No-Bake Dark Chocolate Peanut Butter Truffles (Dairy-Free)

aka The Midnight Velvet Bites

I first made these truffles on a rainy Friday night when a friend called to say she was coming over in twenty minutes. I had dark chocolate, peanut butter, and coconut cream in the pantry — and somehow those three things turned into the most ridiculously decadent little bites. We devoured the entire batch on the couch watching old movies, and now I make them every time I need a quick homemade gift or an after-dinner treat that feels way fancier than the effort involved.

Ingredients

• 8 oz (225g) dark chocolate (70% cacao or higher), finely chopped
• 1/3 cup full-fat coconut cream (the thick part from the top of a chilled can)
• 1/3 cup natural peanut butter (no added sugar or oils), at room temperature
• 1 tablespoon coconut oil, melted
• 2 tablespoons pure maple syrup
• 1/4 teaspoon flaky sea salt, plus extra for topping
• 2 tablespoons unsweetened cocoa powder, for rolling
• Optional: crushed roasted peanuts, cacao nibs, or shredded coconut for coating

Instructions

1. Make the ganache: Place the chopped dark chocolate in a heatproof bowl. In a small saucepan over medium-low heat, warm the coconut cream until it just begins to simmer — you will see tiny bubbles around the edges. Pour the hot coconut cream over the chocolate and let it sit undisturbed for 2 minutes, then stir gently from the center outward until completely smooth and glossy.
2. Add the peanut butter mixture: Stir in the peanut butter, melted coconut oil, maple syrup, and sea salt until everything is fully combined. The mixture should be thick and silky.
3. Chill: Cover the bowl with plastic wrap or a plate and refrigerate for at least 1 hour, or until the mixture is firm enough to scoop and roll (it should hold its shape).
4. Roll the truffles: Using a tablespoon or small cookie scoop, portion the mixture and roll into balls between your palms. If the mixture gets too soft, pop it back in the fridge for 10 minutes. You should get about 16-18 truffles.
5. Coat: Roll each truffle in cocoa powder, crushed peanuts, cacao nibs, or shredded coconut. Place on a parchment-lined plate or tray.
6. Set: Refrigerate the finished truffles for at least 30 minutes before serving. Sprinkle with extra flaky sea salt right before serving for that perfect sweet-salty contrast.

Tips

• Use the best dark chocolate you can find — it is the star of this recipe. Look for brands with just cacao, cocoa butter, and a touch of sugar.
• Make sure your coconut cream is well-chilled so you get the thick, creamy part — not the watery liquid at the bottom of the can.
• These keep beautifully in the fridge for up to 10 days in an airtight container, or freeze them for up to 2 months.
• For a nut-free version, swap the peanut butter for sunflower seed butter — works perfectly.
• Let truffles sit at room temperature for 5 minutes before eating for the creamiest texture.