So I’ve got the adults covered this Valentine’s Day with my Flourless Chocolate Cake with Raspberry Sauce for Two; now it’s the kids’ turn.

These crispy cereal clusters are a cinch to pull together, and what kid (or adult, for that matter) doesn’t love the peanut butter & chocolate combination? I used dark chocolate chips, but milk or white chocolate might appeal more to the kiddos.

This might be the most challenging recipe I’ve photographed for the blog, and the lone photo in this post is the only one where the clusters looked remotely appetizing. I promise you they taste much better than they look!

Keywords: dessert chocolate peanut butter

Ingredients (4 servings)

• 1/2 cup chocolate chips (I used dark chocolate chips)
• 1 tsp coconut oil
• 2 Tbsp all-natural smooth peanut butter, well-mixed and at room temperature (I used salted unsweetened peanut butter)
• 4 cups cereal of choice (I used Rice Chex)

Instructions

1. Prepare the Ingredients

Measure out the crispy rice cereal and set it aside in a large mixing bowl.

In a separate microwave-safe bowl, combine the peanut butter, chocolate chips, honey, and unsalted butter.

2. Microwave the Mixture

Microwave the peanut butter, chocolate chips, honey, and butter mixture on high for 30-second intervals, stirring between each interval until everything is smooth and well combined. Be careful not to overheat it; you just want it to be melted and easy to mix.

3. Add Flavor

Stir in the vanilla extract and salt into the melted mixture. This will enhance the flavor and balance the sweetness.

4. Combine with Cereal

Pour the peanut butter-chocolate mixture over the crispy rice cereal in the mixing bowl. Gently fold everything together until the cereal is evenly coated with the mixture. Be careful not to crush the cereal.

5. Form Clusters

Using a spoon or your hands lightly coated with butter or cooking spray to prevent sticking scoop out portions of the mixture and drop them onto a parchment paper-lined baking sheet. You can make the clusters as big or as small as you like.

6. Allow to Set

Let the clusters cool and set at room temperature for about 1 to 2 hours, or you can speed up the process by placing them in the refrigerator for about 30 minutes.

7. Serve and Enjoy

Once the clusters are firm and set, peel them off the parchment paper and arrange them on a serving plate. They are now ready to be enjoyed!

8. Optional Decorations

For an extra touch, you can drizzle melted chocolate over the top of the clusters and sprinkle crushed peanuts or sea salt for added flavor and texture.

Nutrition Facts (per cluster)

• Calories: 150
• Total Fat: 8g
  • Saturated Fat: 3g
  • Trans Fat: 0g
• Cholesterol: 5mg
• Sodium: 85mg
• Total Carbohydrates: 18g
  • Dietary Fiber: 1g
  • Sugars: 10g
• Protein: 3g

Please note that these nutrition facts are approximate and can vary based on the specific brands of ingredients you use and the size of the clusters you make. Be sure to adjust the serving size and nutrition information accordingly if you make larger or smaller clusters. Enjoy your Crispy Chocolate & Peanut Butter Cereal Clusters!

We are one week shy of Christmas Eve!

That gives me seven days to fit in a few more holiday-themed recipes; let’s start with this uniquely delicious “butter”.

There’s no actual butter in the recipe, but the texture is smooth & creamy and the flavor is rich & decadent, so I couldn’t come up with a more appropriate name.

Sweet (but not cloyingly so), the butter is perfect as a component to your favorite desserts or as part of an indulgent breakfast or snack. The sky is the limit in terms of how you can enjoy it; here are some ideas to pique your creativity:

• spread on toast
• sandwich between cookies
• slather on a baked sweet potato
• stir into yogurt
• melt into oatmeal
• dollop on top of cupcakes or muffins
• straight off the spoon

I’m completely guilty of the last one.

Why drink your eggnog if you can eat it?!

