Friday, April 27, 2012

Peanut Butter Fudge Truffles

Original unmodified recipe is at Unprocessed and Delicious: The True Way to Experience Taste.   
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1 cup Date Paste (see instructions)
3/4 cup Natural Peanut Butter, unsalted
1/2 cup Cocoa or Carob Powder, heaping
1 Tbsp vanilla extract
3/4 to 1 cup unsweetened soy milk
Coatings (chopped peanuts, chocolate chips, etc)

To make 'Date Paste' put pitted dates in a food processor and pulse, scraping sides, until all "chunks" are turned into paste. I used bulk dates from Whole Foods and honestly, they were a little dry. I added a few spoonfuls of water while pulsing to make the paste, otherwise it never would have. After your paste is made, start incorporating the natural peanut butter and cocoa powder into the Date Paste. My cheap little food processor couldn't handle the sticky-ness, so I had to upgrade it all to my Kitchen-Aid standing mixer to complete this.

Add the vanilla while it is mixing, then slowly start to add the plant milk while it is mixing to get a "whipped" texture. It will be fairly sticky and gooey, cover and place in the fridge or freezer to set-up. I was too impatient so didn't let it set-up enough, that is why mine aren't very well formed! After it has set-up (not sure how long since I skipped this step, I only had mine in the fridge for maybe half an hour), remove and use a melon-baller or spoons to scoop out balls.  Roll them in chopped peanuts, chocolate chips, or whatever you desire.

I changed this from the original linked recipe above, because it was WAY too peanut buttery for my taste, it made it too rich so I upped the date-to-peanut butter ratio. I liked this MUCH better. Also, if you are making this just for yourself, like I was, I seriously recommend halving the recipe. I have enough to last for a long time. Its a good thing they freeze up nicely.

1 comment:

Molly Kade said...

mmmm you should make these at Frisch :) (this is Rachel BTW, not Molly)