Vegan peanut butter chocolate truffles with roasted nuts - healthy chocolate candy!


If you're trying to avoid conventional sweets and refined sugar in general but still need some sweetness in your life, you will love these healthy vegan chocolates. The main ingredient in these treats is coconut oil which has many health benefits and is recommended to be used for cooking and baking.

Coconut oil has been known to prevent heart disease and high blood pressure as it is high in natural saturated fats which not only increase the good cholesterol (HDL), but also help to convert the bad (LDL) cholesterol into good cholesterols. Coconut oil has antibacterial, anti-fungal and anti-viral properties as it contains lauric acid which is known to reduce candida and fight bacteria. Coconut oil also reduces inflammation in the body thanks to high levels of antioxidants, it prevents cancer, it has been known to heal urinary and kidney infections, it improves memory and brain function, prevents gum disease and tooth decay. It improves energy, digestion, it naturally balances hormones and prevents osteoporosis. Some studies show that the medium chain fatty acids in coconut oil improve insulin secretion and insulin sensitivity and improve symptoms associated with insulin resistance. Coconut oil can also stop degenerative eye diseases and help restore the health and function of damaged blood vessels and capillaries in the eyes.


1 cup mixed nuts (almonds, walnuts, pecans)

7 tablespoons solid coconut oil

4 tablespoons unsweetened cocoa powder

4 tablespoons maple syrup

2 tablespoons peanut butter (almond butter would work great as well)


Roast the mixed nuts in the oven in 400 F (200 C) for about 8 minutes. Keep checking frequently so they don't burn. Once done, let them cool down. In a pan, melt the coconut oil, turn the heat down and add cocoa powder. While mixing, add maple syrup and peanut butter. Keep whisking until everything is smooth and dissolved. Once done, fill the ice tray or any other molds you have (silicone ones work the best) with the chocolate mixture about half way. Now place the nuts in each mold and fill the rest with the remaining mixture. If your molds are small, you can just put the nuts in and then the chocolate all at once. If you cannot wait to eat it, put it in a freezer for a bit, otherwise, store in a refrigerator. To take it out once it is hard, you just pop it out from the silicone molds.  For the ice tray that is not silicone, take a thin knife, cut it through one side of the mold and carefully get it out.