Chocolate Covered Miso Peanut Butter Truffles (vegan)

Chocolate Covered Miso Peanut Butter Truffles (vegan)

A five ingredient truffle made with miso and peanut butter and dipped in dark chocolate.



1 cup natural smooth peanut butter (I used a salted version)*

12 tbsp light miso

1/2 tsp vanilla extract

23 tbsp maple syrup

12 tsp coconut flour

1 6 oz bar of dairy free dark chocolate

flaky sea salt


  1. In a bowl or small food processor add the peanut butter, vanilla, 1 tbsp miso, and 2 tbsp maple syrup.  Mix well.
  2. 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).
  3. Add the coconut flour 1 tsp at a time until you reach the desired rollable consistency.
  4. Use a tablespoon to measure out the truffles and roll them. Set aside.
  5. In a double boiler melt the chocolate.
  6. Dip each peanut butter truffle in the chocolate to coat. Lay on a parchment lined baking sheet and transfer to the fridge to solidify.
  7. 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.
  8. 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

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