I know with all the sweet treats available at this time of the year, I find it so hard not to indulge in the chocolate and candy. It’s becomes a mental game I play with myself…
I’ll only eat one then I put them away. Or I’ll eat one before I head out for a longer run/walk/bike etc.
I am self disciplined and can keep this behaviour up for a long time; however every once and a while when the temptation to binge strikes me or it’s really easy to have more than one small treat, … I do.
Keeping it under control can become the challenging, frustrating, and an emotional rollercoaster.
So, I was thinking… I must be able to create a healthy nutritious treat that won’t send me into a complete sugar high or a self-imposed sugar-detox intervention.
Well here it is a healthy Peanut Butter Chocolate Dipped Truffle
These little beauties satisfy my sweet tooth after only ONE.
Honest and I can eat a bag of gummies without missing a beat, but Im good with only one of these truffles. ?
These truffles are easy to make, and the ingredients don’t require reading glasses to check the food labels for hidden additives or going to a specialty store to shop. (gluten free option on the recipe).
To make theses amazing truffles you’ll need the following kitchen aids:
- A food processor. This does works best- you can use a blender or “magic bullet” but it may not get as smooth a texture as the food processor so it may take a long time to blend.
- A cookie sheet or pan you can place in the freezer.
- Parchment paper (optional) so the truffles will not stick to the pan.
- Double Boiler for melting chocolate
- Fork
Add all the ingredients EXCEPT the dipping chocolate into the food processor and blend till smooth.
Then roll into balls. The mixture should make 48 balls – REMEMBER these are a treat not a meal. ?
Place in the freezer for 20-30 min. Once the balls are frozen, you’re ready for the next step.
Get that chocolate melting. I like using the stove method with a double boiler so the chocolate melts slowly. Using a microwave can work but sometimes, if the chocolate is heated too fast or it’s not of great quality, the chocolate may separate, burn, or seize during melting. A word of advice … Go slowly which ever method you choose, no one want to go back to the store for more ingredients.
If using the stove method remove the container with melted chocolate from the hot water pot- you do not want any water to accidentally splash into the melted chocolate. Place the melted chocolate container on a heat safe counter or chopping board.
Remove the cookie tray from the freezer. (The longer they stay cold the quicker the chocolate will set). Gently place one truffle ball into the melted chocolate at a time and roll it around to coat then scoop it out with a fork. (Try not to stab the truffle with the fork tines.) Place the now chocolate coated truffle back on the cookie sheet on the parchment paper. Once all the truffles are coated in chocolate place the cookie sheet into the fridge this time to set.
The recipe is easy –
Enjoy. Let me know how you like them.
You can also sprinkle a little rock salt to the top immediately after fiping in the chocolate before it hardens. Maybe even use dark chocolate to take the richness up a notch!
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Happy Snacking
