Peanut butter is the glue that holds my life together, so these PB&J Chocolate Truffles hit the spot when I have a sweet tooth.
Aside from PB&J, my other favorite combo is peanut butter and chocolate. So coming up with this recipe combining peanut butter & “jelly”, plus chocolate, I knew I couldn’t go wrong.
These raw vegan treats are a one-bowl recipe and a cinch to make. Just toss everything in the food processor, blend, chill a while (both you and the mixture), and voila! Homemade truffles! And healthy ones, too.
I use raw cashews and blend with dates for natural sweetness. You can first roast the cashews, which would make these little guys naturally sweeter.
For the dates, definitely go with medjool dates. These are the moistest and best dates you can buy in the supermarket. Also best to pit them yourself, rather than buying pre-pitted.
Cashews, dates, dried raspberries, hemp seeds, cacao
To make these truffles chocolatey the recipe calls for both raw cacao and then drizzling with melted dark chocolate. So I guess these are technically double chocolate truffles! For the cacao I like Navitas, and for the melting chocolate I like Theo 70% dark chocolate. Both are available at Whole Foods, Fairway, Nature’s Food Patch, etc.
I love peanut butter, but a creamy almond or cashew butter would work equally well. Santa Cruz is my favorite brand of natural peanut butter. Just be sure to get a brand that contains only peanuts (no added oil, sugar etc).
Peanut butter and 70% dark chocolate
Hemp seeds are added for extra protein (insert muscle flex) and nutrients. Not only are hemp seeds a complete protein, but these nutty tasting seeds are a good source of minerals such as magnesium and potassium.
Feel free to sub flax, chia or sesame seeds if you don’t have the hemp.
Ingredients ready to blend in the food processor
The filling is blended in a food processor and then the mixture is pressed into a small rectangular glass container and frozen until firm (my mixture took about 4 hours to firm). For the food processor I like this Cuisinart. And I used this OXO container.
Once firm enough to slice into squares, melt the chocolate in the microwave or double boiler and get your drizzle action on.
For the freeze-dried raspberries I like the Natierra ones (available at Whole Foods etc). You can also sub freeze-dried strawberries, fresh chopped berries, or even a dollop of berry jam.
Or if you are feeling extra nutty you can sprinkle with crushed roasted peanuts in place of the berry topping.
Either way, regardless of how you make this recipe, it’s guaranteed to be a favorite. And it’s kid-friendly, too!
Snap a pic and tag me on Instagram if you try out my PB&J Chocolate Truffles.
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Stuffed Medjool Dates
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- 1/3 cup raw or dry roasted cashews
- 4 each medjool dates pitted and chopped
- 4 tbsp raw cacao
- 2 tbsp natural peanut butter
- 1 tbsp hemp seeds
- 1/8 tsp fine pink salt
- 4 tbsp or less unsweet almond milk
- 1/3 cup chopped dark chocolate
- 1/2 tsp coconut oil
- 1 tbsp crushed freeze-dried raspberries
Ingredients
Filling ingredients
Topping ingredients
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- in a food processor or blender purée all filling ingredients, adding up to 4 tablespoons of the nut milk, scraping down sides of bowl several times as needed (mixture should be like a smooth thick batter)
- spoon filling into a small square dish (see dish I used above) lined with parchment paper for easy removal, and freeze 4 hours or until firm enough to slice, then cut into 12-16 squares
- melt chopped dark chocolate with coconut oil and drizzle over squares, then top with crushed berries
- store truffles in an air-tight container in the refrigerator, but bring to room temp to enjoy
Original recipe created by Jerran Boyer
www.healthnutchefs.com