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”
yield: 12 “truffles”
- 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
- 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.
- 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”.
- Add in the chopped chocolate chips and pulse until incorporated. Remove mixture from food processor, making sure to scrape the sides of the bowl.
- Form mixture into a large ball, wrap tightly in plastic wrap, and refrigerate for about 5-10 minutes.
- When the dough has chilled for a bit, take it out of the fridge and roll into 12 balls.
- Store in an airtight container in the refrigerator.
Nutritional Information Per Truffle: