Peanut butter.... O mighty peanut butter how delicious you are!
And then there's PB2, peanut flour, which is great if you want to whip up a small batch of soft peanut truffles!
I thought I would start posting a little sweet recipe up in time for Easter... I will try and make some other goodies too, but as for now - here you are!
I didn't have chocolate at hand, so I made my own, but for dipping, you can simply melt some dark chocolate of your choice. This is best done by boiling up water in a casserole, about 1/3 or halfway up, turn the temperature down a little, placing the chocolate in a smaller bowl, and into the casserole so it's not in direct contact with the water, and doesn't burn.
Soft & Chewy Peanut Truffles
4 heaped tbsp PB2
1 tbsp xylitol, brown sugar og sukrin gold
A pinch of salt
About 2 tbsp water or milk
Dark chocolate to melt
(Or make your own by:
Melting 2 tbsp cocoa butter over low heat, turn off the hob, and stir in 1/2 tbp cocoa, 1/2 tbsp cashew butter and 2 tbsp syrup - I used agave)
Chopped peanuts or dried currants to decorate with, I placed a couple of dried cranberries on top of each for a little extra sweetness.
- Simply mix the peanut flour, sweetener, and salt in a small bowl, then make a little well in the middle and pour in 2 tbsp water or milk or choice. Mix well and add a little more liquid if needed to shape a slightly stick dough.
- Roll into a sausage between your palms, and divide into 4 or 5, roll into little truffles and place on non-stick paper.
- Melt chocolate, and use a spoon to coat each peanut truffle with chocolate. Place back on the baking parchment and repeat, topping with whatever you want, or keep them eu natural *smiles*
- Place in the fridge to set for about at least half an hour, allowing the chocolate to set properly. You can also leave them in there overnight, and serve the next day.