.
Recently, I made this decadent double chocolate whipped cream. It was so amazing, I couldn’t keep my fingers out of the bowl. I wanted to think of a way to eat this whipped cream again, but in a new way. These vegan truffles were born. Vegan peanut butter creamy mousse filling inside a chocolate shell? Yes, please.
Vegan Peanut Butter Cream Filled Chocolate Truffles
Ingredients
- 1/2 cup coconut cream (from 1 can of full-fat coconut milk that has chilled in the fridge overnight, preferably 2 days (you will only be using the cream from the top-about 1/2 cup, use 2 cans if doubling the recipe since there is only about 1/2 cup cream in each can)
- 2 tablespoons unsweetened cocoa
- 2 tablespoons coconut sugar
- 1/2 teaspoon bourbon vanilla
- 1/2 cup creamy peanut butter with no added oil/sugar
- 1 cup vegan chopped chocolate bar or chocolate chips of your choice
NOTE
- These can be made the day before an event and stored in the fridge. Make sure to use a quality brand of coconut milk because if the cream part is too liquidy, it will not whip up properly. I like Thai Kitchen found in the Asian section of the grocery store. I find it to be best. Also, this makes a dozen, so if you have a large gathering, double the recipe .
Instructions
- Take the chilled coconut milk from the fridge and scoop out the hardened cream only. If after chilling over night, the cream is still liquid, then it's not going to set properly and you need a different brand or can. Whip it for a few minutes until soft peaks.
- Whip in the cocoa powder, sugar and vanilla. Next, fold in the peanut butter.
- Place bowl in the fridge to firm up and set, at least a couple of hours. Or you could try the freezer, just until they are firm enough to scoop out, but not frozen.
- Line a cookie sheet with parchment paper and remove the set cream from the fridge. You will need to work quickly since the cream will start to soften.
- Using the melon scoop or small cookie scoop, form the mixture into balls and place them on the parchment paper. Place the sheet in the freezer this time, until they are frozen.
- Just before you are ready to remove the truffles from the freezer, you will need to melt the chocolate.
- Melt the chocolate either by using a double boiler or the microwave. I used the microwave. Place the chocolate chips in a shallow bowl and microwave at 30 second intervals, stirring after each 30 seconds until the chocolate is almost all melted, being careful not to burn. Stir until smooth and creamy.
- Dip and coat the truffles in the chocolate and swirl them against the side of the bowl to drain off any excess. It may also help to coat them by using a spoon if necessary. Work quickly as the cold truffles will start to change the temperature of the chocolate. This was still fairly easy though and done in about 10 minutes. Place each truffle back on the parchment paper and they will harden almost immediately. Tip: With any remaining chocolate, pour it onto a plate lined with parchment. Place in the fridge to harden and then break into pieces to eat.
- Store in the fridge and the centers will soften again and become indulgent, creamy pillows. They must remain in the fridge to keep firm and you can remove them right before serving.
If I have cans of coconut cream, can I use those as is or do I need to modify them in some way? Can I just refrigerate and begin from there?
Thank you! I cannot wait to make these. 🙂
I love making truffles Brandi, I always use a standard mix of double cream and chocolate with various flavourings. Port and stilton being the last batch. I am intrigued by your use of coconut milk and peanut butter. The consistency of these witha fairly hard shell too look amazing.
Thank you so much. They really are delicious and taste just as sinful as typical truffles. I hope you try them!
Hi Brandi! I’ve just discovered your blog and it’s really inspired! You definitely have a talent for inventing creative treats that are both delicious and good for the heart and waistline (in moderation, of course!). I’ll be trying this recipe… thanks 🙂
Thank you so much for your wonderful compliments and following/discovering my blog! Please let me know when you try them and how they turn out!! 🙂
Wow! These look AMAZING! I want one…or three now!
I have a can of coconut milk in the fridge. I always keep one in there, ready to be used in sweet recipes. The only ingredient I don’t have is chocolate! But I can fix that.
I’m not sure if my peanut butter will work? It’s smooth, no added oil, sugar or salt. Just nuts. Is that creamy enough?
Hi Ally! Thank you very much! Yes, absolutely that will work. Creamy peanut butter with no additives is what you should use since I created the recipe based on my peanut butter having none of that as well. Please let me know if you make them!! Enjoy!!
