Peanut Butter Chocolate Bliss Truffles

Ok, so if you haven’t noticed by now, my biggest goal of 2015 is to treat nutrition as a part of my training. Not that I had horrible nutrition before, but now I’m making it a top priority.  But that doesn’t mean that food should be tasteless.  As we head into the Super Bowl weekend, I share with you a recipe that will please everyone, and also your nutrition conscious mind.  It is vegan, gluten free, dairy free, and has no added sugars.  Basically everyone will love it!  And you can have a sweet treat without the guilt.  I give you my Peanut Butter Chocolate Bliss Truffles!

These may sound intimidating, but trust me, if I can make these- you can make these!  And they only take 30 minutes, I swear!

Ok, here’s what you’ll need:

the ingredients

Makes about 22-24 truffles:

20 Medjool dates, soaked in warm water for 5 minutes and pitted, save soaking liquid

1/3 cup no sugar added creamy peanut butter

1/3 cup dried unsweetened coconut chips

1/3 cup cocoa powder

1 tsp vanilla

1 tsp cinnamon

pinch of sea salt

1/4 cup cacao nibs

1/3 cup toasted slivered almonds, slightly chopped

Ok, here’s how you do it!

While the dates soak in water, toast the nuts for a few minutes over medium low heat.  Chop them a bit on a cutting board.

 toasting those almonds

After you dates have soaked for 5 minutes and your almonds are toasted you are ready to start. After soaking the dates it will be easy to push to dates out, save the liquid you soaked the dates in, you might need that later.  Now put the pitted dates in your food processor.

 load up those 20 dates

Pulse the dates until a chunky and sticky paste forms.  Now add your peanut butter.  Pulse these two together for a bit.

 chunky dates with peanut butter added

Now add the rest of the ingredients through sea salt.  Pulse together.  If your processor can’t pulse, add a tablespoon or two of your reserved date liquid.  If the mixture is too runny, add more coconut.  You want to end up with a solid consistency that sticks together and can easily be formed into little truffle balls.

 all the ingredients through sea salt

 sticky paste ready to be rolled into truffles

When your paste is ready, roll into small balls and then roll through toasted almonds to coat.

 truffle ready to be coated in toasted nuts

I like to do about a third of my truffles rolled in cacao nibs.

 the crunch of the cacao nib adds a lot of texture to your truffle

Roll each truffle into a ball, roll through topping, and then line up on cutting board or plate.

 I love Minnesota

Place the truffles in the refrigerator for about 1-2 hours and then enjoy!  If you somehow have some leftover, store in an airtight container in the refrigerator for up to 2 weeks.

 get ready for a party in your mouth

Trust me, if I can make these, so can you.  So bring them to your Super Bowl party on Sunday.  You’ll have a healthier version of a sweet treat, and you’ll be surprised at how much everyone else likes them!

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