Peanut Butter Cup Truffles
Ingredients
For the Center
- 1 cup natural creamy peanut butter
- ¼ cup 100 % pure maple syrup
- 2-3 pitted medjool dates
For the coating
- ¾ cup dark chocolate chips
- 2 T milk of choice
Instructions
- In food processor, chop dates by pulsing several times and then running until small pieces.
- Add peanut butter and maple syrup and process until thick and combined evenly.
- Roll into whatever size balls or shape that you prefer and place on a dish lined with parchment paper.
- Place in freezer for about 30 minutes.
- Coating: To make the chocolate coating, use a double boiler method. Fill a small sauce pan an inch or so with water, and bring the water to a boil. Place a glass bowl with chocolate chips and milk on top. Stir constantly until smooth. (Click here for photos).
- For truffles: Roll peanut butter balls into the chocolate and place back on parchment paper. Let set in the refrigerator for about one hour or place back in freezer to set more quickly.
- For Buckeyes: Using a toothpick, pick up the peanut butter balls by poking in center of ball and dip the bottom half of the ball into the chocolate. Place back on the parchment paper and cool in the way needed.
Notes
Updated version: instead of dates, add 2-3 T flour to the peanut butter. Add a couple tablespoons of maple and stir until thick. Stir until a consistency that you can roll into balls! You may want to freeze them for about 15 minutes before rolling.
For Easter, I rolled these into balls and then flattened them to make eggs and they were perfect!
For Easter, I rolled these into balls and then flattened them to make eggs and they were perfect!