CHOCOLATE-PEANUT BUTTER TRUFFLES
SERVES 10 TO 12 TRUFFLES
1/2 cup unsalted, unsweetened natural peanut butter
1/4 cup oat flour (certified gluten- free if necessary)
2 1/2 tbsp. powdered sugar (or xylitol)
Pinch of salt (exclude if using salted peanut butter)
1 cup vegan chocolate chips (or chopped vegan chocolate)
1 tsp. coconut oil
Chopped peanuts, optional
Flaked sea salt, optional
NUTRITIONAL VALUES
Calories: 128kcal
Fat: 8.7g (2.6g S.Fat)
Carbs: 10.1g
Protein: 3.9g
Sugar: 6.8g
Sodium: 79mg
METHOD
n a medium mixing bowl, combine the peanut butter, oat flour, sugar, and salt with a fork (if using). Place the bowl in the freezer for 20 minutes, or until firm.
Use parchment paper or a silicone baking mat to line a baking sheet. Take the frozen peanut butter mixture out of the freezer. Scoop up 1 tbsp. and roll it into a ball with your hands. Place the ball on the baking sheet that has been prepared. Rep with the rest of the peanut butter mixture. Place the sheet in the freezer for at least 15 minutes while you melt the chocolate. If you don't intend to coat them with chocolate right away, place the sheet in the refrigerator for at least 30 minutes.
Melt the chocolate and coconut oil together in a double boiler or heatproof bowl set over a pot of boiling water, stirring frequently, until completely smooth. Take the pan off the heat.
Take the peanut butter balls out of the freezer. Scoop up a ball with a fork and dunk it in the melted chocolate. Roll it around to completely cover it, then lift it out and drain off the excess chocolate with a spoon. Return the truffle to the baking sheet. Rep with the rest of the balls. Sprinkle with chopped peanuts and/or flaked sea salt on top (if using).
Return the baking sheet to the refrigerator and chill for 15 to 20 minutes, or until completely set, or until ready to serve. The truffles will keep in the fridge for 4 to 5 days if stored in an airtight container.
Use parchment paper or a silicone baking mat to line a baking sheet. Take the frozen peanut butter mixture out of the freezer. Scoop up 1 tbsp. and roll it into a ball with your hands. Place the ball on the baking sheet that has been prepared. Rep with the rest of the peanut butter mixture. Place the sheet in the freezer for at least 15 minutes while you melt the chocolate. If you don't intend to coat them with chocolate right away, place the sheet in the refrigerator for at least 30 minutes.
Melt the chocolate and coconut oil together in a double boiler or heatproof bowl set over a pot of boiling water, stirring frequently, until completely smooth. Take the pan off the heat.
Take the peanut butter balls out of the freezer. Scoop up a ball with a fork and dunk it in the melted chocolate. Roll it around to completely cover it, then lift it out and drain off the excess chocolate with a spoon. Return the truffle to the baking sheet. Rep with the rest of the balls. Sprinkle with chopped peanuts and/or flaked sea salt on top (if using).
Return the baking sheet to the refrigerator and chill for 15 to 20 minutes, or until completely set, or until ready to serve. The truffles will keep in the fridge for 4 to 5 days if stored in an airtight container.
RECIPE NOTES
f your peanut butter is too runny, thicken it with 1 tbsp
oat flour and 1 1/2 tsp powdered sugar or xylitol.