Keywords: boil dessert side snack white chocolate Christmas winter

Ingredients (1 small jar)

• 3/4 cup Eggnog-Spiced Macadamia Nut Butter
• 1 cup all-natural white chocolate chips, such as Sunspire
• 1/4 cup light or coconut milk eggnog (such as So Delicious)
• 2 tsp coconut oil

Instructions

1. Melt the White Chocolate

Begin by melting the white chocolate chips. You can do this using a double boiler or a microwave. If you choose to use a microwave, heat the white chocolate chips in 30-second intervals, stirring in between until fully melted. Be cautious not to overheat the chocolate as it can scorch easily.

2. Cream the Butter

In a mixing bowl, combine the softened butter and melted white chocolate. Use an electric mixer or a hand whisk to beat them together until smooth and creamy.

3. Add the Eggnog

Pour in the eggnog and continue to mix until well combined. The eggnog will give the mixture a creamy and slightly spiced flavor that is characteristic of the holiday season.

4. Season with Spices

Add the ground nutmeg, ground cinnamon, ground cloves, and a pinch of salt to the mixture. These spices will infuse your White Chocolate Eggnog Butter. with that classic eggnog taste.

5. Enhance with Vanilla

Stir in the vanilla extract to round out the flavors and add a delightful aroma to your creation.

6. Chill and Serve

Transfer the White Chocolate Eggnog Butter to an airtight container and refrigerate for at least 2 hours or until firm. This will allow the flavors to meld and the mixture to thicken.

7. Enjoy

Once chilled, your White Chocolate Eggnog Butter is ready to enjoy, Spread it on toast, use it as a dip for fruit, or drizzle it over warm desserts. The possibilities are endless.

Nutrition Facts (Per Serving – 1 tablespoon)

• Calories: 105
• Total Fat: 9g
  • Saturated Fat: 6g
  • Trans Fat: 0g
• Cholesterol: 19mg
• Sodium: 25mg
• Total Carbohydrates: 6g
  • Dietary Fiber: 0g
  • Sugars: 6g
• Protein: 0g

Please note that these nutritional values are approximate and can vary based on the specific brands of ingredients used and portion sizes. Be sure to adjust the serving size as needed to meet your dietary requirements. Enjoy your White Chocolate Eggnog “Butter” in moderation as a delightful holiday treat!

When I was in college, my sorority had an annual holiday party with our “brother” fraternity. Our hosts always served hot chocolate spiked with Peppermint Schnapps (among other alcoholic beverages); tasty, yes, but you wouldn’t want to drink more than a few of those doozies. Fortunately, I didn’t overdo it and I still enjoy the chocolate/mint flavor combination.

Then there’s WHITE chocolate & peppermint, which I might like even more. White chocolate is undeniably rich, and the bright peppermint cuts through some of that sweet richness. This version of what has become a holiday classic is lighter but just as delicious and decadent-tasting. It’s perfect for sipping while tree-trimming, watching your favorite holiday movie, and wrapping or unwrapping presents.

Don’t you just want to dive into that perfection?!

Keywords: simmer beverage dessert white chocolate milk Christmas winter

Ingredients (2-4 servings)

• 3 cups 1% or 2% milk, preferably organic
• 1/2-1 tsp pure peppermint extract (or more, depending on how pepperminty you want your hot chocolate to be)
• 1/2 cup all natural white chocolate chips, such as Sunspire
• whipped cream, optional
• crushed all-natural peppermint candies, optional (available at Whole Foods)

Instructions

1. Prepare the White Chocolate

Start by finely chopping the white chocolate. This will help it melt smoothly into the hot milk and cream mixture. Set it aside for later.

2. Warm the Milk and Cream

In a medium-sized saucepan, combine the whole milk and heavy cream over medium heat. Stirring occasionally, heat the mixture until it begins to steam and small bubbles form around the edges of the saucepan. Be careful not to let it come to a boil.

3. Add the White Chocolate

Once the milk and cream are heated, remove the saucepan from the heat. Add the finely chopped white chocolate to the hot mixture and stir continuously until all the chocolate has melted and the mixture is smooth.

