Chocolate Peanut Butter Truffles

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by The Hungry Herbivores

INGREDIENTS

For peanut butters

• 2 cups (275g) peanuts (untoasted, unsalted)
• pinch salt (optional)
• 1 tbsp. cacao powder

For truffles

• 1¼ cup GF oat flour*
• 1½ cups peanut butter made with the NutraMilk
• 3 tbsp. maple syrup
• ½ tsp salt
• 200g Dark non-dairy Chocolate

INSTRUCTIONS

• Making the peanut butter
• Place peanuts in the NutraMilk container.
• Press Butter cycle, set for 2-3 minutes.
• Press Start.
• Open the container lid.
• Leave 1 ½ cups of peanut butter in the NutraMilk and store the rest for later use.

• Place the oat flour, maple syrup and salt into NutraMilk with the 1 ½ cups of peanut butter and press butter for a few minutes until it forms a dough.

• Take out half of the dough and make into one ball- from there roll into equal balls and place onto a lined baking sheet - the dough should make about 10 balls.

• Add the cacao powder to the NutraMilk with half of the dough that was left to make chocolate peanut butter filling. Press butter for a few seconds until combined. Take out dough and roll into one ball- from there roll into equal balls and place onto the lined baking sheet - the dough should make about 10 balls.
• Transfer to the fridge while you melt the chocolate.
• In a bain marie (a glass bowl sitting over a saucepan of water), melt the chopped chocolate, stirring frequently.
• Once melted, take the peanut butter balls out of the fridge and dip each one into the chocolate to coat the entire ball. Place back onto the greaseproof paper. This can easily be done with two forks.
• Before the chocolate has set, sprinkle with some chopped nuts, caramelized nuts, coconut flakes, cacao powder or place a whole nut on top to decorate.

*You can make oat flour in the NutraMilk by placing oats and pressing butter until you get a flour-like consistency.