Here is the recipe for my delicious date caramel peanut-butter truffles. They are made with all natural ingredients and taste pretty damn amazing. It might get a little bit messy making them, but they are well worth the mess.
Make sure you hide these if you want to keep them around for awhile, otherwise they will be gone in an hour. They are so tasty!
I often suggest these to my nutrition clients who want that little sweet snack but want to keep it all natural. I have included the nutritional information as well so you can fit them into your macros if you are tracking. Enjoy :)
- 500g (or 1 1/2 cups packed) soft dates, pitted (if these aren't soft to start with, you can soak them in hot water for 10min to make them softer then drain them and use.)
-1/2 tsp sea salt + more for sprinkling on at the end
-1/4 cup natural peanut butter (creamy is the best)
-1 heaping cup bittersweet or dark chocolate, chopped up
-1 tbsp melted coconut oil
Blend/pulse your dates until they form a loose "dough." They should turn into a rough ball.
Next, add 1/2 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
Using a Tablespoon or your hands, scoop out small amounts and form them into balls. Place on a parchment-lined baking sheet and freeze for 20 minutes to set.
After 20 minutes, drizzle on peanut butter until the top is coated. (If the peanutbutter is too dry, mix it in a bowl with 1/2 tbsp coconut oil and microwave them together first.
Freeze again for another 15-20 minutes, or until the peanut butter has formed a semi-firm “shell.”
Melt the chocolate over a double boiler 1 tbsp coconut oil.
Remove truffles from freezer and, using a fork or tongs, scoop truffles up and quickly immerse in chocolate, then gently shake off excess chocolate and place back on parchment-lined baking sheet. Freeze to set again for around 20-30 minutes.
Top truffles with a small sprinkle of sea salt (optional).
Serve immediately or store in the fridge or freezer to keep fresh. Makes 16-20 truffles.
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