4. Add the Flavor

Stir in the peppermint extract and vanilla extract. These will give your hot chocolate that delightful holiday flavor. Adjust the amount of peppermint extract to your preference, as it can be quite strong.

5. Serve Hot

Pour your peppermint white hot chocolate into mugs or cups, and if desired, top each serving with a dollop of whipped cream, a sprinkle of crushed candy canes, white chocolate shavings, or a fresh mint leaf for a festive touch.

6. Enjoy

Serve immediately while it’s piping hot. Sip slowly and savor the delightful combination of creamy white chocolate and refreshing peppermint.

Tips

• Adjust the sweetness to your liking by adding more or less white chocolate.
• Use high-quality white chocolate for the best flavor.
• For an extra indulgent treat, you can substitute half-and-half or even heavy cream for some of the milk.
• Be cautious when adding peppermint extract, as it can be potent. Start with a small amount and adjust to taste.

There you have it – a delicious and warming Peppermint White Hot Chocolate recipe that’s perfect for warming up during the colder months or for spreading holiday cheer at gatherings with friends and family. Enjoy the sweet and minty goodness of this delightful beverage, and don’t forget to share it with your loved ones!

Nutrition Facts (per serving)

• Calories: 330 kcal

• Total Fat: 24g

• Saturated Fat: 15g
• Trans Fat: 0g
• Cholesterol: 56mg
• Sodium: 73mg
• Total Carbohydrates: 23g
• Dietary Fiber: 0g
• Sugars: 21g
• Protein: 5g

Please note that these nutrition facts are approximate and may vary based on the specific brands and ingredients you use. Enjoy your Peppermint White Hot Chocolate in moderation as a delightful winter treat!

You may be asking yourself: “How many more posts is she going to publish with food in front of the lit Christmas tree?!” The answer is: none. This is it. My last holiday recipe.

And it’s a gooooooood one!

I’m all about the chocolate/peppermint flavor combination this year. I shared my recipe for Peppermint White Hot Chocolate, I made a batch of peppermint bark to dole out to friends & a batch of Jessica’s Peppermint Pattie Brownies to bring to a friend’s holiday party, and now I bring you these cookies.

Chewy, chocolatey, pepperminty, and PALEO!

No flour, no refined sugar, no butter. That’s right. These are holiday cookies that you can actually feel good about eating because they’re chock full of healthy ingredients.

I bet Santa would be pretty happy to find a couple of these babies waiting for him beside the Christmas tree!

Paleo Double Chocolate Peppermint Cookies

by Lauren Zembron

Keywords: bake dessert gluten-free chocolate Christmas cookies winter

Ingredients (6-8 large cookies)

• 2 cups blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp Kosher salt
• 1/4 tsp baking soda
• 6 Tbsp melted coconut oil (make sure to melt before measuring)
• 1/4 cup honey
• 1 tsp peppermint extract
• 2 Tbsp water
• 1/2 cup dark chocolate chips or dairy-free chocolate chips (such as Enjoy Life)

Instructions

Preheat oven to 350°F. Line a large cookie sheet (or two smaller ones) with a silicone baking mat or parchment paper.

In a large bowl, combine almond flour, cocoa powder, salt, and baking soda. Whisk, making sure to break up any clumps of flour.

In a small bowl, whisk together the melted coconut oil, honey, peppermint extract, and water.

Add wet ingredients to dry and stir with a rubber spatula or spoon until combined.

Fold in the chocolate chips.

Scoop out approximately 1/4 cup portions and place 2 inches apart on prepared cookie sheet(s). Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.

Bake for 12-14 minutes, or until cooked through. Cookies will be very soft.

