I had a bunch of kids over for a swim this summer. (Well, let me clarify that, I have had a whole football team over for a swim on more than one occasion this summer!) But on this day, stinking hot and with the hungry hoardes splashing my back windows like they were cleaning them I knew I needed a treat and I needed it fast. (Check; any peanut allergies? NO....phew) So whipped these up in no time. These little morsels reminded me of uncooked cookie dough, without the grains, without the refined sugar and seriously....they were very more-ish. Don't be mistaken in thinking they are low calorie, they are not, but they do have a modicum of healthiness to them....that is my story and I am sticking to it. I think I first saw this idea on Pinstergram, but I couldn’t find it again and this is just my version anyhoo.
For other great recipes, make sure you cruise past my store! (You won't regret it!)
- 200 g peanuts, roasted and salted
- 5 medjool dates (pitted and you may need extra)
- 20 g coconut milk
- 2-3 tbsp Crio Bru cacao nibs BUY
- 1 Pinch Pink Salt Flakes Pink salt flakes BUY
- 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
- 150 g Chocolate - Callebaut dark chocolate BUY
Re-roast the peanuts (I know, but this is about the flavour) by placing them on a lined tray and into a cold oven set to 200℃ for 10 minutes exactly. Remove and cool slightly before continuing.
Place half the toasted nuts into TM bowl and mill 10 sec/speed 10.
Add remaining ingredients and blend 20 sec/speed 6. Depending on your nuts, you may need to add time to this step. Push the ‘dough’ together with your fingers to see if it will hold a ball shape. If it does, you are ready to continue.
Form the mixture into approx 20 balls. Place on a lined tray in the fridge to chill completely.
Melt your chocolate however you like. I prefer to use the microwave for this task as this is a small amount of chocolate and the Thermomix blades will interfere with the dipping process too much. If using the microwave, place chocolate into a small ceramic or glass dish, and microwave on highest setting for 1 minute. Remove and stir with a metal spoon or fork until the chocolate is fully melted. If really not melted enough, add melting time in 15 second increments, stirring between.
If using the Thermomix, place the chocolate into a clean dry TM bowl and melt 8 min/37℃/speed soft. Remove from TM bowl and place into a small ceramic or glass bowl to dip the truffles.
Dip truffles and return to the tray. Allow to set, before refrigerating. (Or eating...which may be way before refrigeration ever occurs!)