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Monday, 11/September/2017 05:57 WIB
Peanut Butter Cup Truffles

5 dried pitted mejool dates
coconut milk for soaking
1/4 teaspoon sea salt
1/2 cup cacao powder
1/2 cup organic chunky peanut butter (either make your own or make sure the only ingredient is peanuts)
1/3 cup crushed peanuts for coating


  1. Cover the dates in the coconut milk and let soak anywhere from 2 hours to overnight.
  2. Remove the dates from the liquid (the leftover coconut milk makes for delicious. In a food processor add the dates, cacao powder, peanut butter, and 1/3 of a cup of the leftover coconut milk. Process on high until smooth the mixture should form a ball similar to a sticky dough.
  3. Taking a heaping teaspoon of the mixture at a time, roll into a ball, and then roll in peanuts (you may have to press to ensure the peanuts stay).
  4. Repeat until all the mixture is used. Freeze the truffles for at least 2 hours before serving.

Makes around 20 truffles