Revolutionary Recipe: Peanut Butter Fudge Truffles

Number of servings: 36

Per Serving 105 calories

Fat 4 g

Carbs 17 g

Protein 3 g

36

Ingredients

• One batch of Chocolate Fundue
• Chopped peanuts

For the Chocolate FUNdue

• 1 cup peanut butter (no salt or sugar)
• 1 cup date paste (recipe on next page)
• 1/2 cup raw cacao powder or alkali-free cocoa powder
• 1/2 cup unsweetened non-dairy milk
• 1 Tablespoon alcohol-free vanilla extract

For the date paste

• One pound of pitted dates
• One cup of liquid (water, unsweetened non-dairy milk, unsweetened juice)

Instructions

1. Make the date past:
2. Soak dates in liquid overnight or for several hours until much of the liquid is absorbed.
3. In a food processor fitted with the “S” blade, process dates and liquid until completely smooth.
4. Store date paste in the refrigerator.
5. Then create the Chocolate Fundue:
6. Place all ingredients in a food processor fitted with the “S” blade and process until ingredients are incorporated, scraping down sides if necessary.
7. You can eat this immediately or chill for a firmer texture.
8. To assemble the truffles:
9. Chill FUNdue until firm.
10. Using a small retractable cookie scoop, drop FUNdue into crushed peanuts and coat evenly. Bananas are also delicious when dipped in FUNdue and rolled in crushed nuts and then frozen.

Notes