Recipe
Peanut Crunch Truffles
Back at it again with more chocolate and peanut recipes. Are we even surprised at this point, because I am most definitely not. It is just a combination I keep coming back to, and for a good reason. These truffles are fudge, but at the same time crunchy and super satisfying. They were made in partnership with the amazing people over at VGAN, but of course you can use whatever chocolate you want. If you don’t have all the ingredients at hand I would highly recommend you going out and getting them, you will not regret it.
Ingredients
Peanut Crunch Truffles
6
soft dates (soak your dates in hot water if they are not soft)
6
tablespoons peanut butter
3.5
tablespoons puffed rice
70
grams vegan chocolate (I used VGAN Suagrfree Dark Chocolate)
Water to blend
Pinch of salt (omit if your peanut butter is salted)
Instructions
Filling
- Blend the dates and peanut butter until a crumbly mixture forms.
- Add water bit by bit until everything clumps together, it should not be very sticky.
- Pulse in the puffed rice.
- Form 10-12 balls and place them in the freezer to set up for minimum 30 minutes.
Chocolate Coating
- Melt your chocolate in the microwave or in a double boiler.
- Dip your balls in the melted chocolate one by one and top with coconut if you wish.
- Leave to set in the fridge or freezer for a few minutes before serving.
- Best stored in the freezer,