Peanut Butter Chocolate Truffles (Vegan)

Yay first post!

After two years of thinking-about-starting-a-blog-but-nah-ceebs-I-am-lazy, I finally got my act together and registered an account. *Insert applause and cheers here* And please refrain from laughing at my blog name. It really seemed like the best and punniest name to me at 4am during exam week..

It was really hard trying to pick what to write about for my very first post. To go with the blog name I thought I’d pick something chocolatey. And this recipe is super easy and almost too tasty to be all natural and refined sugar free and vegan and (sort of) healthy for you (as long as you don’t down the entire batch in one go like me).

Vegan Peanut Butter Chocolate Truffles

Ingredients:

20 Medjool dates, pitted
6 Tbsp Natural unsalted peanut butter
1 Dark chocolate bar (~100g)
Pinch of salt
Cocoa powder for dusting

Directions:

1. Puree the pitted dates in a food processor/ VitaMix until a thick and smooth paste forms.

2. Transfer date puree to a big bowl and mix with peanut butter and the salt. I found it easier to use my hands for this. When it’s thoroughly mixed, roll into small balls (this was enough to make ~50 for me but I made them really tiny and cute and stuff). Put the balls in the fridge to harden a bit while you melt the chocolate.

3. Chop the chocolate and melt in a double boiler. (Be careful NOT to let water splash into chocolate or it will become seized and you won’t be able to save it). Alternatively you could use the microwave to melt the chocolate.
Note: You could temper your chocolate first if you’re a perfectionist. I didn’t bother; but I kept these babies in the fridge and finished them within 2 days.. More info on tempering chocolate here. Or, if you have a food processor, an easier method here.

4. Take your balls (ha ha ha ha ha ha I’m so mature.) out of the fridge and dip them in melted chocolate. Let them set on a plate/ parchment paper. When you’re done with all of them put them back in fridge for 10 minutes to set (If you used tempered chocolate this step probably wouldn’t be necessary).

5. Once the chocolate is set, roll them in cocoa powder so the surface is all nice and coated.

6. Eat one. Or two. Or ten. And be happy.