The best and easiest dessert with a bit of a twist, these Chocolate Peanut Butter Miso Truffles will be the star of your snack or dessert spread. It sounds a little strange to add miso, but trust me on this one. Five ingredients and thirty minutes separate you from sweet nirvana.
If you know me, you know I am a sucker for a chocolate/peanut butter combo. You might also know that I love a savory moment and adding secret ingredients to things. Well, now I can honestly say that these babies are no longer a secret!
And trust me, you will not want to keep them a secret either!
Yes, it’s safe to say that truffles are what I am passionate about when it comes to desserts. That’s probably why I’ve avoided making any other sweet thing. They just never excited me like a quick little truffle does. They’re just so simple and insanely delicious.
So let’s discuss how I thought about throwing miso into this mix. I saw the New York Times did a miso peanut butter cookie recipe and, honestly, I was thinking, “Why the heck not throw it into a truffle?” Thank you for coming to my TED talk!
So let’s get started!
We start making these Chocolate Peanut Butter Miso truffles by throwing peanut butter, miso, dates, and coconut flour into a food processor (this is the one I use) and blending it up. Next, you roll the mixture into balls and stick them in the freezer for a second to set. I like to melt my chocolate in the microwave while the truffles are setting. If you use a bit of coconut oil when melting your chocolate, it is less likely to burn. We all know burnt chocolate is the worst.
Then dip, drizzle, and sprinkle your way into dessert nirvava. These babies last indefinitely in the freezer, but feel free to store them in the fridge for a few weeks as well. They are delicious as a post workout snack, with a cup of tea, or as dessert. Or, if you are like me, eat them all in 2 sittings. It is quite the challenge, but I hope you are up for it!
Yields 20 truffles
10 minPrep Time
10 minCook Time
20 minTotal Time
- 3/4 cup creamy peanut butter or your nut or seed butter of choice
- 6 pitted Medjool dates, soak in hot water for 10 minutes if they aren't soft
- 1/2 cup coconut flour
- 1/2 tablespoon miso paste
- 1/4 teaspoon vanilla extract
- 6 ounces dark chocolate
- 1/4 teaspoon coconut oil (optional, but it helps chocolate to melt)
In the bowl of a food processor, add peanut butter, soaked Medjool dates, coconut flour, miso paste, and vanilla extract. Pulse until combined. If it looks a little dry, add water 1 tablespoon at a time and pulse until a smooth dough forms.
Make tablespoon size balls out of the dough and place them on a plate. Do this until all the dough is used. Place plate in the freezer until you melt the chocolate.
Combine chocolate and coconut oil, if using, in a microwave safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is fully melted.
Using a fork, dip each ball into the melted chocolate. Allow the excess to drip off before placing it on a baking sheet lined with parchment paper. Alternatively, you can drizzle the balls with plenty of melted chocolate. Sprinkle with flaky sea salt before the chocolate sets. Store in the refrigerator for a few weeks or in the freezer indefinitely. EAT