Salted Peanut Butter Truffles (And a rant)
User Reviews
5
Salted Peanut Butter Truffles (And a rant)
Description
The recipe begins with finely ground rolled oats processed with peanut butter, honey, and salt to form a sticky, pliable dough. Adding chopped peanuts or walnuts gives a crunchy texture contrast. The mixture is rolled into small balls and chilled to set.
For a decadent variation, a smooth dark chocolate coating made by melting chocolate chips with coconut oil can be applied. Sprinkling coarse sea salt on top enhances the flavor profile. This combination yields a rich treat combining creamy nut butter, wholesome oats, and optional chocolate.
These truffles are convenient, requiring no baking, and can be stored chilled until serving. The inclusion of oats adds body and nutrition, while the natural sweeteners and nut butter keep the flavor straightforward. Variations with different nut or seed butters allow customization to dietary needs or preferences.
Ingredients
- Peanut Butter Balls:
- 1 cup rolled oats (certified gluten-free if you need them to be!)
- 1/2 cup peanut butter all-natural
- 3 tablespoons honey
- 1/4 teaspoon salt sea salt
- 1/2 cup peanut optional, or walnut
- Chocolate Coating: (optional)
- 1/2 cup dark chocolate chips
- 1/4 teaspoon coconut oil
- sea salt for sprinkling on top, coarse
Instructions
- In a food processor fitted with an "S" blade, process the rolled oats until they are finely ground. Add in the peanut butter, honey and salt, and process again until a sticky batter is formed. It should easily be pinched between your fingers. For added texture, add in the 1/2 cup of nuts and briefly pulse them in for about 10 seconds. You don't want them to be finely ground into the mixture-- they are there for added crunch.
- Use a tablespoon to scoop the dough and roll it between your hands to create each ball. Place them on a plate or small baking sheet lined with parchment paper, and then transfer them all to the fridge or freezer to set. You can serve them just like this, or coat them with chocolate for a more decadent treat.
- To make the chocolate coating, melt the chocolate chips and coconut in a double boiler over the stove, stirring well. (I just fill my saucepan with an inch of water and cover it with a heat-proof bowl to create my own!) Once the chocolate has melted, spoon it over the top of each peanut butter ball.
- Note: The colder the ball, the faster the chocolate coating will harden, so it's a good idea to keep the balls in the freezer for at least 30 minutes before coating them.
- Sprinkle with a dash of coarse sea salt, if you like, and place the chocolate covered balls in the fridge to set. Store and serve from the fridge, as the chocolate will soften if left at room temperature for too long. These balls should keep in an airtight container in the fridge for up to two weeks, but I doubt they'll last that long!
Notes
- Any nut butter, such as almond, or sunflower butter can be substituted for peanut butter.
- Chill the rolled truffles before coating or serving to help them firm up.
- To coat, melt dark chocolate chips with coconut oil over a double boiler before dipping balls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 203mg | 8% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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