Estimated Nutrition Fact

Serving Size: 1 cookie

Calories: 140

Protein: 2-3 grams

Carbohydrates: 10-12 grams

Dietary Fiber: 2-3 grams

Sugars: 6-8 grams (naturally occurring from honey or maple syrup)

Total Fat: 10 grams

Saturated Fat: 4-5 grams (from coconut oil and chocolate)

Cholesterol: 10-15 milligrams (from the egg)

Sodium: 50-70 milligrams

Please keep in mind that these are rough estimates and can vary based on the specific ingredients and brands you use. Additionally, if you need more precise nutritional information, it’s advisable to use a nutritional calculator or consult with a registered dietitian.

Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a baking rack to cool completely.

I was contacted not long ago by Ryan from POM Wonderful, who offered to send me a case of the company’s 100% pomegranate juice. Never one to turn down something delicious, (I’ve tasted – and really liked – POM in the past), I immediately responded in the affirmative. A week later, a box of chilled POM bottles was delivered to my door and I set to work brainstorming what tasty treats I could make featuring the sweet & tart juice.

I’ve been fixated on homemade tart frozen yogurt since churning the batch of basic vanilla, so I figured my first POM experiment might as well be a pomegranate flavored yogurt. Although my friend and fellow blogger Shannon beat me to it, (I love her addition of the chocolate chips!), I decided to go ahead and post my own version.

The pomegranate flavor infused into the yogurt comes from a homemade pomegranate syrup, which couldn’t be simpler to make as evidenced below.  I find homemade frozen yogurt to be at its best consistency when served straight from the ice cream maker; but if timing dictates a trip to the freezer first, the yogurt softens up nicely if kept out out on the counter for a little while prior to serving.

Tart Pomegranate Frozen Yogurt

Ingredients

• 2 cups plain 0% fat Greek yogurt, (such as Fage)
• 1 cup plain 2% fat Greek yogurt, (such as Fage)
• 1/4 cup evaporated cane juice (or granulated sugar)
• 1/4 cup pomegranate syrup (recipe follows)

Directions

1. In a large bowl, combine yogurts, evaporated cane juice, and pomegranate syrup. Stir until the evaporated cane juice is completely dissolved.
2. Freeze according to ice cream maker manufacturer’s instructions.
3. Serve immediately as soft serve, or spoon into a freezer-safe container and place in freezer until “ripened” (hardened).

Pomegranate Syrup

Ingredients

• 2 cups 100% pomegranate juice, such as POM Wonderful
• 1 Tbsp pure maple syrup

Directions

1. Combine pomegranate juice and maple syrup in a small saucepan over medium-low heat.
2. Cook until the mixture has thickened slightly and has reduced to approximately 1/2 cup, about 1 hour.

Instructions

1. Extract the Pomegranate Juice

• Start by extracting the fresh pomegranate juice. Cut the pomegranates in half and gently squeeze the juice out using a citrus juicer or by manually pressing and rolling the seeds against a sieve. Discard any solids, leaving you with pure pomegranate juice.

2. Mix the Yogurt and Sugar

• In a mixing bowl, combine the Greek yogurt and granulated sugar. Stir well until the sugar is completely dissolved into the yogurt. You can adjust the amount of sugar to your desired level of sweetness.

3. Add Pomegranate Juice

• Pour the fresh pomegranate juice into the yogurt mixture. Stir until the yogurt and pomegranate juice are fully combined. The mixture will have a beautiful, pinkish hue.

4. Flavor with Vanilla and Lemon Zest (optional)

• For an extra layer of flavor, add the vanilla extract to the mixture. If you want a subtle citrusy twist, grate the zest of one lemon into the mixture and mix well.

5. Freeze the Mixture

• Pour the yogurt and pomegranate mixture into a freezer-safe container. Make sure it’s spread evenly.

6. Freeze Until Firm

• Cover the container with a lid or plastic wrap and place it in the freezer. Let it freeze for about 4-6 hours or until it’s firm.

7. Serve and Garnish

• When the Tart Pomegranate Frozen Yogurt is ready, scoop it into bowls or cones. Top it with fresh pomegranate arils and a few mint leaves for an extra burst of flavor and a touch of elegance.

Estimated Nutrition Per Serving

• Calories: 120 calories per serving
• Total Fat: 4 grams
• Saturated Fat: 2.5 grams
• Cholesterol: 15 milligrams
• Sodium: 30 milligrams
• Total Carbohydrates: 15 grams
• Dietary Fiber: 0.5 grams
• Sugars: 12 grams
• Protein: 6 grams

Please note that these are approximate values and can vary based on the specific brands of ingredients used and any modifications to the recipe.

Frozen yogurt is generally lower in fat and calories compared to ice cream, making it a healthier dessert option. Enjoy your Tart Pomegranate Frozen Yogurt in moderation as part of a balanced diet!

These delectable little bites are – if you will – the love child of my Coconut-Oat Macaroons and chocolate truffles.

They are almost completely raw, sweetened only with maple syrup, and easy to make. No oven. No refined sugar. No long hours spent in the kitchen.

Sounds like a pretty good summer dessert, no?

The filling is simply unbaked macaroon dough – which is egg-free, so no worries about salmonella! – and the coating is a mixture of coconut oil, cocoa powder, and maple syrup. Yep, we’re actually making our own chocolate “sauce” for these truffles! It may sound like too much trouble to go to, but I promise you it’s just as easy and quick as melting store-bought chocolate.

Just a note: if your maple syrup is cold, the chocolate will seize up because coconut oil solidifies when cool. A quick round in the microwave softens it right back up. You probably won’t end up with perfectly smooth and shiny chocolate-coated truffles, but their flavor absolutely makes up for their appearance. You’ll want to keep the truffles in the fridge if – like here in Massachusetts lately – it’s hot where you live.

Next time I’ll have to add some finely chopped almonds for an Almond Joy version!

Macaroon Truffles

by Lauren Zembron

Ingredients (24 truffles)

• 1 batch unbaked Coconut-Oat Macaroon dough
• 2/3 cup organic virgin coconut oil, melted until liquid
• 2/3 cup unsweetened dark cocoa powder, sifted to remove any clumps
• 1/4 cup pure maple syrup, preferably grade B

Instructions

Make macaroon dough through step 3 according to recipe directions. NO NOT BAKE.

Using a mini ice cream scoop or spoon, scoop out dough and roll into balls with your palms. Place dough balls onto cookie sheet, cover with plastic wrap, and refrigerate until chilled & hardened, at least 30 minutes.

In a microwave-safe bowl, combine the liquid coconut oil, sifted cocoa powder, and maple syrup. If the mixture seizes up, (like mine did – this happens if your maple syrup is cold), heat in the microwave until pourable, about 15-20 seconds.

Dunk dough balls into chocolate sauce, roll around until completely coated, remove with a fork, and place on a parchment paper-lined cookie sheet.

Place truffles in the refrigerator and chill until fully set, at least 10 minutes.

Store in refrigerator.

Estimated Nutrition Per Serving

• Calories: 120 calories
• Total Fat: 7g
• Saturated Fat: 6g
• Cholesterol: 4mg
• Sodium: 18mg
• Total Carbohydrates: 13g
• Dietary Fiber: 1g
• Sugars: 11g
• Protein: 1g

Please note that these nutrition values are approximate and may vary depending on the specific brands of ingredients used and the size of the truffles.

This is my first venture into the field of cake pops – yet another foodie trend that took over the blogosphere this past year or so.

You can probably guess from the photos that I didn’t actually use cake for the pops… but rather Cake Batter Cashew Butter “truffles”.

I combined Ashley’s cake batter-flavored cashew butter with Medjool dates and rolled oats to form “truffles”…

… which I then pierced with wooden skewers and coated in melted white chocolate.

If you don’t have lollipop sticks or wooden skewers, no problem; just drop the truffles into the melted chocolate, roll ‘em around until evenly coated, and remove with a fork, allowing any excess chocolate to drip off.

Although the texture of these little pops aren’t similar to cake, their flavor is!

