Chocolate Covered Peanut Butter Truffles
Ingredients
- 1 cup (250g) all-natural peanut butter, smooth
- 1/2 cup (50g) gluten-free oats
- 2 tsp ground cinnamon
- 1/2 tsp sea salt, finely ground
- 2/3 cup medjool dates, pits removed (approx. 12)
- 1/4 cup (60) maple syrup
- 1 cup (175g) 70% semi-sweet chocolate or other dark chocolate of choice
- 1 tsp coconut oil
- sprinkles (optional for topping)
Preparation
In a food processor combine peanut butter, oats, cinnamon, salt, dates and maple syrup. Process until smooth and dough like. Roll batter into bite-sized balls, about the size of a ping-pong ball, and place in the fridge to chill
Melt chocolate by adding 2 inches water to a small saucepan and bring to simmer. Place a heatproof glass bowl on top of the pot, making sure the bottom of the bowl is not touching the simmering water. Add dark chocolate and coconut oil to the bowl and stir gently until melted and combined
Remove truffles from fridge and line a baking tray with parchment paper
Roll truffles in melted chocolate, using a spoon to manoeuvre the balls to coat entirely in chocolate
Place onto parchment paper
Optional to top with candied sprinkles
Continue process of rolling truffles in chocolate until you have covered all the truffles with chocolate
Place truffles back in the fridge to chill, until chocolate has hardened (approx 20 min)
