Copycat Reese’s chocolate peanut butter eggs

Dear Easter Bunny,

I want just one thing for Easter: a basket filled sky high with these chocolatey, peanut buttery homemade chocolate peanut butter eggs.

Do you think you can do this for me?

I will be your best friend.

In return, I will make you a giant batch of Healthy Carrot Cake Cupcakes.

I will do your laundry for a month. You can keep the other candy.

Peeps shmeeps.

Homemade vs. store bought

The first great reason to make your own chocolate peanut butter eggs at home is to save money.

Just one package of Reese’s king size peanut butter eggs costs close to three dollars at the grocery store. In contrast, you can whip up an entire batch of DIY chocolate eggs for the same price.

And unlike the famous yellow packaged version, these homemade Reese’s peanut butter eggs include dairy free, nut free, vegan, gluten free, added sugar free, low carb, and oil free options, with no artificial flavors.

The best part is that the homemade chocolate eggs taste almost exactly like the ones you know and love from childhood!

It is so simple to make your own at home that you may never want to buy a package of chocolate peanut butter eggs again.

Craving peanut butter? Make Peanut Butter Cheesecake

Ingredients in chocolate peanut butter eggs

You need just four to five ingredients for these chocolate peanut butter Easter eggs.

Peanut butter – Choose your favorite smooth or crunchy peanut butter. Both natural and traditional jars work equally well.

For the best flavor, I recommend either going with a salted nut butter or stirring in about an eighth of a teaspoon of table salt.

Feel free to use a different nut or seed butter instead of peanut. Try almond butter, cashew butter, pistachio butter, Homemade Nutella, or allergy free sunflower butter.

Protein powder – Thicken and bind the candy eggs with your favorite flavored or unsweetened protein powder, oat flour, or almond flour.

Due to the difference in thickness among these three ingredients, you may need to either add more flour or more peanut butter to achieve the correct texture.

You may play around with other flours like spelt or coconut flour. However, I only stand behind the above options I have personally tried in my own kitchen.

Maple syrup – Pure maple syrup and honey or agave add sweetness to the Easter candies. I also include a keto version in the recipe box below, for those who prefer to use a powdered sweetener with no sugar added.

Chocolate – You have two options for the chocolate coating. The first option is to simply use melted dark or semi sweet chocolate chips. The second is to make a healthier chocolate sauce with cocoa powder, coconut oil, and maple syrup or stevia.

Chocolate peanut butter egg recipe video

Above – watch the step by step video.

How to make peanut butter eggs

If your peanut butter is not already soft and easy to stir, gently warm half a cup in the microwave or on the stove top to soften.

In a medium mixing bowl, stir together the softened peanut butter, protein powder or flour, and optional salt.

Mix in the pure maple syrup to form a crumbly dough.

Some nut butters and protein powders are drier than others, so you may need to add more peanut butter if the dough is too dry or more flour if it looks too wet.

Once the mixture achieves a peanut butter cookie dough texture, use your hands to shape oval eggs, rabbits, or other shapes of your choice.

Place the no bake chocolate eggs on a large plate lined with parchment paper or wax paper. Then refrigerate or freeze the plate while you prepare your chocolate sauce.

Chocolate covered peanut butter eggs

To make a chocolate coating using chocolate chips, carefully melt the chips in a microwave safe bowl or with the double boiler method. For a smoother sauce, stir in an optional teaspoon of coconut or vegetable oil after melting.

An alternative chocolate sauce: mix two tablespoons each of unsweetened cocoa powder, coconut oil, and pure maple syrup or honey (or two tablespoons water and stevia to taste) until completely smooth.

Take the peanut butter eggs from the refrigerator and cover them in melted chocolate with a spoon. Or dip each egg into the coating with a fork or a skewer.

Return the plate to the refrigerator or freezer for at least ten minutes. This step will set the chocolate shell.

I recommend refrigerating or freezing leftovers and enjoying them cold. However, you can leave the chocolate eggs out on the counter for a few hours in a cool place if serving at a party or for Easter dessert.

The best Easter candy

Chocolate peanut butter eggs have always been my favorite Easter treat. And it seems I am far from alone.

According to national sales numbers and polling data, Reese’s Milk Chocolate Peanut Butter Eggs are the most popular and highest selling Easter candy.

Year after year, chocolate peanut butter eggs beat out chocolate bunnies, marshmallow Peeps, Cadbury eggs, M&Ms, jelly beans, and Hershey’s Kisses.

Whether store bought or homemade, chocolate eggs are consistently number one in popularity for a good reason.

No one can resist these thick peanut butter candies with their smooth chocolate shell.

Serve a batch at your next Spring or Easter brunch, or keep them all for yourself!

*Pro Tip: This chocolate peanut butter egg recipe is great for other holidays too.

Use mini heart shaped cookie cutters to create chocolate peanut butter hearts for Valentine’s Day, chocolate pumpkins for Halloween, or festive Christmas trees and snowmen in December.

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Chocolate Peanut Butter Eggs

This homemade chocolate peanut butter eggs recipe is easy to make and tastes just like Reese’s peanut butter egg Easter candies!

Course Dessert

Cuisine American

Keyword candy, chocolate, Easter, healthy, peanut butter, reeses

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10 – 15 chocolate eggs

Calories 80kcal

Ingredients

• 1/2 cup peanut butter or allergy friendly substitute
• 1/4 cup protein powder or oat flour or almond flour
• 1/8 tsp salt (optional)
• 1 tbsp pure maple syrup (Here's a Keto version)
• 1/2 cup chocolate chips (or the healthy chocolate sauce recipe above)

Instructions

• If peanut butter is not already soft, gently warm it until easy to stir. Combine nut butter, flour, optional salt, and pure maple syrup to form a dough. Depending on the specific ingredients you choose, you may need to add more peanut butter if the mixture is too dry or more flour if too wet. Use your hands to form eggs or shapes of choice. Refrigerate while you carefully melt the chocolate chips or prepare the chocolate sauce. Dip eggs into chocolate, place on a parchment lined plate, and chill to set the coating. These chocolate peanut butter eggs can be left out on the counter in a cool place for a few hours. It is best to store leftovers in the refrigerator or freezer.

  View Nutrition Facts

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Notes

This recipe was inspired by my Peanut Butter Truffles and 3 Ingredient Peanut Butter Balls.

 

Nutrition

Serving: 1egg | Calories: 80kcal | Carbohydrates: 4g | Protein: 5.2g | Fat: 5g | Saturated Fat: 1.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1.6g | Sodium: 12mg | Potassium: 92mg | Fiber: 1g | Sugar: 2.7g | Vitamin A: 12IU | Calcium: 28mg | Iron: 1mg

More About The Book

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The post Chocolate Peanut Butter Eggs appeared first on Chocolate Covered Katie.

Healthy dark chocolate raspberry bark

The sweet raspberry chocolate treat calls for just 2 ingredients!

Each luxurious bite will remind you of those popular chocolate raspberry jelly candies they sell at fancy chocolate shops or in a classic gold box of Godiva.

And yet this homemade chocolate bark takes just minutes to prepare.

Share with friends or loved ones on Valentine’s Day, Mother’s Day, or any time you crave the delicious combination of tart raspberries and rich chocolate.

The chocolate raspberry bark recipe includes dairy free, vegan, gluten free, paleo, and added sugar free options as well.

You may also like Homemade Chocolate Bars

Toppings and variations

Immediately after spreading melted chocolate over the raspberries, sprinkle on a handful of your favorite chocolate bark toppings. Try crushed pretzels, shredded coconut, or mini marshmallows.

