Chocolate Chip and Peanut Butter Truffles - vegan
Ingredients
- 300 g dates soak in hot water to soften for 20mins
- 200 g smooth or crunchy peanut butter
- 1 tbsp dark cocoa powder plus extra for spinkling/rolling if desired
- 2 tbsp ground almonds
- 50 g dark choc chips
Instructions
- Soak your dates in hot, freshly boiled water for about 20mins to soften. Drain fully and discard the water.
- Place all of the ingredients (EXCL. choc chips), into a food processor, blitz on high for about 1 minute until the dates and peanut butter is well combined and sticking together.
- Now add the choc chips and pulse a few times until they are incorporated into the mixture, but not broken down fully so that you get some nice choc chip chunks to bite into in each truffle.
- Using clean hands, take 1tbsp of mixture and roll it into a smooth ball. Continue with all of the mixture until you have made about 20 truffle balls.
- You can eat them straight away or store in the fridge to chill and set.
Notes
Optional: roll or sprinkle the truffles in some extra cocoa powder for an authentic 'truffle' look!
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