Salted Peanut Brownie Truffles
We are always after something sweet either in the afternoon or after dinner. These double chocolate brownie truffles always hit the spot. Salted peanut butter brownie cookie dough coated in bittersweet dark chocolate and crunchy cacao nibs. These are a must-make.
Serves: 12
Time: 20 minutes
Ingredients –
3/4 cup rolled oats (use raw buckwheat groats if GF)
3/4 cup dried coconut
3/4 cup sunflower seeds
1/4 cup cacao powder
1/4 cup maple syrup
1/4 cup peanut butter
1/2 tsp sea salt
150g dark chocolate
1/4 cup cacao nibs or peanuts
Method –
Add the rolled oats, coconut and sunflower seeds to a blender and blend past the point of a flour. You’ll know you have reached this point when you see the fats binding the flour together to make it crumbly. Once you’ve reached this point, add the remaining brownie ingredients and blend until you have a cookie dough consistency.
Roll the mixture into 12 balls, set aside.
Line a baking tray with baking paper and melt the dark chocolate. Dip each truffle into the melted chocolate and place on the lined baking tray. Sprinkle with cacao nibs or peanuts to finish . Repeat until all of the truffles are dipped in chocolate.
Place in the freezer to set for 30 minutes. These will last in an airtight container in the freezer for up to 2 months.
Want more Two Raw Sisters recipes?
Become a member and you’ll save hours of your time, hundreds on your grocery bill, and your body and health will thrive.