For a healthy superfood snack with protein, iron, and calcium, add chia seeds, pumpkin seeds, or diced pistachios and dried cranberries.

I like to top this chocolate raspberry bark with a swirl of peanut butter and sprinkle each of freeze dried raspberries and mini dark chocolate chips.

Enjoy on its own. Or break up the bark to serve over Greek yogurt or overnight oats for a filling chocolate breakfast or a bowl of Coconut Ice Cream for dessert.

Valentine’s Day tip: Instead of spreading the raspberries out in a rectangle, form them into a giant heart shape before adding the chocolate.

Chocolate covered raspberry bark ingredients

Chocolate chips – Most varieties of large or mini chocolate chips work, including dark, milk, semi sweet, or white chocolate chips.

For a low carb and keto bark, use sugar free chocolate chips. Or to make vegan bark, go with dairy free plant based chips.

Raspberries – I prefer fresh raspberries for the best texture and beautiful presentation. You may use frozen raspberries if you thaw them well and blot away excess moisture and ice crystals.

Or substitute some or all of the raspberries for fresh blueberries, blackberries, or stemmed and sliced strawberries.

Optional oil – Adding just a tablespoon of vegetable oil or coconut oil to the melted chocolate sauce yields a smoother finish. Omit this ingredient for an oil free recipe.

Step by step recipe video

Above – watch the raspberry chocolate bark recipe video.

How to make the chocolate raspberry dessert

Start by measuring out all ingredients. Line a large tray or baking sheet with wax paper or parchment paper.

Spread the raspberries into a rectangle or shape of choice on the prepared pan.

Carefully melt the chocolate chips, either in the microwave or by using the double boiler method. If you need more detailed instructions on how to melt chocolate correctly, read through this recipe for Chocolate Covered Strawberries.

Stir in the optional oil if you want a smooth, shiny chocolate sauce.

Pour the melted chocolate over the raspberries. Use a spoon or spatula to spread it evenly over all of the berries.

Freeze for about ten minutes or refrigerate for twenty minutes. You want to chill the bark just until hard enough to cut or break into pieces.

Store the dessert on the counter for a few hours, or refrigerate in a covered container for optimal freshness.

You may also keep the recipe frozen in an airtight container for up to two months and eat your raspberry bark straight from the freezer.

The recipe was inspired by these Chocolate Raspberry Cups and Chocolate Truffles.

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Chocolate Raspberry Bark

This easy chocolate raspberry bark recipe tastes like a decadent chocolate covered raspberry truffle and is so quick to make at home!

Course Dessert

Cuisine American

Keyword chocolate, chocolate chips, easy, raspberry

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 15 pieces

Calories 40kcal

Ingredients

• 3/4 cup chocolate chips
• 1 1/2 cups fresh raspberries or berries of choice
• 1 tbsp coconut oil or vegetable oil (optional)

Instructions

• Spread the raspberries into a rectangle or heart shape on a pan lined with wax or parchment paper. Carefully melt the chocolate chips, then stir in the optional oil. Pour over the berries, and use a spoon or spatula to evenly spread out the chocolate sauce. Freeze ten minutes or refrigerate just until the chocolate coating is firm enough to cleanly break into pieces. This chocolate raspberry bark recipe can be stored on the counter for a few hours. For longer storage, it is best to store leftovers in the refrigerator or freezer due to the perishable ingredients.

  View Nutrition Facts

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Notes

Extra raspberries? Top a Vegan Chocolate Tart or Chocolate Almond Flour Cake.

 

Nutrition

Serving: 1piece | Calories: 40kcal | Carbohydrates: 4g | Protein: 0.9g | Fat: 2g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.6g | Sodium: 7mg | Potassium: 58mg | Fiber: 1.6g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 21mg

Easy Chocolate Candy Recipes

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The post Chocolate Raspberry Bark appeared first on Chocolate Covered Katie.

Creamy peanut butter truffles

A rich chocolate shell covers soft and creamy peanut butter filling in this decadent bite sized peanut butter dessert.

Whip up a batch for Valentine’s Day, Christmas, or your next fancy dinner party, and everyone will be asking for the recipe.

The truffles are surprisingly simple to make, with just 3 ingredients.

And unlike many other peanut butter truffle recipes, this one calls for no heavy cream, condensed milk, or cream cheese.

You probably already have the ingredients in your kitchen right now!

Leftover peanut butter? Make Peanut Butter Brownies

Serving and storing suggestions

Whether coated in chocolate or not, these homemade peanut butter bites are an absolutely delicious and family friendly treat for snack or dessert.

If you want to be creative, use the truffles to decorate a Peanut Butter Cheesecake or a bowl of ice cream (like this Peanut Butter Ice Cream).

To ensure they do not melt, the bites should be kept cold whenever possible. The recipe is best enjoyed straight from the refrigerator or freezer.

If you are serving them at a party or event, keep in mind that using the options for butter and powdered sugar will yield firmer truffles than the coconut oil version.

They make great host or hostess gifts but do not fare well on long car trips or when shipped in the mail. For a more shelf stable and travel secure recipe, I highly recommend these chocolate chip peanut butter Energy Balls.

While still a dessert best enjoyed in moderation, the recipe is surprisingly healthy, with over three grams of protein per truffle and just 100 calories.

They can be cholesterol free and low sodium, offering small amounts of calcium, iron, fiber, and potassium as well.

If you are craving chocolate and peanut butter for breakfast, place a truffle or two on top of your morning oatmeal or a yogurt parfait.

Ingredients

Peanut butter – Use creamy peanut butter for the smoothest finish or crunchy peanut butter if you want some texture.

Natural peanut butter and brands like Skippy work equally well.

You may swap the pb for almond butter, low carb macadamia butter, or nut free sunflower seed butter if you prefer.

Sweetener – My personal preference here is pure maple syrup. Honey, agave, or powdered sugar work too.

For for keto and sugar free peanut butter truffles, choose a powdered sweetener with no sugar added, such as erythritol or a monk fruit blend.

Coconut oil – To make dairy free and vegan peanut butter truffles, go with either refined or unrefined coconut oil.

Unsalted butter or plant based butter are suitable replacements for coconut oil.

However, do not substitute olive oil or vegetable oil, because these do not harden when chilled so your peanut butter balls will never set.

For an oil free option, try these 3 Ingredient Peanut Butter Balls.

Recipe video

Above – watch the full recipe video.

How to make the best peanut butter truffles

If you are using natural peanut butter, gently warm it up until easy to stir.

Melt the three tablespoons of butter or coconut oil. Then combine the softened peanut butter, sweetener, and melted fat in a medium mixing bowl or stand mixer.

Stir until completely smooth. Only if you are using a powdered sweetener and a spoon to stir, your mixture may need an additional tablespoon or two of oil.

Refrigerate or freeze the bowl until its contents are firm. Meanwhile, line a large plate or baking sheet with parchment paper or wax paper.

Use a small cookie scoop or a spoon to scoop out truffle sized peanut butter balls. Arrange them on the prepared plate.

Enjoy as-is, or chill the no bake truffles again while you prepare the optional chocolate candy coating.

Readers also love this classic Peanut Butter Bread

Chocolate covered peanut butter truffles

You can choose to serve your truffles plain or coated in cinnamon sugar, powdered sugar, or melted chocolate.

Obviously I am partial to chocolate, because they taste like Reese’s chocolate peanut butter cups!

For the chocolate coating, measure three ounces of semi sweet, white, or dark chocolate chips. As an alternative, you may use finely chopped chocolate bars.

Carefully melt the chocolate in the microwave or by using the double boiler method.

