dark chocolate peanut butter walnut truffles

This is the recipe I deleted the photos to last Sunday.

The reshoot may have turned out better.  Funny how that works.

This recipe is inspired by the evil truffle walnuts I tasted at Whole Foods.  Have you tried them?  Maybe you’re more familiar with the organic chocolate truffles they make?  They come in a red box and are truffle perfection—in my opinion.  However, I am no truffle connoisseur.

Anyway, back to the walnut truffles.  They’re basically a whole walnut, dipped in a fudgy + slightly sweet dark chocolate coating, and then dusted with cocoa powder.  Not rocket science, but so simply delicious.

dark chocolate peanut butter walnut truffles | edible perspective

Their ingredient list calls for cocoa butter which probably helps with stabilization.  I haven’t picked up cocoa butter for cooking yet, so I used coconut oil instead.  I also added peanut butter because who doesn't like peanut butter and chocolate?  Instead of melting chocolate chips I used unsweetened cocoa powder to keep the ingredient list to a minimum.  They are lightly sweetened with honey and then tossed in cocoa powder to finish them off.

dark chocolate peanut butter walnut truffles | edible perspective

Slightly messy, completely addicting.

dark chocolate peanut butter walnut truffles | edible perspective

Print this!

Dark Chocolate Peanut Butter Walnut Truffles yields 32-40 whole walnuts

  • 32-40 whole walnuts
  • 3 tablespoons creamy peanut butter [not the oil on top kind]
  • 2 tablespoons coconut oil
  • 1/2 cup plus 2.5 tablespoons cocoa powder
  • 2 tablespoons honey
  • 1/8 teaspoon fine grain sea salt
  1. Line a pan parchment paper.
  2. Melt the coconut oil and peanut butter over med-low heat.
  3. Take off the heat and whisk in the 2.5 tablespoons cocoa powder, honey, and salt.  The mixture should be thick but pourable.
  4. Coat walnuts one by one completely and place on the parchment lined pan .
  5. Place in the freezer to set for 30 minutes.
  6. Place the cocoa powder in a bowl and coat the walnuts one by one with the help of a fork.
  7. Store in a sealed container in the fridge.

notes: Pecans would also work well but almonds or peanuts may be a bit more difficult to work with.  Add 1/2 teaspoon cinnamon if desired.  Use maple syrup instead of honey to make vegan. 

dark chocolate peanut butter walnut truffles | edible perspective

I swear yesterday was Monday.  I blinked and now it’s Friday.

Happy weekend!

Ashley