If you don’t put miso in your desserts are you even living your life?
Miso (especially light miso) makes REALLY good desserts. Like REALLY.
And miso goes REALLY well with peanut butter.
Surprised? I’m full of surprises.
Like the Chocolate Covered Miso Peanut Butter Truffle. It has only 7 ingredients and is easy to whip up in a pinch. Tis’ the season for all things truffled, cookied and iced! Read on!
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So, the reason I like these truffles so much is that it combines two of my favourite foods (hello miso and hello my old pal peanut butter) into one out of this world truffle. HOLIDAY DESSERT MAGIC.
Not only is it delicious but miso is also a fermented food (so good for our gut!) and it is only sweetened with maple syrup. The magic just keeps on comin’.
One thing I want to recommend is trying to get organic light miso if possible. Soy is often GMO and getting organic can ensure that we avoid that! I also much prefer the lighter miso to the darker miso in desserts. This is the miso that I used.
The trick to this recipe is tasting it as you go. I start with 1 tbsp of miso and 2 tbsp of maple syrup and add more as I feel is needed. Miso paste can vary so much in strength and taste that it is always best to start small and work up. If you add in too much you can simple add a little bit more peanut butter. ALSO, make sure you stir this very well because you want the miso to be well incorporated.
And just like that you have yourself a creamy, caramel-y healthy-ish truffle. Plus chocolate (obvi).
Looking for more miso flavoured desserts? Try these:
Cherry Cashew Miso Ice Cream(vegan)
White Chocolate Miso Tarts (vegan)
Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram!Print
Chocolate Covered Miso Peanut Butter Truffles (vegan)
A five ingredient truffle made with miso and peanut butter and dipped in dark chocolate.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 18-20 truffles
- Category: dessert
- Cuisine: vegan
1 cup natural smooth peanut butter (I used a salted version)*
1-2 tbsp light miso
1/2 tsp vanilla extract
2-3 tbsp maple syrup
1-2 tsp coconut flour
1 6 oz bar of dairy free dark chocolate
flaky sea salt
- In a bowl or small food processor add the peanut butter, vanilla, 1 tbsp miso, and 2 tbsp maple syrup. Mix well.
- Taste and add more miso or maple syrup until you get a balance you like. (If you add too much miso simply add a little scoop more of peanut butter).
- Add the coconut flour 1 tsp at a time until you reach the desired rollable consistency.
- Use a tablespoon to measure out the truffles and roll them. Set aside.
- In a double boiler melt the chocolate.
- Dip each peanut butter truffle in the chocolate to coat. Lay on a parchment lined baking sheet and transfer to the fridge to solidify.
- After 5 minutes in the fridge, sprinkle each truffle with a small pinch of flaky sea salt. Place them back in the fridge for another 30 minutes.
- Store the truffles in the fridge for up to four days.
*If you don’t use a salted version of peanut butter add a tiny pinch of salt
Keywords: peanut butter, miso, truffles, vegan, dessert