Last weekend Matt and I had dinner with our downstairs neighbors in our apartment. They cooked dinner and we offered to bring dessert. No big surprises there. I was tasked with coming up with a dessert that was dairy, gluten, and egg free. It’s the first time I’ve been faced with such requirements as a baker and I was up to the challenge. I spent Friday looking at gluten free and vegan baking blogs trying to find some inspiration.
Deciding to bake a vegan dessert can seem like a daunting commitment. No milk? No eggs? Wait…no BUTTER?! But, thankfully, just because we’ve grown up thinking that we needed eggs to make our cakes rise and butter to make them rich, doesn’t make it true. And vegan desserts prove that. While they aren’t quite like traditional desserts, they’re just as good. Sometimes even better.
These peanut butter chocolate truffles fall into the ‘sometimes even better’ category. Aside from being truly decadent, these truffles will leave you intensely satisfied. One of the things I really like about this recipe is that it only requires five ingredients. No special gluten-free flour or almond paste. There’s a good chance that you already have these ingredients in your pantry.
Servings: 20 • Size: 1 truffle • Calories: 156.0 • Fat: 6.1 g • Carbs: 25.0 g • Fiber: 2.9 g • Protein: 2.1 g • Sugar: 20.5 g • Sodium: 98 mg
16 ounces Medjool dates, pitted
1/2 teaspoon sea salt
1/4 cup natural salted creamy peanut butter
1 heaping cup dairy-free bittersweet or dark chocolate
1 tablespoon melted coconut oil
Blend/pulse your dates until they completely mixed and form a ball in your food processor. Add 1/2 teaspoon sea salt and mix once more to incorporate. Using a small melon baller, scoop out small balls and roll/form them into balls. Place on a parchment-lined baking sheet and freeze for 20-30 minutes to set.
In the meantime, drizzle on peanut butter until the top is coated. If your peanut butter is super firm and not spreadable (meaning it’s either dry or not the natural variety), add it to a small mixing bowl with ½ tablespoon of coconut oil and microwave to melt. Stir to combine, then proceed as instructed. Freeze again for another 15-20 minutes, or until the peanut butter has formed a semi-firm “shell.”
Warm the chocolate over a double boiler or in the microwave in 30 second increments with 1 tablespoon coconut oil. Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
Top truffles with a small sprinkle of sea salt (optional), and repeat until all truffles are coated. Place back in freezer or fridge to set – about 30 minutes. Set out from the freezer or fridge to serve. For softer truffles, let come to room temperature.
Heather’s Helpful Hints
If your dates are not quite combining, drizzle in a tiny bit of warm water (1 teaspoon at a time) scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.