Peanut Butter Truffles

January 5, 2018
Created by Harmons
1 hour 15 minutes
Serves 20
  • 1 lb Medjool dates, pitted
  • 1/2 tsp sea salt, such as Maldon, plus more for topping
  • 1/4 cup natural unsalted creamy peanut butter
  • 1 cup dairy free bittersweet chocolate, chopped
  • 1 Tbsp melted coconut oil

In the bowl of a food processor fitted with the blade attachment, add dates, and salt. Pulse until blended into a paste.

Using a small melon baller, scoop out small balls, and roll them into balls. Place on a parchment-lined baking sheet and freeze for 20-30 minutes.

Drizzle peanut butter on frozen balls until covered. Freeze for 15-20 minutes.

Melt chocolate and coconut oil in a bowl set over a saucepan of simmering water.

Drop a few truffles into the bowl and, using a fork, dip, and scoop truffles up, and place back on parchment-lined baking sheet. Sprinkle with sea salt and freeze again, until set.

Per 1 svg: cal.: 130; total fat: 6g (sat. fat: 3g); sodium: 60mg; total carb.: 21g; dietary fiber: 2g; sugar: 17g; protein: 2g