These frozen chocolate and peanut butter truffles are so insanely delicious that you may want to find a new hiding place in the freezer just for you! You won’t want to share!
frozen peanut butter chocolate truffles
(Makes about 24 truffles)
what you’ll need:
- 5 tbsp (75 mL) Coconut oil (divided)
- 1 cup (250 mL) puffed quinoa
- 2/3 cup (150 mL) peanut butter
- ¾ cup (175 mL) maple syrup (divided)
- ¾ cup (175 mL) cacao powder (divided)
instructions:
In a sauce pan, warm 2 tbsp (30 mL) coconut oil over medium heat.
Add puffed quinoa and stir until quinoa is golden brown and crispy, about five minutes.
Remove from heat and transfer to a bowl and let cool.
To the cooled quinoa add 2/3 cup (150 mL) peanut butter and ¼ cup (60 mL) maple syrup mix well to combine.
Transfer mixture to the freezer until firm to the touch, about 30 minutes.
In a sauce pan, combine 3 tbsp (45 mL) coconut oil, ½ cup (125 mL) maple syrup and ½ cup (125 mL) cacao powder and warm over low heat.
Whisk the mixture until coconut oil is melted and the sauce is glossy, about 3 minutes.
Remove from heat and set aside.
Remove the peanut butter mixture from the freezer and divide into 24 equal balls.
One by one using two spoons lower each ball into the chocolate sauce one at a time, fully coating each ball.
Transfer coated balls to parchment paper lined tray and place into the freezer for 30 minutes.
Place ¼ cup (60 mL) cacao powder in a bowl. Remove frozen chocolate coated balls from the freezer and roll them in the cacao powder and fully coat.
Repeat until all truffles are coated and transfer back to the freezer for a minimum of one hour.
Enjoy immediately or keep frozen for up to three months.
Tips from Chef Jordan’s Kitchen:
- Puffed brown rice replaces puffed quinoa well in this recipe.
- Lightly bounce the truffles in your hand to remove excess cacao powder. Reserve leftover powder for future use. Enjoy!
