Is there any more delightful and scrumptious combination than peanut butter and chocolate? And while the pairing is delicious, it also boasts some pretty impressive health benefits. Dark chocolate is rich in antioxidants and peanut butter is bursting with energy-boosting fats and protein. These vegan bites are made with a health conscious list of ingredients that will leave your diet in-tact and your sweet tooth sated. Made with coconut oil and natural sweeteners like maple syrup, these are the perfect indulgence to whip up when you’re in need of a mouthful of something decadent.
Ingredients:
4 ounces (116g) cacao butter
1 cup (250g) creamy peanut butter
1/4 cup (55g) unsweetened coconut milk
3/4 cup (210g) pure maple syrup
2 teaspoons (12g) pure vanilla extract
1/2 cup (54g) Bob’s Red Mill coconut flour
1/2 teaspoon (3g) fine sea salt
Dipping chocolate
6 ounces (170g) 100% cacao, roughly chopped
4 ounces (116g) cacao butter
1/2 cup (140g) pure maple syrup
Heavy pinch of fine sea salt
You’ll also need
Dry roasted peanuts, roughly chopped
Sea salt flakes
Method:
Add the cacao butter to a double boiler set over medium heat; cook until melted then whisk in the peanut butter, coconut milk, maple syrup, and vanilla extract follow by the coconut flour and sea salt; whisk until smooth and creamy. Pour the mixture into a bowl and cool. Once cool, transfer to the refrigerator and chill until solid; 2-3 hours. Once solid, remove and bring back to room temperature for scooping.
Shape the truffles using a small stainless steel scoop or portion out by hand. Roll the truffles between the palms of your hands so that they’re round then place on a baking sheet lined with parchment paper. Transfer tray to the freezer to chill for 20-30 minutes.
When you’re ready to coat the truffles, melt the chocolate and cacao butter in a double boiler set over medium heat. Once melted, stir in the maple syrup and salt. Use a toothpick to dip each truffle into the chocolate. It will take about 15 minutes for the chocolate to set. Sprinkle, while wet, with roast peanuts or sea salt flakes. If storing at room temperature, the truffles will keep for up to five days. If refrigerating, they’ll keep for 2+ weeks.
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