A healthier version of chocolate peanut butter truffles made with clean ingredients like toasted quinoa, pure maple syrup, and oat flour. Cripsy, crunchy, chocolatey AND peanut buttery? Yes, it's possible to have it all.
Adapted from Ambitious Kitchen.
Ingredients:
1/4 cup uncooked quinoa
1 teaspoon melted coconut oil
1 teaspoon pure maple syrup
3/4 cup all natural drippy peanut butter
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
2 tablespoons gluten-free oat flour
3.5 ounces of 72% or higher dark chocolate
Coarse sea salt, for sprinkling (optional)
Directions:
Add 1 teaspoon coconut oil to a skillet and place over medium-low heat. Once coconut oil melts, add in quinoa and toast for approximately 5 minutes or until the quinoa begins to pop and turn just a slightly golden brown; be sure to stir frequently. Once quinoa is toasted, turn off the heat and immediately add in 1 teaspoon of pure maple syrup; stir for 30 more seconds, then remove quinoa from heat and transfer to wax or parchment paper and spread in an even layer to cool slightly. Next , in a medium bowl, stir together peanut butter, maple syrup, and vanilla extract until well combined. Add in oat flour and stir to combine. Fold in toasted quinoa. The dough should be soft. Roll dough into 10 balls and place on a baking sheet lined with parchment paper. Place in the freezer for 15 minutes. After peanut butter balls have been frozen and are ready to be coated: melt dark chocolate in a small saucepan over low heat. Alternatively, you can melt the chocolate in 30-second intervals in the microwave, stirring at each interval until chocolate is melted. Once chocolate is melted, transfer to a small bowl. Dip each ball in chocolate until it is fully coated and transfer carefully to a baking sheet. Sprinkle truffles with coarse sea salt then place in the fridge for 10-15 minutes or until the chocolate hardens. Makes 9 truffles.