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Clocking in at a mere 46 calories each, my 4-ingredient chocolate peanut figgy truffles are vegan, gluten-free, healthy, dead simple to make, and have no added sugar. Put some in your tum today!

Truffles may be expensive to buy, and therefore, seemingly decadent but y’know what? They are so incredibly easy to make. In fact, over the years, I’ve made gazillions of ‘em, precisely because they’re so darned expensive in the shops, yet so simple to throw together in the kitchen.

One December, I quite literally made hundreds of truffles, and gave them to family members as Chrimbo pressies.

In fact, that December in 2010 was the last time I’d made any until a couple of years ago. Why? Because ordinarily, the trouble with truffles (as opposed to The Trouble With Tribbles), is that they are sneaky, tempting, little balls of waist-enlargement, and to be completely honest with you, I just didn’t have the willpower not to eat them.

Or, as someone once famously said,

It’s not the willpower, it’s the won’t power

(I don’t know who it was – let me know in the comments if you do.)

Fortunately, my truffles only contain 46 calories each, so not much willpower is needed. Also, as I’ve got older, and, some might argue, wiser, my sweet tooth has become more of a savoury tooth, and on the odd occasion I do crave sweetness, a little is more than enough.

(Excuse me while I go to polish my halo.)

how to make 4-Ingredient Chocolate Peanut Figgy Truffles

Soak the semi-dried figs in some boiling water, until they have become plump and soft.

Drain, and then process until the figs form a thick, yummy, gooey paste.

Place bite-sized balls onto a lined baking tray, and freeze for a short while, then add blobs of peanut butter on top, and return to the freezer while you melt the chocolate and coconut oil together.