No-Bake Peanut Butter Brownie Truffles
A rich, fudge-like treat!
Ingredients (makes ~12 truffles):
For the truffle base:
1 cup pitted Medjool dates (about 6–7 large)
½ cup Jif peanut butter (creamy works best)
¼ cup unsweetened cocoa powder
¼ cup oat flour (or blend oats into a fine flour)
2 tbsp Almond Breeze (or water/milk of choice), more as needed
½ tsp vanilla extract
Pinch of salt
For the coating:
½ cup dark chocolate chips or chopped chocolate
1 tsp coconut oil (optional, for smoother coating)
For the topping (optional):
Crushed peanuts
Flaky sea salt
Directions:
1) Soften the dates: If your dates aren’t very soft, soak them in warm water for 5–10 minutes, then drain well.
2) Blend the base: In a food processor, blend the dates until mostly smooth. Add peanut butter, cocoa powder, oat flour, almond milk, vanilla, and salt. Blend until a thick dough forms. If too dry, add a splash more Almond Breeze. If too sticky, add a bit more oat flour.
3) Roll into balls: Scoop about 1 tablespoon of the mixture and roll into smooth balls with your hands. Place on a parchment-lined tray.
4) Chill: Refrigerate or freeze the bites for 15–20 minutes to firm up before coating.
5) Melt the chocolate: In a microwave-safe bowl, melt chocolate and coconut oil in 20–30 second intervals, stirring until smooth.
6) Dip + top: Using a fork or skewer, dip each chilled truffle into the melted chocolate, letting the excess drip off. Place back on the tray. Immediately sprinkle with crushed peanuts and flaky sea salt before the chocolate sets.
7) Set + store: Freeze for 10–15 minutes to set the chocolate coating. Store in the fridge up to 1 week or freezer for longer.
