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Monday, 9 February 2015
Peanut Butter Caramel Truffel
Medjool dates 1 pound.
Coconut oil 2.5 table spoon.
Salt 3/4 tea spoon.
Salted creamy butter 1/4 cup.
Dark chocolate chips 1 heaping cup.
How to make:-
Pit the dates and add in food processor.
Add 1 table spoon coconut oil and mix.
Mix until a rough paste forms.
Add salt and mix.
Freeze for 30 minutes
Scoop out small balls with fingers and place on a parchment-lined baking sheet and freeze for 20 minutes.
Take a bowl and and pour peanut butter and remaining coconut oil in it and microwave to melt.
Remove truffles from the freezer and drizzle with warmed peanut butter and freeze again for 30 minutes.
Warm the chocolate chips with 1 table spoon coconut oil in microwave for 30 seconds.
Remove the truffles from the freezer and scoop truffles up and quickly immerse in chocolate with a fork.
Drizzle the chocolate on the top of the truffles with small spoon.
Gently shake off excess chocolate and place back on parchment-lined sheet.
Sprinkle over the salt.
Make all truffles same.
Place them back in the freezer for 30 minutes.
Before serve let set out for freezer for 15 minutes:-
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