Peanut Butter Chocolate Fudge Truffles (Vegan, GF)

 I've been working on my chocolate "candy" game for quite some time now, and I finally have got the sweetener : chocolate : nut butter ratio SPOT ON.  I'm so excited to share these with you! 

My main motivation for wanting to perfect my own decadent chocolate truffle is because I studied abroad in Greece two years ago. In Thessaloniki, Rome, Brussels, and London, we tried such creamy, luxurious chocolates. They filled me up with happiness and sugar, and I'm willing to bet that more than 90% of them contained milk. γάλα. Latte. Lait. 

These chocolates were tasty in the moment, but in the hours and days that would follow, I would see the effects on my digestion and skin. Thank you, dairy allergy.  

Upon arriving home to the States in December, I cut out dairy completely; ever so thankfully, after a few months of eating dairy-free, my skin cleared up and my digestion was back to normal functionality. 

Eating dairy-free is easy for me, except when I happen upon a chocolate shoppe with friends. I'm instantly nostalgic, and I yearn for my study abroad days, where I didn't have a care in the world about the effects of these milky chocolates on my body. The only thing that mattered was the taste. 

What if there was a way to combine a.) saving myself and many others from annoying impacts of dairy and b.) rich, melt-in-your-mouth, gooey, and extra-rich chocolate truffles? 

My friends, I've found the answer. 

Peanut BUtter Chocolate Fudge Truffles (Vegan, Gluten-free)

Serves: 12


  • 4 tablespoons pure Vermont maple syrup
  • 4 tablespoons organic peanut butter (any nut/seed butter will work)
  • 4 tablespoons raw cacao powder


  • Mix ingredients together in a small bowl
  • Let chill in the fridge for 20 minutes
  • Scoop out batter and roll into quarter-sized balls
  • Sprinkle a bit of cacao powder on top of the truffles
  • Pop in freezer for 60 minutes
  • Eat!


  • Makes 12 quarter-sized truffles, or 24 dime-sized truffles
  • I recommend keeping these in the freezer or in the fridge. If you keep them at room temperature for too long, they'll start to lose their shape and melt