Then stir in an optional two teaspoons of coconut or vegetable oil for a smoother sauce that more evenly coats the peanut butter candies.

Use a spoon to dip each truffle fully into the melted chocolate sauce.

Place back on the lined plate or baking tray, and refrigerate or freeze to harden the chocolate shell.

The recipe was inspired by these Chocolate Truffles.

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Peanut Butter Truffles

These homemade peanut butter truffles are easy to make, and the recipe melts in your mouth!

Course Dessert, Snack

Cuisine American

Keyword peanut butter

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10 truffles

Calories 100kcal

Ingredients

• 1/2 cup peanut butter (or allergy friendly sub)
• 2 tbsp honey or pure maple syrup, or powdered sweetener of choice
• 3 tbsp coconut oil or butter
• 3 oz chocolate chips (optional)
• 2 tsp vegetable oil or coconut oil (optional)

Instructions

• If using natural peanut butter, gently warm it until easy to stir. Melt the three tablespoons butter or coconut oil, then stir it with the softened peanut butter and sweetener in a mixing bowl or stand mixer until completely smooth. (If you are using both powdered sweetener and a spoon to mix, you may need an additional tablespoon of oil to achieve a smooth texture.) Refrigerate or freeze the mixture until firm, and line a large plate or baking tray with wax or parchment paper. Scoop out truffle sized balls with a small cookie scoop or a spoon. Place on the prepared plate, and enjoy plain. Or carefully melt the chocolate chips, stir in the optional two teaspoons of oil, and dip the peanut butter truffles into the melted chocolate. Place the chocolate coated candies back onto the lined plate to set.

  View Nutrition Facts

Video

Notes

The truffles taste fantastic on top of Peanut Butter Mousse.

 

Nutrition

Serving: 1truffle | Calories: 100kcal | Carbohydrates: 1.9g | Protein: 3.1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 85mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 12IU | Calcium: 11mg | Iron: 1mg

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The post Peanut Butter Truffles appeared first on Chocolate Covered Katie.

The best vegan toffee recipe

Smooth dark chocolate coats a crunchy layer of the most delicious dairy free toffee you will ever taste.

For almost a decade, I’ve made a large batch of this toffee each December and given it out as a holiday gift to friends and family members.

Even though most of my friends are not vegans, they cannot get enough of this buttery vegan toffee!

After many requests, I am finally sharing my famous recipe today. If you make it, I hope you love it as much as we do.

Also try these Vegan Peanut Butter Cookies

What is toffee?

Toffee is a sweet English candy comprised of caramelized sugar and butter. The mixture is slowly heated in a saucepan then cooled to form a delicious brittle texture.

This hard candy is especially popular during the holidays, where gift givers often stir in chopped nuts or add colorful toppings like cranberries.

Toffee is similar to caramel, which also contains butter and sugar. However, caramels are softer in texture because they traditionally include heavy cream or condensed milk.

In addition to being fully plant based, my version also contains no corn syrup, which is present in many other homemade and store bought toffees.

Depending on the specific ingredients you choose, this vegan recipe can also be gluten free, nut free, egg free, soy free, sugar free, and keto friendly.

Readers also love Lemon Truffles and Coffee Truffles

Easy step by step recipe video

Watch the full vegan toffee recipe video above.

Dairy free toffee ingredients

You need just three ingredients plus water for this easy vegan toffee.

Sugar – Feel free to use regular white sugar, brown sugar, or unrefined coconut sugar. For keto vegan and sugar free toffee, use a monk fruit or erythritol blend.

Plant based butter – Thankfully, numerous options for vegans are available these days at both large chain grocery stores and health food stores.

I chose original Earth Balance. You can use Melt Organic, Miyoko’s, Country Crock, or Trader Joe’s brand vegan buttery spread if you prefer.

Salt – Adding few pinches of salt will deepen the classic toffee flavor.

Optional vanilla – For a slight vanilla taste, I like to add half a teaspoon of pure vanilla extract after boiling. Or add the seeds from half a vanilla bean pod.

Chocolate coating – While it is fine to skip the chocolate coating, I almost always pour a layer of melted dark or semi sweet chocolate over my pan of toffee.

You may top the recipe or dip each hardened toffee bar into melted vegan white chocolate chips, butterscotch chips, or homemade Vegan Peanut Butter Chips.

Remember to check the ingredients of your chocolate chips or squares of chocolate to ensure they are milk free and nondairy.

Toppings and serving ideas

Traditional English toffee does not contain nuts, whereas the toffee we can buy here in America often includes them.

Stir in chopped almonds, hazelnuts, pistachios, pecans, or walnuts before pouring the mixture into a pan. Or sprinkle the nuts on top of the chocolate layer.

You can also add a small handful shredded coconut, peanuts, crushed cinnamon graham crackers, or pretzels.

For a fun and chewy texture that perfectly compliments the hard toffee, try diced dates, raisins, dried apple, or cranberries.

Want to make your own vegan Christmas crack? Layer saltine crackers into the bottom of the pan, pour the toffee on top, and bake five minutes before adding the chocolate.

If you need vegan toffee bits to use in cookie bars or other desserts, carefully chop the candy into tiny pieces with a sharp knife.

This toffee is shelf stable, making it a great option for holiday parties or cookie trays.

Or keep it all for your family or yourself, to enjoy as a cozy evening snack alongside a hot cup of coffee or tea.

How to make vegan toffee

Line an eight inch square baking pan or a sheet pan of any size with parchment paper. Then set this pan aside.

Combine the sugar, water, salt, and vegan butter in a heavy bottomed saucepan.

Turn the stove to low-medium heat, and bring to a boil. Stir constantly until the butter melts fully and all of the sugar dissolves.

Continue cooking at a boil and stirring until the sticky mixtures thickens and turns light brown in color.

Turn off the heat, and stir in the pure vanilla extract. If adding toasted nuts or dried fruits, throw them in now as well.

Quickly pour the hot toffee into the prepared pan. Spread out evenly with a spatula.

Sprinkle the chocolate chips directly on top, then smooth out with your spatula or spoon, allowing the chocolate to melt over the toffee layer.

*Toffee trick: I often melt the chocolate in the microwave first. This way I know the chocolate layer will always set super smooth with no bumps.

Sprinkle on any additional nuts, flaky sea salt, or other toppings. Allow the toffee to sit at room temperature in a dry place for at least two hours. Or leave it to sit overnight. The dairy free candy will harden during this cooling time.

If you are in a rush, you can put the toffee in the refrigerator to firm up. However, I do not recommend this shortcut if you include the optional chocolate, because refrigerating melted chocolate may cause it to bloom and lose its shiny appearance.

Once the chocolate sets, break the vegan toffee into pieces. Store in an airtight container or cookie tin, with parchment or wax paper between each layer of toffee.

The recipe should last for a week or two at room temperature or for about three months in the freezer.

Vegan toffee tips and troubleshooting

Choose an eight inch pan for toffee bars like the ones in the photos here. Or make vegan toffee bark by spreading the melted toffee onto a sheet pan instead.

If you are feeding a large crowd or turning the treat into edible holiday gifts, feel free to double the recipe. Use a larger pot and a nine by thirteen baking dish.

For those who own a candy thermometer, heat the toffee sauce in the saucepan until it reaches 300° Fahrenheit or 149° Celsius. This is known as the “hard crack” stage.

To ensure the best results, it is important to use a heavy bottom saucepan (where the base is thicker than the sides of the saucepan). This allows the heat to distribute more evenly and guards against burning.

