Made with 4 ingredients only, these super easy No Bake Chocolate Peanut Butter Balls are the most decadent bites you will ever try. And you would never guess that these Peanut Butter Truffles are Vegan, Gluten-Free Friendly and made with No Refined Sugar!
100gr (3 cups)CornflakesGluten-Free certified if required
250gr (1 cup)Smooth Peanut Butter
90ml (1/3 cup)Maple Syrup
200gr (7 oz)Dark Cooking Chocolate (*)
Place the Cornflakes in the bowl of your Food Processor and blend for a few minutes or until you get very thin crumbs (see note 1).
Add the smooth Peanut Butter, Maple Syrup and optionally the Vanilla Extract and Sea Salt. Blend until combined.
Scoop out small portions of the dough and roll them between your hands to create small balls. Place on a flat tray lined with baking paper and put in the fridge to set for at least 1 hour - or 30 minutes in the freezer (see note 2).
Finely chop the Cooking Chocolate and melt on a double boiler or in the microwave, stopping every 30 seconds to stir until fully melted (see note 3).
Dip each cold Peanut Butter Filling balls in the melted Chocolate. With a small fork, pick up each ball and gently tap on the side of the container to remove any excess chocolate (see note 4).
Place the coated truffles back on the baking tray and put in the fridge to set for a least an hour, or until the chocolate has harden and created a shell.
Optional: when set, drizzle each truffle with a little bit of Peanut Butter (you can use a pastry bag with a very narrow opening to do this more cleanly) and sprinkle over some crushed Cornflakes to finisht the truffles.
Keep in the fridge in an air-tight container for up to a week.
(*) Make sure you are using proper Cooking Chocolate or Couverture Chocolate - not a regular chocolate bar or compound chocolate. Regular eating chocolate will not melt then properly set, and will have a grainy texture.
Blend to your desired consistency: very finely for a more smooth filling, or more coarsely if you want a more crunchy texture. Just make sure not to have large pieces of cornflakes left or it will be hard to roll.
The balls need to have set and be quite hard and cold before you dip them in the chocolate - otherwise the chocolate coating will not stick.
I recommend melting it directly into a narrow but high container like a measuring jug or transferring the melted chocolate into such container (could also be a tall glass). It will be easier to dip the peanut butter balls and coat them in chocolate in such a recipient.
If the chocolate seem to be hardening while you dip the peanut butter balls in, place it in the microwave for a few seconds to melt it again. The chocolate needs to be very fluid and warm to directly stick to the cold filling.