Thursday, November 13, 2014

Peanut Sea Salt Chocolate [Truffles]

A few weeks ago we had a few friends over for a game night. It was one of those spontaneous last-minute invites so we were running around the house like crazy people trying to quickly pick up the inevitable trail of toys before anyone showed up. I wanted to make a treat for when company arrived but alas... we were on the tail end of our sugar-free adventure so my normal go-to recipes were no longer. After scouring our cupboards for a quick minute we decided on these little babies. Ground nuts, cocoa, dates and a little sea salt = "truffles."

But here's the thing... one of these couples had never been to our house before and for whatever reason, even as much as I love these little chocolate treats, I was a little self conscious about serving up a refined sugar free concoction... "Hi we are sort of weird and we don't eat sugar... welcome to our home." Awkward. That's pretty much how I saw it going down.

But to my surprise everyone embraced the weirdness and were on board for trying something new. By the end of the night we had polished off the last of the sea salt chocolate truffles and the rest is history.

I, self-admittedly, am a little addicted to these. This recipe saved me during our official sugar ban. (Thanks Lindsay!) But even still I find myself whipping up this recipe again and again.

Hope you love them as much as we do.

Peanut Sea Salt Chocolate [Truffles]
Adapted slightly from: Pinch of Yum

20 dates, pitted
1/2 c. peanuts
3/4 c. almond meal
1/4 c. cocoa powder
1 tsp vanilla
1/2 tsp sea salt
dark chocolate chips or melting chocolate

Directions: Begin by soaking the dates in hot water for a few minutes.

In a food processor combine peanuts, almond meal, and cocoa powder and pulse until mixture is ground. Remove the dates from the water and gently squeeze out any water. Add to the food processor along with the sea salt and vanilla. Pulse until a sticky thick "dough" has formed.

Roll into small balls to create truffles, about 1 to 2 tablespoons for each one. Place on wax paper or silicone mat.

Melt dark chocolate in a double boiler and drizzle over each truffle. Place in the refrigerator to harden and set. Keep in an air-tight container, and try not to eat them all in one day. :)

Shared HERE.