Peanut Butter Fudge Truffles
A special “Thanks!” to Chef AJ. This tasty recipe is from her book Unprocessed
NOTE: This recipe requires overnight preparation.
- 1 pound (500 gm) pitted dates
- 1 cup water or unsweetened non-dairy milk
- 1 cup ‘salt and sugar’ free peanut butter
- ½ cup raw cacao powder
- ½ cup unsweetened non-dairy milk
- 1 tbsp alcohol-free vanilla extract
- chopped peanuts
Prepare date paste with 1 cup dates and water. You will need 1 cup date paste. Rest can be stored in the refrigerator.
For the truffles:
Place nut butter, date paste, cacao powder and vanilla in the bowl of a food processor fitted with the “S” blade and process until all the ingredients are incorporated well, scraping down the sides if necessary.
Slowly add in milk, little at a time until the desired consistency is reached. Chill the mixture in the refrigerator until firm. Place chopped peanuts into a shallow bowl.
Using a small retractable cookie scoop, drop truffles into chopped peanuts and coat evenly
NOTE: For a lower fat version, substitute cannellini beans for some of the nut butter.