If you are making sugar free toffee, go with an erythritol or monk fruit blend over xylitol or allulose. The latter two options do not properly caramelize and will remain soft after cooling. Stevia is also not recommended here.

Note that sugar free toffee with zero net carbs will remain somewhat chewy, because most sugar substitutes do not harden the same way as sugar.

Why did my toffee separate?

This is not specific to vegan recipes. In fact, it is a common issue people run into when making homemade candy in general.

You want to heat the toffee over low-medium, or medium heat at the absolute hottest. If your stove gets too hot, try lowering the heat.

Melting the butter and sugar too quickly may cause the fat in the butter to separate.

Using a saucepan with a heavy bottom will also help to ensure the toffee does not heat up too quickly.

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Vegan Toffee

This homemade vegan toffee recipe is rich, sweet, buttery, and perfect for the holidays!

Course Dessert

Cuisine British

Keyword candy, chocolate, Christmas, holiday, vegan

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 bars

Calories 32kcal

Ingredients

• 1/2 cup sugar or erythritol
• 1/2 cup plant based butter
• 1 tbsp water
• 1/4 tsp salt
• 1/4 tsp pure vanilla extract (optional)
• 3 oz chocolate chips (optional)
• chopped walnuts or pretzels, or toppings of choice

Instructions

• First, be sure to read over the tips and troubleshooting section above. To make vegan toffee, line a sheet pan or an eight inch square pan with parchment paper. Set aside. Combine the sugar, salt, water, and vegan butter in a heavy bottom saucepan. Slowly bring to a boil over low-medium heat. Stir constantly until the mixture thickens and turns light brown. If you own a candy thermometer, it should read 300° Fahrenheit or 149° Celsius. Turn off the heat, stir in the vanilla extract, and pour into the prepared pan. Smooth out evenly with a spatula. (If using a sheet pan, the toffee will not take up the entire pan.) Sprinkle chocolate chips over top, or melt the chocolate first and then pour over top. Spread out into a smooth layer. Add toasted nuts or toppings of choice if desired. Let sit until the chocolate and toffee set, about two hours or overnight. Break into pieces, and store in an airtight container at room temperature or in the freezer.

  View Nutrition Facts

Video

Notes

Try adding chopped toffee to these Vegan Chocolate Chip Cookies.

 

Nutrition

Serving: 1toffee bar | Calories: 32kcal | Fat: 3.4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 32mg | Potassium: 1mg | Vitamin A: 12IU | Calcium: 1mg

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The post Vegan Toffee appeared first on Chocolate Covered Katie.

Chocolate hazelnut Ferrero Rocher

Homemade Ferrero Rocher truffles are the ultimate chocolate experience.

Close your eyes, and imagine biting into a velvety ball of chocolate, with a hidden hazelnut center and a texture both crunchy and silky smooth at the same time.

To me, they taste exactly like Nutella in the shape of a ball.

The recipe is so easy to make in your very own kitchen, without any expensive machines or equipment.

And the no bake chocolates can be dairy free, soy free, gluten free, corn syrup free, sugar free, keto, and vegan, with no heavy cream, artificial flavors, or palm oil.

Readers also love Cookie Dough Truffles

What is Ferrero Rocher?

Ferrero Rocher is a chocolate hazelnut bonbon with a roasted hazelnut center and opulent chocolate filling.

The chocolates are covered with a crispy chocolate wafer and hazelnut coating and wrapped in fancy gold foil.

It is the most famous flavor of the Italian company Ferrero, who also makes coconut Raffaello and chocolate almond Rondnoir confections.

If you love the popular chocolate candies, hopefully you will love this homemade version as well.

For a copycat Raffaello recipe, try these Coconut Balls

Ingredients and substitutions

To make your own DIY chocolate hazelnut truffles, you need just five ingredients.

Buy the following on your next grocery store shopping trip: hazelnuts, cocoa powder, sweetener, salt, and pure vanilla extract.

Hazelnuts – You may start with either raw or roasted hazelnuts. Or feel free to swap out some of the hazelnuts with roasted pistachios, cashews, peanuts, or pecans.

Sugar – My preference is to use unrefined coconut sugar. Regular sugar will also work, as will erythritol or xylitol for sugar free truffles.

To ensure the best chewy texture, it is important to go with a granulated sugar as opposed to a liquid option like pure maple syrup or honey.

Cocoa Powder – Use a high quality unsweetened cocoa powder for the most chocolatey flavor. Raw cacao powder contains more antioxidants than more processed cocoa powder and also works well here.

Optional ingredients – For classic Italian Ferrero Rochers similar to the ones sold in a box, press a whole hazelnut into the center of each candy and dip in melted milk chocolate, dark chocolate, or white chocolate chips.

Garnish your finished chocolates with finely chopped hazelnuts.

Thanks to the nuts and cocoa powder, these healthy Ferrero Rocher treats contain a gram of fiber and one and a half grams of protein in each little ball.

Hazelnut chocolate balls recipe video

Watch the step by step recipe video above.

How to make homemade Ferrero Rocher

If you start with raw hazelnuts, preheat the oven to 400 degrees Fahrenheit. Roast them on a baking tray lined with parchment paper for six minutes or until lightly browned.

If you buy roasted hazelnuts, you can skip the baking step.

Rub the nuts together in a cloth or paper towel to remove many of the skins. A few skins will remain, which is fine.

Add the hazelnuts to a high quality food processor or a high speed blender. Process until very finely chopped. This should take around twenty seconds.

Now add the cocoa powder, sugar or sweetener, salt, and pure vanilla extract. Blend until it transforms into a chocolate hazelnut cookie dough texture and all of the ingredients are evenly incorporated.

Roll the dough into balls or press into shapes of your choice. If desired, press a whole hazelnut into the center of each truffle ball.

The recipe is yummy as is, or you can dip them in melted chocolate to create true chocolate covered chocolate hazelnut truffles.

Carefully melt the chocolate chips in a microwave or by using the double boiler method. For a smoother chocolate sauce, you can add half a teaspoon of vegetable or coconut oil after melting the chocolate.

Dip each ball into the chocolate, then set on a parchment lined tray or large plate. Let the plate sit for a few minutes until the chocolate sets.

Homemade Ferrero Rocher serving suggestions

These festive chocolate hazelnut truffles are a wonderful addition to any Easter, Thanksgiving, or Christmas cookie tray.

Or use them to garnish ice cream, cupcakes, or this Vegan Chocolate Cake.

Copycat Ferrero Rocher make great holiday gifts for family and friends. Wrap them up in shiny gold foil for authentic presentation.

If shipping homemade chocolates in the mail, I recommend either investing in an ice pack or omitting the chocolate coating so they do not melt and make a mess before arriving at their destination.

Storing the hazelnut truffles

The recipe is easy to transport and always a big crowd pleaser at parties. It is fine to leave them out in a cool, dry place for a few hours.

Store any leftovers in a covered container on the counter for two days or in the refrigerator for up to two weeks.

Homemade Ferrero Rocher are also delicious eaten straight from the freezer.

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Homemade Ferrero Rocher

This homemade Ferrero Rocher recipe is just as delicious as the Italian classic, with rich chocolate and hazelnut flavor in each bite!

Course Dessert, Snack

Cuisine Italian

Keyword chocolate, nutella

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 30 chocolate hazelnut balls

Calories 50kcal

Ingredients

• 2 cups hazelnuts
• 1/4 cup cocoa powder or cacao powder
• 1/4 cup sugar or granulated sweetener of choice
• 1/4 tsp salt
• 1/8 tsp pure vanilla extract
• whole and chopped roasted hazelnuts (optional for garnish)
• 1/2 cup chocolate chips (optional for coating)

Instructions

• If starting with raw hazelnuts instead of roasted, preheat the oven to 400 F and bake on a parchment lined sheet for six minutes or until they begin to brown. Rub together in a cloth or paper towel to get most of the skins off. It is fine if a few skins remain.

