Peanut Butter Truffles

Hey Guys! 

I am so excited to share this amazing recipe with you.  I made these Peanut Butter Truffles as dessert for Mother’s Day and they were seriously to die for….I thought I was eating a Reese’s Peanut Butter Cup but without the processed garbage.   While not low in calories or fat, they are seriously worth making for a special occasion or treat!  Just a warning - highly addictive! 

Peanut Butter Truffles  - Perfect little morsels of AWESOMENESS! 

Ingredients:

½ cup pitted dates (I buy a large bag at Costco – last forever and you can use for just about anything)

½ cup natural peanut butter – Salted

½ cup nuts – I used a mix of unsalted cashews and raw walnuts

Handful of Glutino Gluten Free Pretzels 

Teaspoon of Vanilla Extract 

3 Tablespoons Pure Maple Syrup

Pinch of Sea Salt 

Chocolate coating:

1 cup semi sweet dark chocolate chips 

1 tsp coconut oil 

Place dates, peanut butter, nuts, vanilla, maple syrup and sea salt in a food processor and blend until a dough forms.  Add pretzels and pulse until incorporated and mixed in but not pulverized. A little crunch is a good thing….Trust me! 

Form into bite size balls and set on parchment paper. 

In a small sauce pan, add chocolate chips and coconut oil, melt but don’t overcook where it becomes watery and loose.  Coat the PB balls one at a time and allow to dry on parchment paper. I sprinkled mine with a bit of sea salt.  Store in an airtight container in the fridge.  You can freeze them but I am sure they won’t last long enough to freeze - just saying! 

Get fancy and top with a variety of sprinkles….how fun would that be for a gift idea?  Red, green & white for Christmas….Pink or Blue for a baby shower or fun & colorful for a Birthday Party.   Let your creative side shine…the possibilities are endless.  

Enjoy!