Dark Chocolate Peanut Butter Truffles

Adam refuses to use natural peanut butter.  He doesn’t object to the taste, but he can’t stand the mess and difficulty of spreading it on bread, particularly when you get down to the bottom of the jar.  Although I do insist on buying the all natural stuff for myself and the girls, I can’t really blame him.  Somehow it never seems possible to get the oily part mixed all the way through so the top is liquidy, the middle lumpy, and the bottom, a dry, solid mass.

So what to do with that dry stuff at the bottom of the jar?  Make truffles!  Easy, decadent but not too unhealthy, delicious truffles.

1 cup ‘dry’ peanut butter or other nut/seed butter

½ cup coconut sugar

2 tbls coconut oil (not melted)
½ tsp vanilla extract
¼ tsp sea salt
250g dark chocolate chips

 

Place nut butter, sugar, coconut oil, vanilla and salt in food processor, and process until it comes together and is smooth.  Place mixture in freezer for 30 minutes, until firm.   Meanwhile, melt chocolate and let cool slightly.  Remove from freezer and roll into balls or flatten into disks.  While still cold, dip into chocolate and place on wax paper-lined baking sheet.  Place in freezer until chocolate sets.  Store in a cool dry place for up to a month.  Makes about 20 disks or 30 small balls.

This recipe has been entered into this week's Gluten-Free Friday on Vegetarian Mamma.