TASTY TUESDAY RECIPE: Chocolate and Peanut Butter Truffles
These amazing Chocolate and Peanut Butter Truffles are perfectly bite sized and very hard to resist. The best part is they are vegan! Gluten free delicious truffles! Made with just five ingredients these delicious bite sized truffles will become a firm favourite because you can enjoy them without feeling guilty!
These truffles are so easy to make and are deliciously soft and thick. Although they are Vegan, gluten free and dairy-free they are lightly sweet, perfectly buttery and deliciously balanced with a rich chocolate coating.
INGREDIENTS
Peanut Butter Balls
¾ cup natural, unsalted peanut butter
¼ cup pure maple syrup
¼ cup + 2 tablespoons coconut flour
Chocolate Dip
½ cup vegan chocolate chips
¼ teaspoon coconut oil
Chocolate Drizzle
2 tablespoons vegan chocolate chips
⅛ teaspoon coconut oil
INSTRUCTIONS
1. Line a baking sheet with parchment or wax paper. Set aside.
2. Make the peanut butter balls: In a medium bowl, add peanut butter, maple syrup, and coconut flour... whisk until thickened and difficult to stir. Switch to folding with a rubber spatula until well-incorporated. Cover and freeze for 15-20 minutes.
3. Using a 1-tablespoon cookie scoop, scoop and drop peanut butter balls onto the prepared baking sheet, spaced evenly apart. Transfer back to the freezer to chill for 20-30 minutes, until hardened. About 5 minutes before the balls are done freezing, it’s time to make the chocolate dip.
4. Make the chocolate dip: Use the double boiler method or the following. Add Chocolate Dip ingredients to a medium, microwave-safe bowl: ½ cup chocolate chips and ¼ teaspoon coconut oil. Heat in 20-second increments until chocolate is softened and melted. Stir in between heating, until smooth.
5. Remove peanut butter balls from freezer. Dip the bottom of one ball into the bowl of melted chocolate, scraping off excess. Place back onto the prepared baking sheet. Repeat until all balls are dipped. There should be leftover melted chocolate.
6. Make the drizzle: Add Chocolate Drizzle ingredients to your bowl of leftover melted chocolate: 2 tablespoons chocolate chips and ⅛ teaspoon melted coconut oil. Heat in 20-second increments until softened and melted. Stir until smooth. Spoon melted chocolate into a small zip bag and trim a tiny corner off. Pipe chocolate in a zigzag pattern across the top of each truffle.
7. Freeze for 10-20 minutes.
Enjoy!
For plenty of more yummy pictures and tips for storing your truffles head on over to the Beaming Baker! You'll also discover lots more healthy vegan dessert recipes to enjoy.
Comments: 0
Leave a comment
Your Name:Your Comment: Note: HTML is not translated!
Enter the code in the box below: