Dark Chocolate Peanut Butter Truffle Bars (gluten-free)

5 from 1 review

Yield: 13-14 truffle bars 1x


  • 3/4 cup creamy peanut butter (or your preferred nut butter)
  • 5 pitted dates
  • 3 tablespoons water
  • 2 tablespoons Wedderspoon Manuka Honey
  • 1/2 cup coconut flour
  • 1 cup (8 ounces) dark chocolate


  1. In a food processor, combine peanut butter, dates, water, honey and coconut flour
  2. Blend until the ingredients are broken up and mix together
  3. Line a baking tray or large plate with parchment paper
  4. Using a spoon or your hands, scoop about 3 tablespoons of dough into your hand and roll into a ball then form into rectangle shapes
  5. Once all the truffle bars are formed, melt dark chocolate chips so that they are completed melted (you may need to add coconut oil depending on what chocolate it is)
  6. Using a fork, dip each truffle bar into the chocolate and let the excess chocolate drip off into the bowl
  7. Place on tray and once truffle bars are covered, add to freezer for 1 hour to set
  8. *Keep in fridge in airtight container for a week or a couple months in freezer
  • Author: rachel mansfield
  • Category: gluten-free, grain-free, dairy-free
  • Cuisine: dessert, snacks