Today we still have a tasty chocolate recipe for you that you can also give away beautifully packaged super last-minute: Walnut peanut butter chocolates. Full of good fats, proteins and carbohydrates. These snack perfect pre-workout or post-workout. And all these energy balls are raw vegan and it takes only 5 minutes to make them.
Walnut and peanut Butter Balls are a perfect example of how something that tastes really good can also be easy to make. They have that same lovely coating of dark chocolate, with a smooth and creamy peanut butter filling that is almost fudge-like in textur
This recipe is Gluten Free. These are a tradition at my house. I make them every Christmas and sometimes Thanksgiving and New Years. Valentines Day is a good time to make them too.
I love this recipe plain and simple. I think it’s even better than Reese’s Peanut Butter Cups. Who doesn’t love chocolate, walnut and peanut butter?
Walnut peanut butter chocolates
Somehow you have to be creative when you get 3 kg of walnuts for free. In keeping with the chocolate season of the year, I dared to try a new chocolate recipe: walnut peanut butter chocolates. My dear friend Marlene brought me super addictive peanut butter chocolate things from the USA last summer and infected me a little with her addiction.
If you need more praline inspiration, you should stick your nose in our praline collection mail.
Ingredients for the walnut peanut butter chocolates
80 g soft butter
130 g sugar
50 g walnuts
80 g peanut butter
30 g butter biscuits
130 g flour
2 tbsp milk
1/8 tsp salt
300 g dark chocolate/couver coating
For approx. 45 pralines
How to make walnut peanut butter chocolates
First crumble the walnuts and biscuits with a Blitzhacker finely.
Beat the sugar in a bowl together with the soft butter until creamy. Then add the milk, peanut butter and walnuts. The sugar should be completely dissolved after mixing. Then mix in the biscuits and flour with the salt.
Form small balls out of the dough and put all balls in the freezer for one hour.
Melt the chocolate over a water bath. Then take the balls out of the freezer and dip them into the liquid chocolate. Let the chocolate drip off on a grid and cool the pralines. Then put it in the fridge and keep it there. Directly chilled, they taste best.
I’ve added various recipe videos for you below
Peanut Butter Truffles Recipe | How to Make Peanut Butter Balls
Makes about 18-20 balls
1 cup (250g) Smooth peanut butter
6 tablespoons (90g) butter, softened
1¾ cups (220g) Powdered sugar
1 teaspoon Vanilla extract
8oz (225g) Dark chocolate
2 teaspoons Coconut oil
1. In a large bowl beat peanut butter, vanilla extract and butter until incorporated and smooth. Add powdered sugar and beat until incorporated.
2. Refrigerate for 30 minutes.
3. Roll peanut butter mixture into small balls. arrange on a baking tray lined with parchment paper. Refrigerate for 1 hour.
4. Chop the chocolate, place in a heatproof bowl, add coconut oil and set the bowl over a pot with simmering water (double boiler). Let the chocolate melt completely. let cool for 5-10 minutes.
5. Dip each peanut butter ball into the melted dark chocolate, shaking gently to remove the excess and place back onto the baking tray.
6. Allow to set in the fridge for at least one hour before serving.
Chocolate Peanut Balls
The Moroccan Cookie Series is here! Let’s start with a 3 ingredients, no-bake chocolate peanut balls!
– 9 oz / 250 grams dark chocolate
– 12 oz / 350 grams roasted peanuts
– 1/3 cup / 100 grams honey (to taste)
1- First melt the chocolate in a bain marie. In a pot, boil some water then place on top a bowl containing the chocolate.
2- Grind the roasted peanuts into crunchy medium-small chunks.
3- Once the chocolate has melted, pour it in a deep plate.
4- Add the honey.
5- Add the ground peanuts and mix well.
6- Take small amounts of the chocolate mixture and roll them into balls the size of a walnut. place each chocolate peanut ball in a small paper cup.
7- Refrigerate the chocolate peanut balls for at least 2 hours before serving.
8- You can keep them in an air tight container in the fridge for up to 2 weeks… that if you have any left!
– 1/2 cup creamy peanut butter
– 3 tablespoons unsalted butter, room temperature
– 1/2 teaspoon vanilla
– 1 cup powdered sugar
– 8 ounces chocolate (I use a mixture of dark and milk)
– 1 1/2 teaspoons vegetable shortening
Using an electric mixer, beat together the peanut butter and butter until smooth.
Add vanilla and powdered sugar and mix together until completely combined. This mixture may seem dry and crumbly, but it will come together.
Use a small cookie scoop or a teaspoon-size measuring spoon to make small balls. Roll in hand to create a smooth ball. Place on parchment-lined baking sheet and chill for 30 minutes.
While truffles are chilling, melt chocolate. I use a quick temper method. Chop chocolate and melt roughly 3/4 (six ounces) in the microwave, stirring every 30 seconds until melted.
Once fully melted, add remaining two ounces of chopped chocolate and shortening. Stir until the chocolate is smooth and silky.
Using a fork, dip prepared truffles in chocolate, tapping off extra chocolate.
Place on parchment-lined baking sheet. Let cool until chocolate is hardened.
Store in airtight container in refrigerator if truffles are not eaten within three days.