Salted Peanut Brownie Truffles

Salted Peanut Brownie Truffles

We are always after something sweet either in the afternoon or after dinner. These double chocolate brownie truffles always hit the spot. Salted peanut butter brownie cookie dough coated in bittersweet dark chocolate and crunchy cacao nibs. These are a must-make.



3/4 cup rolled oats (if GF use buckwheat)
3/4 cup dried coconut 
3/4 cup sunflower seeds
1/4 cup cacao powder 
1/4 cup maple syrup 
1/4 cup peanut butter
1/2 tsp sea salt

150g dark chocolate
1/4 cup cacao nibs or peanuts


Add the rolled oats, coconut and sunflower seeds to a blender and blend past the point of a flour. You’ll know you have reached this point when you see the fats binding the flour together to make it crumbly. Once you’ve reached this point, add the remaining brownie ingredients and blend until you have a cookie dough consistency.

Roll the mixture into 12 balls, set aside.

Line a baking tray with baking paper and melt the dark chocolate. Dip each truffle into the melted chocolate and place on the lined baking tray. Sprinkle with cacao nibs or peanuts to finish . Repeat until all of the truffles are dipped in chocolate. 

Place in the freezer to set for 30 minutes. These will last in an airtight container in the freezer for up to 2 months.

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