Peanut Butter Chocolate Truffles
Are you a spread and chocolate lover like me ?! If so, I doubt they're hanging around. In fact, i feel you'll devour all of them before they even reach your mother ...
Make 25 truffles
1 1/2 cups spread (I used Meridian Smooth Roasted Peanut Butter)
5 c. syrup (or more, to taste)
1 teaspoon vanilla
5-8 tablespoons coconut flour (depending on how thin / fatty your spread is - i want 5 tablespoons)
A pinch of sea salt, to taste (I used about 1/4 teaspoon)
To coat -
200g bittersweet chocolate , finely chopped
2 tablespoons copra oil
Finely chopped nuts
Sprinkle with sea salt
1.In a large bowl, combine the spread , syrup , and vanilla until combined. Stir within the coconut flour and salt, add a tablespoon of coconut flour at a time and blend until ready to "> you'll handle the truffle filling (it should not be sticky and you ought to be able to roll it into a ball - you'll got to add 8 tbsp coconut flour if your spread is runny, but add a touch bit. maybe!)
2.Roll the dough into a ball (I used about 2 teaspoons of the mixture directly to try to to this), then place it on a covered baking sheet and place within the refrigerator to harden overnight. If your truffles are still slightly soft, place them within the freezer for five minutes before dipping them within the chocolate.
3.Once your truffles are firm, melt the bittersweet chocolate and copra oil gently during a double boiler . Stir gently.
4.Dip each truffle within the melted chocolate, ensuring all sides are well coated. Place on parchment paper until it hardens, then sprinkle with chopped walnuts and sea salt.
5.Eat immediately or store in an airtight container for up to a week!