Recipe from Chef AJ
Editor’s note: This plant-based recipe for truffles is raw and easy to make. Whip these up for a tasty treat or share them with friends and family. We bet they won’t believe this dessert is made with no processed or added sugars, only sweetened with dates. Enjoy.
Peanut Butter Fudge Truffles
Number of servings: 36
Per Serving 105 calories
Fat 4 g
Carbs 17 g
Protein 3 g
Ingredients
- One batch of Chocolate Fundue
- Chopped peanuts
- 1 cup peanut butter (no salt or sugar)
- 1 cup date paste (recipe on next page)
- 1/2 cup raw cacao powder or alkali-free cocoa powder
- 1/2 cup unsweetened non-dairy milk
- 1 Tablespoon alcohol-free vanilla extract
- One pound of pitted dates
- One cup of liquid (water, unsweetened non-dairy milk, unsweetened juice)
For the Chocolate FUNdue
For the date paste
Instructions
- Make the date past:
- Soak dates in liquid overnight or for several hours until much of the liquid is absorbed.
- In a food processor fitted with the “S” blade, process dates and liquid until completely smooth.
- Store date paste in the refrigerator.
- Then create the Chocolate Fundue:
- Place all ingredients in a food processor fitted with the “S” blade and process until ingredients are incorporated, scraping down sides if necessary.
- You can eat this immediately or chill for a firmer texture.
- To assemble the truffles:
- Chill FUNdue until firm.
- Using a small retractable cookie scoop, drop FUNdue into crushed peanuts and coat evenly. Bananas are also delicious when dipped in FUNdue and rolled in crushed nuts and then frozen.
Notes
Chef's note:
You can substitute cannellini beans for some of the nut butter for a lower-fat version.
You can substitute cannellini beans for some of the nut butter for a lower-fat version.
What do you think of this plant-based recipe? Please share because we’d love to hear what you think!
