- 1 cup (250g) all-natural peanut butter, smooth
- 1/2 cup (50g) gluten-free oats
- 2 tsp ground cinnamon
- 1/2 tsp sea salt, finely ground
- 2/3 cup Medjool dates, pits removed (approx. 12)
- 1/4 cup (60ml) maple syrup
- 1 cup (175g) 70% semi-sweet chocolate or other dark chocolate of choice
- 1 tsp coconut oil
- Vegan sprinkles (optional for topping)
- In a food processor, combine peanut butter, oats, cinnamon, salt, dates and maple syrup. Process until smooth and dough like. Roll batter into bite-sized balls, about the size of a ping-pong ball, and place in the fridge to chill.
- Melt chocolate by adding 2 inches water to a small saucepan and bring to simmer. Place a heatproof glass bowl on top of the pot, making sure the bottom of the bowl is not touching the simmering water. Add dark chocolate and coconut oil to the bowl and stir gently until melted and combined.
- Remove truffles from fridge and line a baking tray with parchment paper. Roll truffles in melted chocolate, using a spoon to manoeuvre the balls to coat entirely in chocolate. Place onto parchment paper.
- Optional: Top with candied vegan sprinkles.
- Continue process of rolling truffles in chocolate until you have covered all the truffles with chocolate. Place truffles back in the fridge to chill, until chocolate has hardened (approx. 20 minutes).
Find more of Hannah’s recipes on TwoSpoons.ca.