Just imagine orbs of super dense almond cake enrobed in sweet white chocolate.

Oh. Yes.

Fun. Cute. Portion-controlled. Decadent. Delicious!

White Chocolate Cake Batter Truffle Pops

Printer-Friendly Recipe

Ingredients

• 6 soft Medjool dates, pitted
• 1/2 cup of Ashley’s Cake Batter Cashew Butter (I didn’t add in the sprinkles)
• 1/4 cup old fashioned rolled oats
• 1/2 cup white chocolate chips (I’m partial to the Sunspire brand)

Instructions

Step 1: Prepare the Cake Batter Mixture

1. In a mixing bowl, combine the white cake mix, softened butter, sweetened condensed milk, vanilla extract, and a pinch of salt. Mix everything together until you have a smooth and creamy cake batter consistency.
2. Gently fold in the rainbow sprinkles, adding a pop of color and a burst of fun to your truffle pops.

Step 2: Shape the Truffles

1. Using your hands, scoop out small portions of the cake batter mixture and roll them into bite-sized truffle balls. Place them on a baking sheet lined with parchment paper.
2. Insert a lollipop stick into each truffle ball, making sure it’s secure but not poking through the other side.
3. Once all the truffles have sticks, place them in the freezer for about 30 minutes to firm up.

Step 3: Coat the Truffle Pops

1. In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Heat in 30-second intervals, stirring each time until the chocolate is completely melted and smooth.
2. Remove the truffle pops from the freezer. Dip each one into the melted white chocolate, allowing any excess to drip off.
3. Place the coated truffle pops back on the parchment paper-lined baking sheet.

Step 4: Decorate and Set

1. Before the chocolate coating sets, you can add extra sprinkles or decorations for a festive touch.
2. Allow the truffle pops to cool and harden. You can speed up the process by placing them in the refrigerator for about 15-20 minutes.

Step 5: Enjoy!

Your White Chocolate Cake Batter Truffle Pops are now ready to enjoy! These sweet treats are perfect for any celebration, and they make great gifts too.

Directions

1. Place the dates and cashew butter in the bowl of a food processor; process until well-mixed, scraping down the sides of the bowl as necessary. Pulse in the oats until the mixture comes together as a crumbly “dough”.
2. Using a mini ice cream scoop or small spoon, scoop out spoonfuls of the mixture and roll into 10 balls using your palms.
3. Push lollipop sticks (or small wooden tester sticks) into the truffles. Place on a plate and chill in the refrigerator until firm, about 1 hour.
4. Melt the chocolate chips one of two ways: place in a heat-proof bowl and microwave in 30 second increments, stirring in between each, until chocolate is fully melted; OR place in a heat-proof bowl set over a pot with 1 inch if simmering water and stir until melted.
5. Holding on to the sticks, dip each truffle pop into the melted chocolate and place on a piece of wax or parchment paper. Chill in the fridge until set, at least 30 minutes.

Nutritional Information Per Truffle Pop

• Calories: 120 calories per truffle pop
• Total Fat: 7 grams per truffle pop
• Saturated Fat: 4 grams per truffle pop
• Cholesterol: 10 milligrams per truffle pop
• Sodium: 75 milligrams per truffle pop
• Total Carbohydrates: 14 grams per truffle pop
• Dietary Fiber: 0 grams per truffle pop
• Sugars: 10 grams per truffle pop
• Protein: 1 gram per truffle pop

Please note that these values are rough estimates and can vary based on the specific ingredients and portion sizes used.

It’s always a good idea to calculate precise nutritional information based on the exact brands and quantities of ingredients you use, especially if you have specific dietary requirements or restrictions.

For all of you fans of my dried fruit and nut “truffles”: I am sorry for abandoning you for so long. It’s been about two months since I posted the Ginger and White Chocolate Truffles, and it’s high time for another version.

Consider these truffles the more decadent, evil, dark chocolate cousin to those angelic white chocolate treats.

