Most people love chocolate truffles, but, these are much healthier for you! They’re loaded with protein, almonds, unsweetened coconut, and dried fruit, for a healthier and satisfying snack. You can even substitute a tablespoon of the coconut with your favorite Vanilla protein powder to make higher protein truffle treats!
Peanut Butter Chocolate Truffles
Makes: 8 balls
Prep Time: 13 min Cook time: 2 min Chilling time: 15 min Total time: 30 min
½ C Whole, unsalted roasted almonds
2 T Unsweetened, flaked coconut
3 Medjool dates, pitted, no added sugar, (if not soft, soak briefly in hot water)
¼ C Skippy Natural Creamy Peanut Butter
1 C Ghirardelli Candy making & Dipping Dark Melting Wafers
In a food processor, process almonds until fine, about 20 seconds. Add coconut and process again for another 10 seconds.
Add dates and peanut butter in food processor, process until all peanut butter is incorporated into batter and contents pulls away from sides and batter can be formed into 1 1/2” balls. Using a small scoop, size and roll into balls and place on a wax paper covered plate that will fit into your freezer.
In a narrow and small bowl, microwave Candy chocolate wafers for 2 minutes, stirring after 1 minute. Before all wafers have been melted, remove from microwave. Stir candy chocolate until completely melted. With a fork, dip each ball until completely covered. Allow excess chocolate to drip off. (Otherwise, the balls will have feet.) Place on plate lined with wax paper, until all have been covered. Place into freezer for 15 minutes (no longer). Remove from freezer. Serve immediately, or at room temperature.