Choc Coated Peanut Butter Truffles

Rich, soft and melt-in-your-mouth delightful, these little balls of happiness make high tea a happier affair. Not only do they taste divine, they also pack a neat little protein punch.

Gluten free Grain free Dairy free No added sugar 

Recipe by Hayley Cavicchiolo 

Makes 20


Peanut Butter Caramel :

  • 8-10 soft, pitted, medjool dates
  • 1 cup smooth, natural peanut butter or other nut butter
if you prefer
  • 1/3 cup coconut flour
  • 1 tablespoon chia seeds (optional)
  • A pinch of sea salt

Chocolate Coating:

  • 200g Well Naturally Rich Dark Chocolate 
  • 1 teaspoon coconut oil, melted




Find more recipes from Hayley here:


Instagram: nourishedhabits


  1. Process the pitted dates in a food processor until they form a sticky paste.
  2. Add the peanut butter, chia seeds and salt, followed by the coconut flour, and process until the mixture is smooth and well combined. The mixture will be slightly sticky.
  3. Transfer the mixture to a bowl and freeze, uncovered, for about 10 minutes (this will make it easier to shape).
  4. Using a teaspoon, scoop the chilled mixture and shape into small balls, then place on a lined tray and place back in the freezer for 10 minutes, until firm.
  5. Meanwhile, melt chocolate and add the coconut oil, stirring until smooth and glossy. Allow to cool slightly before coating.
  6. Remove balls from the freezer and coat each one with the melted chocolate before placing on the tray lined with baking paper.
  7. Chill in the refrigerator for half an hour, or until the chocolate coating is set.



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