Of course, these two-bite brownie impostors aren’t as indulgent as they sound… or taste for that matter; they are actually quite healthy.

Ground peanuts and medjool dates comprise the bulk of these truffles; an ingredient combination that is delicious enough all by its lonesome… but when you add in cocoa powder and chocolate chips, you get a healthy snack that truly does taste like dessert.

So the next time you’re contemplating baking a pan of brownies, (which, don’t get me wrong, certainly shows up in my kitchen from time to time… in fact, I just made these), consider whipping up a batch of these truffles in the same time it would take to preheat your oven.

Chocolate Chip Peanut Butter Brownie Dough “Truffles”

Printer-Friendly Recipe

Ingredients

• 1 cup roasted salted peanuts, (alternately, you can use unsalted peanuts + 1/4 tsp salt, or to taste)
• 6 large soft Medjool dates, pitted
• 2 Tbsp unsweetened cocoa powder
• 1/2 Tbsp pure maple syrup
• 1/4 tsp pure vanilla extract
• 2 Tbsp grain sweetened chocolate chips, such as Sunspire, coarsely chopped

Instructions

Making the Brownie Dough

1. In a large mixing bowl, combine the all-purpose flour and cocoa powder.
2. In another bowl, cream together the granulated sugar, brown sugar, softened butter, and 1/4 cup of peanut butter until the mixture is smooth and creamy.
3. Add the vanilla extract and milk to the sugar-butter mixture, and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth brownie dough forms.
5. Fold in the mini chocolate chips.

Forming the Truffles

6. Using your hands, shape small portions of the brownie dough into bite-sized truffle balls and place them on a baking sheet lined with parchment paper.
7. Place the tray in the freezer for about 30 minutes to firm up the truffle balls.

Coating the Truffles

8. In a microwave-safe bowl, melt the semi-sweet chocolate in 30-second intervals, stirring after each interval until it’s smooth and glossy.
9. Stir in 1/4 cup of peanut butter until fully incorporated.
10. Remove the brownie dough truffle balls from the freezer.
11. Using a fork, dip each truffle ball into the chocolate-peanut butter mixture, ensuring it’s evenly coated. Allow any excess chocolate to drip off.
12. Place the coated truffles back on the parchment paper-lined tray.

Finishing Touches

13. If desired, sprinkle crushed peanuts on top of each truffle while the chocolate coating is still soft.
14. Allow the truffles to set in the refrigerator for at least 30 minutes or until the chocolate coating is firm.

Serve and Enjoy

15. Once set, these delectable Chocolate Chip Peanut Butter Brownie Dough Truffles are ready to be enjoyed. Share them with friends and family or savor them all to yourself!

Directions

1. In the bowl of a food processor, process the peanuts until finely crumbled – mixture will resemble coarsely sand. Remove from food processor bowl and set aside.
2. Place dates in the food processor bowl, and blend until sticky clumps from. Add in the cocoa powder, maple syrup, and vanilla extract and blend until a thick paste forms. Add the ground nuts to the date paste and process until the mixture comes together to form a crumbly “dough”.
3. Add in the chopped chocolate chips and pulse until incorporated. Remove mixture from food processor, making sure to scrape the sides of the bowl.
4. Form mixture into a large ball, wrap tightly in plastic wrap, and refrigerate for about 5-10 minutes.
5. When the dough has chilled for a bit, take it out of the fridge and roll into 12 balls.
6. Store in an airtight container in the refrigerator.

Nutritional Information Per Truffle

• Calories: 120
• Total Fat: 8g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 10mg
• Sodium: 25mg
• Total Carbohydrates: 11g
• Dietary Fiber: 1g
• Sugars: 7g
• Protein: 2g

Please note that these nutritional values are approximate and can vary based on the specific brands of ingredients used and the size of the truffles.

It’s always a good idea to consult the packaging of individual ingredients for precise nutritional information if you have dietary restrictions or specific dietary needs.