Dark chocolate + peanuts = truffles … a marriage made in heaven!
I am trying so hard not to eat too much chocolate, but when they have a combination of flavours like this then it is hard to resist.
These chocolates are still “chocolates” but they are filled with goodies that are a little kinder to your body. So make them up for special occasions and enjoy them with family and friends knowing that you are offering a sweet treat, but one that is “almost” good for you!
Whilst I know you can mill peanuts in the Thermomix to make a “nut butter”, I chose to use a pre-made organic 100% crunchy peanut butter … I wanted this to be a very quick and easy truffle to put together and didn’t want to fuss with making the nut butter.
You do not need to cover the truffles in chocolate if you prefer not to, but it does give them a lovely finish. If you are not going down the chocolate coating path, then alternatively you can roll them in finely chopped dry roasted peanuts. Have the finely chopped nuts ready and coat them as soon as you roll them into balls so that the nuts stick.
If coating with chocolate there are two options for finishing off your truffles:
- dip in chocolate and then lightly sprinkle the top with sea salt flakes (or very finely crushed peanuts) before the chocolate sets , or
- dip in chocolate and once the chocolate coating sets, roll the truffles in cocoa powder … the cocoa powder will stick to the chocolate coating, so when you bite into it you get a lovely crisp chocolate shell under the cocoa which people do not expect … it’s a lovely surprise!
Both give a very different finish and I like both for different reasons.
For the recipe and information on how to temper your chocolate for the truffles see here. The tempered chocolate will set fairly quickly (in about 5 minutes) so make sure you have your salt flakes or finely chopped peanuts ready to sprinkle on top of the truffles as you go … if you leave it until the end you may find the chocolate has set and the sprinkles won’t stick. I usually dust six or so at a time until they are all done.
These keep well in the fridge for up to two weeks, but I suspect they will be eaten well before then (wink wink!).
Whilst I know you can mill peanuts in the Thermomix to make a "nut butter", I chose to use a pre-made organic 100% crunchy peanut butter ... I wanted this to be a very quick and easy truffle to put together and I didn't want to fuss with making the nut butter.
You do not need to cover the truffles in chocolate if you prefer not to, but it does give them a lovely finish. If you are not going down the chocolate coating path, then alternatively you can roll them in finely chopped dry roasted peanuts. Have the finely chopped nuts ready and coat them as soon as you roll them into balls so that the nuts will stick.
If coating with chocolate there are two options for finishing off your truffles:
1. dip in chocolate and then lightly sprinkle with sea salt flakes before the chocolate sets (or very finely crushed peanuts), or
2. dip in chocolate and once the chocolate coating is set, roll the truffles in cocoa powder ... the cocoa powder will stick to the chocolate so that when you bite into it you get a lovely crisp coating of chocolate which people do not expect ... so it's a lovely surprise!
Both give a very different finish and I like both for different reasons. For the recipe and information on how to temper your chocolate for the truffles see the website. The tempered chocolate will set fairly quickly (in about 5 minutes) so make sure you have your salt flakes or finely chopped peanuts ready to sprinkle on top of the truffles as you go ... if you leave it until the end you may find the chocolate has set and the sprinkles won't stick. I usually dust six or so at a time until they are all done.
These keep well in the fridge for up to two weeks, but I suspect they will have been eaten well before then (wink wink!).
- 200g 100% crunchy peanut butter, preferably organic
- 120g Medjool dates – approximately 8 pitted
- 60g dark chocolate broken into pieces
- 30g pure maple syrup
- 30g Goji berries
- 30g natural sultanas
- 1 tsp vanilla bean paste
- 1 tsp sea salt flakes, or ½ tsp fine sea salt
- 300g tempered dark chocolate for coating (see website) or
- finely chopped roasted peanuts if preferred
- Place all ingredients into TM bowl and mix 10 seconds / speed 7
- Scrape down sides and repeat 10 seconds / speed 7
- Mix should hold together when pressed with fingers, if not repeat a third time
- Using a tablespoon measure shape mix into balls, then put into fridge whilst you prepare the chocolate for dipping (if using)
- If you are not coating the truffles in chocolate, then coat them straight away in the finely chopped peanuts after rolling them into balls
- If you are coating them in chocolate, then dip them, sprinkle with salt flakes or crushed nuts, and allow to set at room temperature before placing in a sealed container and storing in the fridge to keep the filling fresh
- Will keep for two weeks in the fridge if not eaten beforehand!
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