  To make homemade Ferrero Rocher, process the roasted hazelnuts until very finely chopped in a food processor or high speed blender. This should take about twenty seconds. Add all remaining non optional ingredients and blend just until evenly incorporated. Roll into balls or press into shapes. If desired, you can press a hazelnut into the center of each ball, dip in melted chocolate, and garnish with finely chopped hazelnuts.

  View Nutrition Facts

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Notes

Serve them at your next party, along with these Lemon Truffles.

 

Nutrition

Serving: 1chocolate hazelnut ball | Calories: 50kcal | Carbohydrates: 1.4g | Protein: 1.5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.6g | Sodium: 20mg | Potassium: 70mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 90IU | Calcium: 10mg

More Snack Ball Recipes

3 Ingredient Peanut Butter Balls

Energy Balls

No Bake Brownie Bites

Chocolate Truffles

Healthy Chocolate Snack Balls

Chocolate Chip Cookie Dough Balls

Coffee Truffles

The post Homemade Ferrero Rocher appeared first on Chocolate Covered Katie.

3 ingredient chocolate protein truffles

Any time you find yourself craving chocolate but want to be healthy at the same time, this simple recipe for chocolate protein balls is perfect solution.

With just three ingredients and no sugar or flour required, the customizable recipe gives you the choice to create pretty much any flavor you wish.

I am partial to dark chocolate peanut butter protein truffles.

Rich, smooth, and so delicious, you definitely won’t want to stop at just one!

You may also like these Homemade Chocolate Bars

An easy high protein snack recipe

These protein balls are great if you are anything like me and often eat more carb centered meals or snacks instead of sitting down to a traditional high protein meal.

They can be made with almost any protein powder you happen to have in your kitchen cabinet or pantry.

Since protein powder is such an integral part of this recipe, do be sure to choose a brand and flavor that you already know you like.

I found that I personally prefer unsweetened protein powder, because it avoids any artificial sweetener aftertaste. The chocolate coating is also already sweet on its own.

Play around with different flavors and brands to find your own favorites.

Need more protein? Make Protein Cookie Dough

Chocolate protein truffles recipe video

Above, watch the step by step video.

How to make chocolate protein balls

If your nut butter or allergy friendly alternative is not already easy to stir, gently warm it up in the microwave or in a small saucepan on the stove top until smooth and stirrable.

Blend in the protein powder to form a dough.

I find it easier to blend everything in a food processor, but you can also stir the ingredients together by hand with a fork.

Depending on the specific types of nut butter and protein powder you choose, your dough may need a little tweaking in order to resemble a soft cookie dough.

If your chocolate truffle dough is too wet and sticky to form balls, slowly add a little more protein powder.

Or if the mixture is too dry, stir in more nut butter or a small spoonful of coconut oil.

I often find that the mixture is perfect as is and does not need any extra protein or liquid ingredients.

Using your hands or a mini cookie scoop, tightly roll the dough into balls or shapes of your choice.

Chocolate covered protein truffles

Carefully melt the chocolate chips, either in the microwave or by using the double boiler method.

Tip: Stir in a few teaspoons of vegetable oil or coconut oil if you want a smoother sauce that makes dipping both smoother and easier.

If you want more information on how to properly melt chocolate, read through the step by step instructions in this recipe for Chocolate Covered Strawberries.

Place the chocolate dipped protein balls on a large plate or on a serving tray lined with parchment paper or wax paper.

Refrigerate or freeze. Or let the recipe sit on the counter until the chocolate sets.

Leftover protein powder? Try Protein Bars or Keto Protein Bars

Chocolate protein truffle serving suggestions

Enjoy chilled, or at room temperature, or eat them straight from the freezer.

If using coconut oil, it is best to store leftovers in the refrigerator or freezer so they do not melt. If making the oil free version or using vegetable oil, it is fine to store the truffles in a lidded container on the counter.

The recipe should stay good for up to a week at room temperature, two weeks refrigerated, or at least three months frozen.

The recipe was inspired by these Chocolate Truffles.

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Chocolate Protein Truffles

These fudgy no bake chocolate protein truffles are an easy healthy snack recipe, with over 5 grams of protein each.

Course Dessert, Snack

Cuisine American

Keyword chocolate, peanut butter, protein, protein powder

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 14 – 16 truffles

Calories 74kcal

Ingredients

• 1/2 cup protein powder (28g)
• 2/3 cup nut butter of choice or allergy friendly sub
• 3 oz chocolate chips (I like to melt them with 4 tsp oil for a smoother sauce)

Instructions

• *Feel free to use your favorite flavored or plain protein powder. I found that I prefer an unsweetened protein powder because the chocolate coating is sweet.

  To make the protein balls: If not yet soft, gently warm the nut butter until easily stir-able. Stir the protein powder and nut butter together to form a dough, either with a fork or food processor. If too wet, add a little more protein powder; if too dry, add a little oil. (Mine didn't need either, but it may vary by brand.) Roll into balls. Dip in the melted chocolate, then place on a tray lined with parchment or wax paper. Refrigerate or freeze, or let the recipe sit on the counter to set the chocolate.

  View Nutrition Facts

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Notes

Also try Almond Flour Banana Bread or my Protein Cheesecake.

 

Nutrition

Serving: 1truffle | Calories: 74kcal | Carbohydrates: 2.2g | Protein: 5.4g | Fat: 5.4g | Saturated Fat: 0.9g | Polyunsaturated Fat: 2.25g | Monounsaturated Fat: 2.25g | Sodium: 2mg | Potassium: 71mg | Fiber: 0.9g | Sugar: 0.8g | Vitamin A: 190IU | Calcium: 10mg | Iron: 1mg

More Healthy Snack Recipes:

Healthy Chocolate Pudding 

(No Avocado or Tofu)

Protein Waffles

Applesauce Muffins

Chickpea Cookie Dough Dip

Vegan Peanut Butter Cookies

Or these Vegan Chocolate Chip Cookies

Protein Ice Cream

The post Chocolate Protein Truffles appeared first on Chocolate Covered Katie.

5 ingredient healthy chocolate fudge

One taste, and you will never believe the healthy ingredients!

There’s no corn syrup, no refined sugar, and the recipe can be gluten free, dairy free, low carb, keto, tree nut free, and vegan.

While many traditional chocolate fudge recipes call for butter, white sugar, chocolate chips, and condensed milk or marshmallow fluff, you will find none of those things in this natural and healthier vegan variation of the classic chocolate confection.

The fudge is a delicious wholesome chocolate treat, without all the added sugar.

Instead of corn syrup, this healthy chocolate fudge is sweetened naturally with potassium rich banana. It includes a version without banana as well, for those who are not a fan of the fruit.

You may also love these Sweet Potato Brownies

Healthy chocolate fudge flavors

Mint Chocolate Fudge: Before blending, add 1/4 tsp of pure peppermint extract, or more to taste. Go slowly, because peppermint extract is incredibly strong.

Chocolate Peanut Butter Fudge: Replace 1/4 cup of the coconut butter with peanut butter. Stir in a handful of crushed peanuts or sprinkle them over top if desired.

Rocky Road Fudge: Stir some finely chopped almonds and vegan mini marshmallows into the fudge batter after blending.

Mocha Fudge: Add 1/2 tsp of instant coffee with the other ingredients at the very beginning. You can also place a coffee bean in the center of each piece of fudge for presentation at the end.

