Vegan Peanut Butter Pretzel Truffles

These are the best truffles I've ever had. Seriously. AMAZING. They are also the most photogenic truffles I've ever had...


I know what you're thinking... They are vegan... How can they be that amazing??? Skeptics...


Look up there. Do you see all those DELICIOUS vegan ingredients?! I think you do!

Okay, okay... The dates kind of look like cockroaches but everything else looks super tasty. Sweet and salty plus peanut butter... Nothing can go wrong here.


Time for some close ups and introductions. Please meet salty cashews, sweet dark chocolate chips, crunchy pretzels and gooey dates!


Oh, I forgot to mention dreamy... I mean CREAMY. Dreamy creamy peanut butter. Yum.


Vegan Peanut Butter Pretzel Truffles

Recipe adapted from Minimalist Baker

Makes 18 truffles. 150 calories per truffle.


- 1/2 cup pitted medjool dates (soaked in water for 10 minutes then drained)

- 2/3 cup peanut butter

- 3/4 cup raw salted cashews + extra for topping

- 1/2 cup mini pretzel twists (chopped) + extra for topping

- 1 1/4 cup dairy-free dark chocolate chips (or chopped chocolate)

- 1 tsp coconut oil

- sea salt


1. place the cashews in a food processor and pulse until only small bits remain

2. add pretzels to the processor and pulse until mixture resembles coarse crumbs

3. transfer the cashew/pretzel mixture from the processor to a new bowl and set aside

4. add pitted, soaked dates to the food processor and pulse until small bits remain (it may form into a chunk of chopped dates - that is okay)

5. in a separate bowl, mix together the date bits/chunks and peanut butter until well combined

6. stir in the cashew/pretzel mixture in small increments until a dough is formed that can be easily rolled into balls (there will probably be extra cashew/pretzel mixture - this is great because you can use it for toppings)

7. scoop out 1 tbsp amounts of dough and roll into balls then place balls on a baking sheet lined with parchment paper

8. once all the dough is rolled into balls, place the baking sheet in the freezer to chill

9. melt the dark chocolate in a double boiler then add in coconut oil to help thin out the chocolate

10. remove the balls from the freezer and one at a time, carefully dip the balls into the chocolate and coat using two spoons (you should have plenty of extra melted chocolate - I dipped fruit in it for a delicious snack)

11. place the chocolate coated truffle back on the parchment paper then top with crushed cashews, chopped pretzels and sea salt

12. once all the truffles are covered in chocolate and toppings, place the baking sheet back in the freezer for the truffles to harden

13. wait for the truffles to set... (this is the hardest part of the whole recipe)



Warning: these are highly addictive (you may eat the whole batch in less then 5 minutes)

I want more truffles!!!!

- A

p.s. I wrote this post at 7:15pm last night and it's still light outside!!! I LOVE DAYLIGHT SAVINGS TIME.