Peanut Butter Coconut Truffles

Got out of work early on Friday, and just in time because I saw a new post from Shiksa in the Kitchen for Peanut Butter Honey Truffles! Happy to not have to sit at work and stare longingly. Instead I ran home to make these in time for a house party (and eat the remaining batter, of course).

Note: I modified the recipe a fair amount. (I added almond extract and replaced the honey with maple syrup). But generally, this is a remarkably easy dessert. And chances are vegans have most of these ingredients already stocked in their pantries.

This is one of this recipes you can pull together in 20 minutes and there’s nothing not to love.


  • 1/4 cup oats, blended
  • 1/2 cup natural unsweetened peanut butter
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • Pinch of salt (if your peanut butter already has salt, skip this)
  • 2-3 tbsp dried shredded coconut


Pulse the oats in a blender for 30-45 seconds till they become a flour. In a mixing bowl, stir together peanut butter, maple syrup, almond and vanilla extract, salt (if needed) and the oat flour. Roll the peanut butter mixture into 1-inch balls.

Roll each ball in dried coconut to coat. Place truffles in the refrigerator. Chill for at least 30 minutes.

Store truffles in the refrigerator and serve cold.

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