- Makes 16 truffle-sized balls - 20 minutes plus 3 hours of chilling time -
These are helpful when you are trying to wean yourself off Christmas snacking!
Gather together…
1 cup dates (170g de-stoned weight) roughly chopped and de-stoned.
1/2 cup (90g) peanut butter (smooth or chunky as preferred).
1/2 cup cacao powder.
2 tbsp maple syrup or runny honey.
4 tbsp cold water.
Decorate with (optional)...
2 tbsp cacao powder to roll them in (be sparing or they end up too 'dusty' to enjoy).
and / or
Toppings to roll them in: finely chopped pistachio, sesame seeds, chopped almonds, desiccated coconut...
Get making…
1. Put all of the ingredients into the bowl of a food processor (if you have one) or into a regular bowl, and stir with a spoon to combine - it will take about a minute to combine the wet and dry elements using a spoon.
2. Then blitz the mixture with the food processor / a handheld food chopper for 30 seconds.
3. With clean hands, form 16 balls from the mixture (each weighing approx. 22g if you want precision). You will get messy!
4. *Optional* roll the balls sparingly in cacao powder and / or roll them in finely chopped pistachio, sesame seeds, chopped almonds, desiccated coconut etc. Or leave them 'naked' showing bits of peanut (if you used chunky peanut butter).
5. Place the finished truffles on a large plate, cover them with a beeswax wrap and chill in the fridge, to firm up, for 3 hours.
6. Keep refrigerated in an airtight container and eat within three days.