Vegan Truffles w/ Chocolate + Peanut butter

Last Christmas, I did not give anyone my heart like Wham, but I did make these really tasty vegan truffles… However, I did not save a recipe to make the same ones again this year (stupido! This is where a blog would have been handy) nor does Google seem to be able to help me out. This kind of emergency  calls for *drumroll* KITCHEN IMPROVISATION!

Today’s post is from the kitchen of my parents, as probably most posts will be until January 7th. Oh, how I love it here – tonnes of kitchen appliances and cupboards full of ingredients! I kept catching myself smiling broadly just watching the food processor do its magic… One of the very best things about Sweden is that you can get a whole box of fresh dates for the same price as like maximum 7 or 8 single ones in the UK… (Why cruel world?!) I will be sure to munch as much as I can the upcoming weeks I am here, starting with this truffle recipe that uses dates as a base. Enough rambles, back to the truffles please!
IMG_1637
What you’ll need:

  • 4 dl nuts of choice (I used 50/50 hazelnuts and cashews)
  • 10 pitted dates
  • 1 tbsp cacao powder
  • 1 tbsp strong espresso (opt.)
  • a pinch of salt
  • a pinch of vanilla powder
  • 2 tbsp peanut butter
  • 100 g dark chocolate
  • 1 tbsp coconut oil

First mix the nuts to a fine meal in the food processor. Put the meal aside, and blend the pitted dates into a gooey lump. Add cacao powder, coffee and vanilla powder, if using, along with the nut meal a little at a time while the food processor runs. After a while you should have a smooth dough.
Scoop about 1 tbsp to roll into balls that you place on baking paper. Make a little pit on the top using your finger; this will be filled with peanut butter, as seen on the photo below. I quickly microwaved the nut butter to make it easier to work with. Once this step is finished, put them the freezer for circa 15 minutes.

Meanwhile, melt the chocolate with some coconut oil. The oil will make the chocolate thinner and thus easier to dip the balls in.
Once the bases have cooled, simply swirl them around in the chocolate and make sure they are fully covered. If you wish, you can sprinkle some sea salt on top of them because chocolate + sea salt = ❤

Leave the chocolate to set, back in the freezer for a while perhaps. And that is it, really! Hope you enjoy.

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One thought on “Vegan Truffles w/ Chocolate + Peanut butter

  1. Pingback: Apple & Blackberry Cobbler. | (Chick)peas and understanding.

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