Chocolate Cherry Fudge: Stir in a small handful of chopped dried cherries after blending. You may do this with dried strawberries, raspberries, or blueberries as well.

If you prefer no chocolate, try this Healthy Maple Fudge

Step by step recipe video

Above – watch me make the healthy fudge at home

Ingredients for the dessert

All you need are cocoa powder, coconut butter, sweetener, a pinch of salt, and optional bananas and pure vanilla extract.

Cocoa powder – You may use regular unsweetened cocoa powder or Dutch cocoa powder. For a raw treat with extra antioxidants, I like to use cacao powder. Or substitute an equal amount of carob powder for a chocolate free fudge.

Coconut butter – Look for coconut butter at most health food stores or Whole Foods grocery stores. It is sometimes labeled as coconut manna and has a texture similar to peanut butter. If you cannot find it, simply substitute almond butter or peanut butter. While you can use coconut oil, the texture will not be as fudgy.

Sweetener – I am partial to pure maple syrup here. Agave also works, and non vegans can use honey. For sugar free fudge, add your favorite brand of stevia to taste.

Salt – The best desserts often include a little salt, which brings out the sweetness and adds depth of flavor to the recipe. Salt is an especially important ingredient in chocolate recipes.

Bananas – This natural alternative to sugar also adds a creamy texture to the fudge. If you do not want any banana flavor or are allergic, you can swap out the banana for an additional cup of coconut butter or almond butter. Increase the stevia or pure maple syrup to taste.

Optional fudge add ins: Adults and kids of all ages can have fun customizing this recipe by stirring in a pinch of ground cardamom or cinnamon, a handful of chia seeds or shredded coconut, diced walnuts, or mini chocolate chips (my personal favorite).

Want more fudge? Make Tahini Fudge

How to make healthy chocolate fudge

The recipe is super easy.

Simply blend all of the ingredients in a food processor until completely smooth.

Spread the fudgy batter into an eight inch pan lined with parchment or wax paper, and refrigerate or freeze until firm.

Tip: If you do not have a baking pan on hand, use any shallow container, candy molds, or lined mini muffin tins instead.

Once the fudge is chilled, take a sharp knife and carefully cut it into squares, bites, or bars. Enjoy cold.

Also try this Vegan Chocolate Mousse

Storing leftover fudge

You can refrigerate any leftovers for up to three weeks in a covered container.

Or freeze the chocolate fudge bites for up to a month. If you want a softer, fudgy texture instead of a hard one, thaw before serving.

For the firmest results, and due to the perishable ingredients, it is best to keep this recipe chilled.

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Healthy Chocolate Fudge

This healthy chocolate fudge recipe is so smooth, rich, decadent, delicious, and refined sugar free at the same time!

Course Dessert, Snack

Cuisine American

Keyword banana, chocolate, coconut butter, fudge

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 – 16 squares

Calories 100kcal

Ingredients

• 1/2 cup cocoa powder
• 1 cup coconut butter or almond butter
• 2 ripe bananas or additional cup coconut butter
• 4 tbsp pure maple syrup or honey, or stevia to taste
• 1/4 tsp salt
• 1/2 tsp pure vanilla extract (optional)
• 1 pinch cinnamon or other optional add ins like chia seeds, shredded coconut, chopped walnuts, or mini chocolate chips

Instructions

• Make sure the bananas are overripe (at least partially brown) and the coconut butter is soft before starting. Blend all ingredients in a food processor until completely smooth. If not using banana, increase sweetener as desired. Spread into an 8×8 pan lined with parchment or wax paper. Refrigerate or freeze until firm, then cut as desired. Refrigerate leftovers, or freeze for up to a month and thaw before serving.

  View Nutrition Facts

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Notes

Also try these popular No Bake Brownie Bites.

 

Nutrition

Serving: 1piece | Calories: 100kcal | Carbohydrates: 7g | Protein: 1.6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 40mg | Potassium: 120mg | Fiber: 4.6g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg

Healthy Chocolate Snack Ideas

Chickpea Cookie Dough Dip

Avocado Brownies

Chocolate Hummus

Chocolate Zucchini Bread

Keto Brownies

The post Healthy Chocolate Fudge appeared first on Chocolate Covered Katie.

No bake protein peanut butter cups

I’ve gotten many requests for a copycat protein peanut butter cup recipe, similar to the packaged pb cups from Quest or Perfect Snacks.

With just four or five ingredients and no oven required, these homemade chocolate protein cups are a healthy dessert or snack that’s super quick and easy to make.

If you are looking for a healthy snack that is low calorie, high in protein, and tastes like a chocolate Reese’s peanut butter cup at the same time, this is the recipe for you.

Keep them on hand for any time you are craving chocolate and peanut butter.

Also try this Brownie in a Mug

Protein chocolate peanut butter cup ingredients

Here is what you’ll need for the recipe: creamy or crunchy peanut butter, protein powder, chocolate chips or chocolate bars, optional oil, and a pinch of salt.

Feel free to substitute cashew butter, macadamia nut butter, walnut, hazelnut, pine nut, or pecan butter, almond butter, Homemade Nutella, or nut free Coconut Butter or sunflower butter for the peanut butter.

Go ahead and use your favorite white chocolate, milk chocolate, semi sweet chocolate, or dark chocolate chips. Or break up a chocolate bar to use instead of chocolate chips.

For a fun twist, try different flavored chocolate bars, such as peppermint, coconut, coffee, or sea salt caramel. Caramel chocolate peanut butter cups? Yes, please.

I like to stir a little vegetable or sunflower oil into the melted chocolate for a smoother finish, but you can omit this step if you want oil free peanut butter cups.

Including the salt is highly recommended, because it adds depth of flavor.

The recipe can be dairy free, gluten free, soy free, egg free, vegan, and sugar free. For a keto protein snack, use sugar free chocolate chips and a low carb nut butter.

If you find yourself with leftover peanut butter, make Vegan Peanut Butter Cookies or these flourless and sugar free Keto Peanut Butter Cookies.

What type of protein powder to use

Because different types and brands of protein powders can vary greatly in taste, be sure to use a brand and flavor that you already know you like.

Try chocolate, vanilla, coffee, caramel, strawberry, cinnamon roll, pumpkin, or even birthday cake protein powder.

The recipe will work with pretty much any type of protein, including rice, egg, casein, soy, or whey protein.

I find many brands to have an artificial aftertaste, so my personal preference when making desserts is to go with unflavored and unsweetened pea protein powder.

You may swap out the protein powder for an equal amount of powdered peanut butter instead. We have not tried substituting powdered pb for the nut butter in the candies.

Protein peanut butter cup recipe video

Above – watch the step by step recipe video

How to make the high protein snack cups

Start by gathering all of your ingredients, along with round candy molds or mini cupcake liners and a mini muffin tin.

Carefully melt the chocolate chips or bars. If you have never melted chocolate before, see below for instructions on how to melt chocolate correctly so it does not burn.

If using the optional vegetable or coconut oil, stir it in after melting the chocolate to achieve a thin, smooth texture.

With a small spoon, spread about a half teaspoon of chocolate sauce up the sides of the cupcake liners or candy cups.

Set the muffin pan aside while you make the protein peanut butter filling.

If using natural peanut butter or a dry nut butter like almond butter, let it come to room temperature or gently warm it up until it is easy to stir.

In a cereal bowl or medium mixing bowl, stir the nut butter together with the protein powder and pinch of salt. Spoon a little over a teaspoon of filling into each chocolate coated liner or cup.

