Chocolate and Peanut Butter Truffles
These will steal your heart with the first bite! Super easy to make, with no refined sugars and made with just a handful of healthy ingredients!
Servings 20 truffles
Calories 107kcal
Ingredients
- 45 ml coconut oil (melted and cooled)
- 40 ml maple syrup (you can also use agave or rice malt)
- 45 g cocoa powder (plus more for dusting)
- 200 g medjool dates (pitted)
- 50 g smooth peanut butter
- 1 teaspoon vanilla essence
- ½ teaspoon sea salt
Instructions
- In a small bowl, mix together melted coconut oil, maple syrup and cocoa powder until smooth.
- Place your dates, peanut butter, vanilla and sea salt in a food processor and pulse until you have a smooth paste. Add melted chocolate mixture and pulse more until well combined and a soft 'dough' is formed.
- Transfer into a bowl, cover with cling film and place in the fridge for at least 2 hours, allowing it to firm up.
- Spoon out the small amounts of the cooled mixture and roll into small balls using your hands (you can also use melon baller or measuring spoon). Roll the truffles in some more cocoa powder (beetroot powder or matcha powder will also work well and will give your truffles some great colours). Enjoy!
Notes
- Prep time may vary
- I used beetroot powder to get that deep, red colour on my truffles
- You can store the truffles in air-tight container in your fridge for 3-4 days
Nutrition
Calories: 107kcal