Peanut Butter Fudge Truffles
For the Date Paste
Soak the dates in the water/non-dairy milk, until soft enough to blend. Once soaked, blend in a blender until smooth.
For the Truffles
Place the nut butter, date paste, cacao powder and vanilla in the bowl of a food processor fitted with the “S” blade and process until all the ingredients are incorporated well, scraping down the sides if necessary.
Slowly add in milk, a little at a time until the desired consistency is reached. Chill the mixture in the refrigerator until firm. Place chopped peanuts in a shallow bowl.
Using a small retractable cookie scoop, drop truffles into chopped peanuts and coat evenly.
Note
For a lower fat version, substitute cooked cannellini beans for some of the nut butter.
Photo by Vinita Punjabi
A special “Thanks!” to Chef AJ. This tasty recipe is from her book “Unprocessed”.
NOTE: This recipe requires overnight preparation.
- Desserts
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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