Spread another teaspoon or so of chocolate over top of everything. You should no longer be able to see the peanut butter in the candy molds or paper liners.

Either chill the cups in the refrigerator or freezer for ten minutes to set, or simply let the pan sit on the counter for a few hours and the cups will naturally set on their own.

Once the chocolate shell hardens, the liners will peel off easily from the homemade protein peanut butter cups.

Store these chocolate peanut butter protein cups in a cool, dry place. Or refrigerate or freeze for up to four months.

The best ways to melt chocolate

As I mention in my recipe for Chocolate Covered Strawberries, the best way to melt chocolate is either in a microwave or by using the double boiler method.

Melting chocolate in the microwave: Place the chocolate chips in a completely dry microwave safe bowl. (If using chocolate bars, first finely chop with a knife.)

Heat the bowl for twenty seconds. Stir, then continue to heat in ten second increments, stirring between each. Chocolate can burn quickly, so it is important to go slowly.

Melting chocolate with a double boiler: Place the chocolate pieces or chips in the top pan of a double boiler or heat safe mixing bowl over a saucepan or bottom double boiler filled with an inch or so of simmering water.

Do not allow any water from the bottom pan to touch the chocolate chips in the top pan, because water can make the chocolate seize up.

Stir until smooth, letting the steam from the bottom heat the chocolate indirectly.

This protein peanut butter cup recipe is easy to transport, making it great for parties, book clubs, holiday cookie trays, or other events with friends or family.

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Protein Peanut Butter Cups

Chocolate high protein peanut butter cups are a healthy snack recipe that's packed with protein!

Course Dessert

Cuisine American

Keyword chocolate, peanut butter, protein, protein powder

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 – 20 protein cups

Calories 60kcal

Ingredients

• 1/2 cup peanut butter or allergy friendly sub
• 1/4 cup protein powder (32g)
• 1/8 tsp salt
• 2/3 cup chocolate chips or sugar free chocolate chips
• 2 tsp coconut oil or vegetable oil (optional for a smoother sauce)

Instructions

• To make chocolate protein peanut butter cups, carefully melt the chocolate chips. Stir in the optional oil until smooth. Spread about a half teaspoon up the sides of mini cupcake liners. Stir the nut butter, salt, and protein powder until thick and smooth. Spoon a little over a teaspoon into each chocolate coated liner. Top with remaining chocolate sauce. Either chill ten minutes to set or wait a few hours and the chocolate peanut butter cups will set on their own. Once the chocolate shell hardens, liners should peel off easily. Store leftovers in a cool, dry place.

  View Nutrition Facts

Video

Notes

Want even more protein? Make Protein Banana Bread.

 

Nutrition

Calories: 60kcal

More High Protein Snacks

Cake Batter Protein Shake

Protein Cookie Dough

Single Serving Protein Cookie

Protein Ice Cream

Peanut Butter Banana Smoothie

Chocolate Protein Cake In A Mug

Chia Pudding Recipe

Protein Bars – 5 New Flavors

The post Protein Peanut Butter Cups appeared first on Chocolate Covered Katie.

No bake cookie dough truffles

If you are a cookie dough lover, this is the recipe for you.

We took everyone’s favorite part of cookie dough ice cream and added a rich chocolate shell, creating the ultimate chocolate chip cookie dough treats.

And do you want to know the best part?

This snackable cookie dough can be completely egg free and flourless!

Also try these Healthy Chocolate Chip Cookies

Healthy cookie dough bites with no flour

The chocolate covered truffles can be low calorie, high protein, gluten free, dairy free, egg free, soy free, high fiber, sugar free, oil free, and completely vegan.

Yet they taste just as decadent as traditional recipes and can easily hold their own against those popular Ben & Jerry’s chocolate chip cookie dough chunks.

Every single time I serve these cookie dough truffles at a party, guests always ask for the recipe and are shocked to learn the secret healthy ingredient.

Absolutely no one could ever guess!

The truffles are adapted from my Chickpea Cookie Dough Dip

Step by step recipe video

Above, watch the step by step cookie dough truffle recipe video

Ingredients for the recipe

To make homemade cookie dough truffles, you need chocolate chips, oat flour or protein powder, pure vanilla extract, oil or nut butter, sweetener of choice, a little salt to heighten the flavor, and chickpeas or white beans.

Unlike many other cookie dough truffle recipes, this one calls for no sweetened condensed milk, butter, or shortening.

Superfood chickpeas, also called garbanzo beans, make up the base of the recipe. Cannellini beans (white kidney beans), great northern beans, or other white beans work just as well. You can use either cooked or canned beans.

If you experiment with black beans, lentils, pinto beans, or something else instead of beans, be sure to report back with your results. A keto option is also included.

For the best cookie dough truffles, we recommend going with either the oat flour option or a protein powder you have used in the past and already know you like. Our favorite is unsweetened pea protein powder.

Or you can make your own oat flour by blending rolled oats or quick oats in a food processor until a fine flour texture forms.

My personal favorite options are either coconut oil or peanut butter. (Chocolate peanut butter cookie dough truffles? Yes, please.) You can substitute vegetable or canola oil, almond butter, cashew butter, nut free sunflower butter, or Coconut Butter.

Have fun and change up the flavor by stirring in a handful of mini chocolate chips, shredded coconut, chia seeds, chopped dark chocolate, or finely diced walnuts or pecans. Or add mini M&Ms to create monster cookie dough truffles.

You can also swap the nut butter for Homemade Nutella

How to make chocolate chip cookie dough truffles

Drain and rinse the chickpeas or white beans very well. This important step will remove any bean aftertaste in the finished product.

Add all ingredients except the chocolate chips and optional coating to a high quality food processor. Blend until the mixture achieves a smooth cookie dough texture.

Note: A high speed blender with a tamper will technically work, but the texture of these chocolate covered cookie dough candies is much better if you use a food processor.

Turn off the machine, and stir in the chocolate chips with a spoon. Then form the dough into balls or truffle shapes by using a spoon or a mini cookie scoop.

Place the cookie dough balls on a plate lined with wax paper or parchment paper.

You may enjoy the bite sized cookie dough treats now, or refrigerate them while you prepare the optional chocolate coating recipe below.

Chocolate covered cookie dough truffles

Feel free to eat the truffles plain, or follow the steps below to coat them in chocolate.

The easiest way to make your own chocolate dipped cookie dough truffles is to carefully melt six ounces of chocolate chips (or white chocolate chips) in a microwave or by using the double boiler method.

Once melted, I like to then stir in an optional two teaspoons of coconut or vegetable oil for a smoother sauce. Dip each cookie dough bite into the chocolate sauce.

Place the chocolate coated truffles on a parchment lined plate, and let the chocolate coating set.

If you prefer a refined sugar free chocolate shell, stir together three tablespoons each of pure maple syrup, cocoa powder or raw cacao powder, and warm coconut oil. Dip the chocolate chip cookie dough bites in the sauce.

Refrigerate or freeze to set.

Tips for storing and serving

The recipe can be left out in a cool environment for a few hours. And the cookie dough bites are easy to transport, making them ideal for parties.

Bring the truffles to your next family event, birthday party, book club, or Christmas cookie exchange, and watch how quickly they disappear.

You can even press them into Easter egg shapes for a festive holiday treat that everyone will love. The truffles are wonderful gifts for friends and family.

To prevent the outer chocolate shell from melting, we recommend against serving the cookie truffles at outdoor summer gatherings.

If you are an ice cream lover, stir chopped cookie dough truffles into vanilla ice cream or Banana Ice Cream for DIY cookie dough ice cream. Vegans, try Coconut Ice Cream.

