Decadent truffles filled with sweet, creamy peanut butter. They take practically no time to make, and they disappear even faster! Store the truffles in an airtight container in the refrigerator to help them stay firm and prevent them from drying out.
In a small bowl, stir together the cocoa powder, applesauce, honey, and vanilla until smooth. Chill for at least 1 hour (or up to 18 hours, maximum).
Line a large plate with wax paper.
Divide the chocolate mixture into 16 equal parts. Working with one at a time, flatten to a circular shape in the palm of your hand. Place ½ teaspoon of peanut butter in the center. Fold up the edges, pinch shut, and roll into a ball between your palms. Place onto the wax paper. Repeat with the remaining chocolate mixture and peanut butter. Store in the refrigerator, and if saving them longer than 24 hours, place in an airtight container to prevent the truffles from drying out.
Note: For a vegan version, substitute agave in place of the honey.
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2014/03/23/dark-chocolate-peanut-butter-truffles/