After the response to the almond joy truffles (eating them all), I have decided to create truffles that remind me of all my favorite candy bars. Next up: Reeses Peanut Butter Cups!
It’s not exact because I use crunchy peanut butter and chopped peanuts, but I think it looks pretty, and that little bit of crunch is really delicious. I don’t often eat peanut butter (I health wise prefer almond butter) but every once in a while it’s a pretty fantastic childhood throwback. I tend to make my own at whole foods or buy organic peanut butter with the only ingredient being peanuts.
5 dried pitted mejool dates
coconut milk for soaking
1/4 teaspoon sea salt
1/2 cup cacao powder
1/2 cup organic chunky peanut butter (either make your own or make sure the only ingredient is peanuts)
1/3 cup crushed peanuts for coating
Cover the dates in the coconut milk and let soak anywhere from 2 hours to overnight. Remove the dates from the liquid (the leftover coconut milk makes for delicious popsicles). In a food processor add the dates, cacao powder, peanut butter, and 1/3 of a cup of the leftover coconut milk. Process on high until smooth 0 the mixture should form a ball similar to a sticky dough.
Taking a heaping teaspoon of the mixture at a time, roll into a ball, and then roll in peanuts (you may have to press to ensure the peanuts stay). Repeat until all the mixture is used. Freeze the truffles for at least 2 hours before serving.
Makes around 20 truffles