Peanut Butter & Date Caramel Truffles

By: Tamara Saslove, P.H.Ec.

Ingredients

1 1/2 cups (375 mL) dry roasted peanuts 
19 medjool dates, divided 
1 tbsp (15 mL) hot water 
3/4 cup (180 mL) dark chocolate chips 
2 tsp (10 mL) coconut oil 


Method

1. Combine 1.5 cups dry roasted peanuts with 4 dates in a food processor, blend until smooth and creamy * add a pinch of salt if your peanuts are unsalted. Roll into 12 balls and set aside
2. Clean food processor and add 10-15 medjool dates with 1 tbsp warm water, blend until smooth
3. One by one flatten peanut butter balls in your palm, place a dollop of the date caramel in the middle and fold the peanut butter around to cover
4. Repeat with remaining peanut butter balls and date caramel and place in the freezer to set for 15 mins.
5. In the meantime over a double boiler combine 3/4 cup dark chocolate chips with 2 tsp coconut oil and melt
6. Dip balls into chocolate and coat, remove using 2 forks and place onto a parchment paper lined baking sheet
7. Sprinkle with sea salt and freeze for 20 minutes and enjoy these little bites of goodness

*Tip: If you like your peanut butter a bit sweeter then you can add some honey or maple syrup into the peanut mixture.