And if you happen to find yourself with leftovers, store them in a covered container in the refrigerator for up to five days. Or place the chocolate covered treats in an airtight covered container and freeze for up to about two or three months.

Or better yet, send any leftover chocolates to me!

More Bean Based Desserts

Chickpea Blondies

Deep Dish Cookie Pie

Black Bean Brownies – Reader favorite recipe

Healthy Chocolate Snack Balls

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Cookie Dough Truffles

These easy chocolate chip cookie dough truffles are dipped in melted chocolate and will quickly become your new favorite dessert!

Course Dessert

Cuisine American

Keyword beans, chickpeas, chocolate, chocolate chips, garbanzo beans, peanut butter, truffles

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 26 truffles

Calories 30kcal

Ingredients

• 1 can chickpeas or white beans, or 1 1/2 cups cooked
• 3 tbsp protein powder or oat flour
• 3 tbsp coconut oil or nut butter
• 1/3 cup sugar or sweetener of choice (or make keto Cookie Dough Balls)
• 1/2 tsp pure vanilla extract
• 1/4 tsp salt
• 1/4 cup water (omit if using liquid sweetener)
• 3 – 6 tbsp chocolate chips
• optional chocolate coating recipe above

Instructions

• Drain and rinse the chickpeas very well. Blend everything except the chocolate chips until completely smooth. While a blender technically works, the texture will be much better in a food processor. Stir in the chocolate chips. Use a spoon or a mini cookie scoop to form balls or truffles. Place on a parchment lined plate. Enjoy as is, or refrigerate while you make the optional chocolate coating recipe.

  View Nutrition Facts

Video

Notes

Still craving cookie dough? Make this Protein Cookie Dough.

 

Nutrition

Calories: 30kcal

More Chocolate Chip Cookie Recipes

Vegan Chocolate Chip Cookies

Protein Cookies

Chocolate Chip Peanut Butter Bars

Keto Cookies

Chocolate Chip Cheese Ball

Chocolate Chip Tahini Bars

Coconut Oil Chocolate Chip Cookies

The post Chocolate Chip Cookie Dough Truffles appeared first on Chocolate Covered Katie.

Healthy chocolate snack recipe

No bake chocolate bites are dipped in melted chocolate, resulting in a healthy snack that is totally addictive!

You will fall in love with the rich, fudgy texture.

Low calorie, gluten free, refined sugar free, vegan, and packed with protein, the decadent dark chocolate energy balls have absolutely no business tasting so good.

Pack them in a lunch box, or serve as a healthy after school snack. It is pretty much impossible to stop at just one.

Also try these Healthy Chocolate Chip Cookies

Ingredients for the chocolate snack bites

The recipe calls for cocoa powder or chocolate protein powder, pure vanilla extract, coconut oil or nut butter, a little salt, sweetener, and black beans.

Unlike many other chocolate snack balls, this one contains no dates, butter, corn syrup, powdered sugar, or heavy cream to achieve the rich and fudgy texture.

We have not tried substituting chickpeas, lentils, red beans, pinto beans, or anything else for the black beans. Be sure to report back for others if you experiment.

Feel free to use any nut butter or seed butter here. Options that work well include peanut butter, almond butter, cashew butter, hazelnut butter, or coconut butter.

For nut free chocolate snacks, choose sunflower butter or coconut oil.

Or turn them into double chocolate bites by going with Homemade Nutella or chocolate peanut butter or macadamia butter.

You can also change up the flavor by adding a fourth teaspoon of pure peppermint extract to make mint chocolate snack balls or a few drops of pure almond extract and a pinch of instant coffee granules for mocha bites.

Dip the finished chocolate snack balls in melted chocolate. Or roll them in unrefined powdered coconut sugar, diced toasted hazelnuts or almonds, chia seeds. Roll them in shredded coconut to make your own chocolate coconut balls.

Chocolate snack ball health benefits

If you’ve tried and enjoyed the famous recipe for Black Bean Brownies published on my blog many years ago, there is a good chance you will love this recipe too.

While beans in desserts may seem unusual to many Americans, they have been a staple ingredient in Asia for centuries, and for good reason.

Black beans are anti inflammatory and full of fiber, protein, vitamins, and antioxidants.

The cholesterol free superfood legumes also contain iron, calcium, magnesium, manganese, copper, phosphorus, potassium, folate, selenium, vitamin B6, and zinc.

Peanut butter provides additional protein and healthy fats, and cocoa powder is high in antioxidants, iron, and fiber.

Most importantly, these healthy chocolate snacks supply an immeasurable amount of endorphins due to their delicious taste!

Step by step recipe video

Watch the healthy chocolate snack ball recipe video, above

How to make healthy chocolate snack balls

Start by draining and rinsing the beans very well in a colander. This is an important step to remove salt and any bean flavor.

Add all of the ingredients to a high quality food processor.

While this can technically be done in a blender with a tamper, the texture is much better in a food processor.

Blend everything together until the mixture is completely smooth.

Use a spoon or a mini cookie scoop to form truffle shapes or balls, and place the homemade chocolate snack balls on a parchment lined plate.

Refrigerate or freeze until firm or while you prepare the optional chocolate coating.

Chocolate healthy snack balls

If you wish to cover the chocolate bites in melted chocolate, the easiest way to make your own chocolate coating is to carefully melt six ounces of chocolate chips or white chocolate chips in a microwave or by using the double boiler method.

Optionally, stir in two teaspoons of vegetable or coconut oil for a smoother sauce. Then dip each chocolate fudge ball into the chocolate coating.

Place on a parchment lined plate and let the chocolate set.

A second chocolate coating option is to stir together three tablespoons each of pure maple syrup, cocoa powder or raw cacao powder, and warm coconut oil. Dip the balls in the chocolate sauce, then refrigerate or freeze to set the coating.

Storage tips

These healthy chocolate snack balls are easy to transport, and they are a popular book club or party recipe.

It is fine to leave them at room temperature for a few hours in a cool environment.

Due to the possibility of the chocolate shell melting, we do not recommend these snack bites at outdoor summer events.

For optimum freshness, store leftovers in a covered container in the refrigerator for up to five days. Or freeze in an airtight covered container for up to about two months.

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Healthy Chocolate Snack Balls

These healthy chocolate snack balls are so delicious and fudgy, it's unreal!

Course Dessert

Cuisine American

Keyword black beans, brownies, chocolate, fudge, peanut butter

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18 – 20 truffles

Calories 50kcal

Ingredients

• 1 can black beans or 1 1/2 cups cooked
• 1/4 cup cocoa powder or chocolate protein powder
• 3 tbsp coconut oil or nut butter
• 1/2 tsp pure vanilla extract
• 1/4 tsp salt
• 1/3 cup pure maple syrup (or make keto No Bake Brownie Bites)
• optional 1/4 tsp pure peppermint extract or pinch instant coffee
• optional chocolate coating recipe above

Instructions

• Drain and rinse the beans very well. Blend everything until completely smooth. While a blender technically works, the texture and results will be much better in a food processor. Use a spoon or mini cookie scoop to form balls or truffles. Place on a parchment lined plate. Roll in shredded coconut, or refrigerate while you make the optional chocolate coating recipe above.

  View Nutrition Facts

Video

Notes

Still craving a healthy snack? Try this Protein Banana Bread.

 

Nutrition

Calories: 50kcal

More Healthy Snack Ideas

Sweet Potato Brownies

Protein Cookie Dough

Chocolate Banana Bread

Cake Batter Protein Shake

Healthy Blueberry Muffins

Avocado Chocolate Mousse

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