Mm, worked great. Totally reminds me of peanut butter cups.
Awesome! I’m so glad you enjoyed them…I was wondering if you ended up making them. Thanks again for trying them and letting me know! 🙂
Making these ASAP-They are super simple and look delicious:)
Thank you! Yes, they are incredibly easy and taste so rich and delicious. Let me know if you try them! 🙂
This sounds seriously delicious. All my favorite flavor combinations. And those little cups are darling!
Thank you so much! They were so delicious! I fell in love with those cups too when I saw them 🙂
Oh they look good Brandi!!
Thank you so much Anne! They are quite decadent 🙂
Waw! These dessert cup truffles look so wonderful, tasty & fabuliscious too, dear Brandi!!
MMMMM!
Thank you Sophie so much, they are delicious!
These look DELICIOUS! Not to mention this is an adorable gift idea. All my friends/family LOVE treats so this is definitely a must!
Thanks Brittany! They are decadent, peanut butter heaven! Great gift idea…just add a “refrigeration note” to it. 🙂
oh my….. yum. I have to make these!
Thank you, they’re so easy, I hope you enjoy!
These are so fun!! They look pretty easy and just plain delicious! Great idea to use the pretty little shot glasses.
Thank you so much Julia! They are very easy. My friend just made them as a gift for another friend! 🙂
Awesome idea! Finally, another way to use all my old shot glasses from college! (just kidding :)) These look so yum!
Lol! Hey, whatever works right?! Thank you 🙂
OMG they look divine!
Thank you so much!!
awesome idea! They’d be great at Christmas 🙂
Thank you!! I agree these will be great for a Christmas party and you can make them any flavor really you want…people will always remember you for serving them a “shot” of truffle!! Hehe 🙂 The recipe will definitely need to be doubled or trippled though for a party.
Thanks for dropping by and leaving such a sweet message on my blog! So happy to have found your yummy site too 🙂 These truffles look delish!!
Thank you so much Kristina…I appreciate you coming by mine too! Yours is amazing and I can’t wait to make some of your yumminess on your site! 🙂
Wow, these look like heaven!
Aww thanks Leah..they sure ARE!!
Yum these look absolutely delicious. Looking forward to trying them out! Emily 🙂
Thank you so much Emily! Let me know if you do 🙂
I have a Mark Bittman truffle recipe I fully intended to veganize with the coconut cream and melted dairy free chocolate and give as neighbor Christmas gifts! Love the idea of adding peanut butter. YUM!
Thank you Somer! Yes, these cups were screaming for something creative when I found them…and I used to make truffles all the time as gifts too but knew I had to create them vegan but still be JUST as good, but honestly, these are better. Way more decadent. The peanut butter takes them over the top and helps firm them. If you give them as gifts, use more peanut butter or a thickening agent or extra cocoa powder mixed with the coconut cream, because the cream inside softens some, even with the outer chocolate layer..making them soften slightly. That’s why these shot cups work perfectly 🙂
Melted chocolate should do the trick! Thanks for the tips, homemade truffles of any kind are best refrigerated anyhow. I’ll just have to include a note with them to say refrigerate ASAP!
Oh yeah absolutely, I thought you were referring to doing the creamy middle but just the traditional way of chocolate of course will work! I’m sure your friends will love you for making them truffles, haha! 🙂
Sorry, I’m totally confusing you, but yes, I want melted chocolate, coconut cream AND the peanut butter in the ganache center 🙂 !
Oh heck yeah!! That sounds delish to me!! 🙂 🙂
🙂 I KNOW! 🙂
Shot shot shot shot shot shot shot shot shot shot shot shot shot shot shot, everybody!
Sorry don’t know if you are a fan of the song but these look delicious 😀
Cheers
Choc Chip Uru
Lol! Don’t know the song but sounds hilarious! Thank you!
Absolutely delectable! This shot glass truffle is definitely a must have! And I must create a Pinterest too!
Thank you Judy!! Yes, you do! It’s addictive 🙂
Pinned and must say salivating and wanting one right now! Incredibly delicious!
Thank you so much!! I appreciate that! Yeah, the photos really capture their amazing texture but in person, whoa!