Following the race, I appreciated a GIANT cheat meal with Tony, accompanied by two of the chocolate peanut butter truffles that were waiting patiently for me within the freezer. I’m enthusiastic about the crispy, crunchy texture and exactly how they resemble the flavor of peanut butter glass.

Traditional peanut butter truffles usually call for powdered sugar, butter and sometimes shortening. My version is much healthier with clean ingredients.

The base from the the quinoa chocolate peanut butter truffles are created with:

peanut butter

genuine maple syrup (only 2 tablespoons!)

handful of oat flour

toasted quinoa (!!!!)

Toasted quinoa could just be my brand-new favorite thing, and it’s really quite easy to create. Just toss cooked quinoa with an extremely little bit of coconut oil and coconut sugar (or brown glucose), then you’ll simply disseminate the quinoa on a baking sheet and toast it in the range until it transforms beautifully golden brown and crunchy. Simple enough, right?

The toasted quinoa is blended with the peanut butter to generate the best crunch EVER, then of course they’re covered in antioxidant-rich dark chocolate and sprinkled with sea salt. It’s as if I made a healthy & crispy Reese’s Egg.

CAN I GET YOURSELF A HELL YES?!

This recipe was created for Ancient Harvest ‘s Quinoa Cookie Swap Sweepstakes which starts today! You will see 12 festive vacation cookies highlighted over on Old Harvest’s Facebook page (starting on Monday, December 7th at 8am MST). To enter the sweepstakes, all you have to do is usually head over to their FB page, pick your favorite cookie and pin it!

Did I mention the prizes add a Kitchen Help mixer and an amazing baking pack (valued around $700). Therefore don’t forget to head to their Facebook page to enter into the sweepstakes!

Happy holidays, friends! Hope you love a (healthier) truffle or two. xo!

5.0 from 1 reviews

Calorie consumption: 203

Fat: 13.7g

Sugars: 13.4g

Glucose: 5.8g

Fiber: 2.6g

Protein: 5.7g

Ingredients

1/2 teaspoon melted coconut oil

2 teaspoons organic dark brown glucose or coconut sugar

3/4 cup all-natural drippy peanut butter

1/2 tablespoon vanilla extract

2 tablespoons gluten free oat flour

3.5 ounces of 72% or more chocolates (I used an 85% bar)

Coarse sea salt, for sprinkling

Instructions

Preheat oven to 350 levels F. Line a little baking sheet with parchment paper and set aside.

Add 1/2 glass of drinking water and 1/4 cup of uncooked quinoa to a little saucepan and place over medium high heat. Bring to a boil, after that cover, reduce heat and simmer for 15 minutes. After a quarter-hour, remove from high temperature and mix coconut essential oil and brown sugars in the skillet using the quinoa. Dump on prepared baking sheet and work with a spatula to evenly spread quinoa. Place in oven for 15-20 moments or until quinoa becomes golden brown and it is crunchy in texture; stir twice through the entire baking time to make sure even toasting. After baking, set aside to cool for just two minutes.

While quinoa is toasting, you can prepare peanut butter truffles. Inside a medium bowl, stir collectively peanut butter, vanilla extract and maple syrup until well mixed. Add oat flour and stir to combine. I love to make use of my hands here to make sure that the oat flour is normally consistently distributed and well mixed. The dough should be smooth. Fold in toasted quinoa – again I like to use my hands right here. Move dough into 10 balls and put on a baking sheet lined with parchment paper. Place in the refrigerator for 10-15 a few minutes.

After peanut butter balls have already been frozen and are prepared to be coated: melt chocolates in a small saucepan over low heat. Once chocolates is melted, drop each ball in chocolate until it is fully coated. Suggestion: Place a fork under each truffle and lightly place the truffle in the melted chocolates. I always possess a spoon beside me as well to ensure that I could spoon chocolates on the truffle. Lift the truffle up and touch the fork against the top of the saucepan after that transfer to a cooking sheet and glide spend. It audio easy, but it can be hard to obtain truffles to be pretty looking.

Sprinkle truffles with coarse ocean salt then put in place the fridge for 10-15 a few minutes or until they harden. Makes 10 truffles. Feel free to double the recipe if you’re making it for a celebration.

Nourishment is estimated predicated on 2.5oz 80% chocolates rather than 3.5oz seeing that you almost certainly will not make use of all the chocolate.

To create vegan/dairy free: Work with a vegan dark chocolate bar.

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