As a general rule, I like to post my personal Go Dairy Free recipes here. Though most articles are written by me, Go Dairy Free (the website) is a database for contributions from many different bloggers and authors. One Frugal Foodie (right here) is the place where I keep my own personal little database of recipes.
On that note, I need to share with y’all this super-simple truffle recipe from my kitchen (okay, adapted from Robin Robertson’s kitchen) that I posted on Go Dairy Free a week or so ago. I almost forgot to add it, but was fortunately reminded when I received the following email from a Go Dairy Free viewer name Shelly (who amazingly lives in the same town as myself and my parents, crazy!) with “Double Peanut Chocolate Truffles” in the title:
“I literally just made this recipe. I would, however, change the serving size to: 1 normal 15 year old vegan teenager… Why? I didn’t get to try them. I put them in the fridge to chill then went to the laundry room to put a load of clothes in the washer and by the time I got back to the kitchen, said child was stuffing the last one in his mouth! AFTER licking the bowl clean.”
In defense of “said child,” I totally downed 4 of these truffles popping one after the other without even thinking. But wow, yeah, the entire batch? That is one hungry teen with a voracious sweet tooth! Nonetheless, since they liked the truffles so much, and I like them so much, and of course my husband couldn’t stay out of them … well, enough rambling, it’s recipe time …
Double Peanut Chocolate Truffles
Recipe adapted from Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon and Robin Robertson (known as the Sweet Treat Chocolate Truffles on p153). I made a couple personal tweeks to the original recipe, and since these truffles include a double-dose of nuttiness that shines through in the flavor, I thought it suitable to toss the peanuts right into the recipe title. Think Reeses Peanut Butter cups all blended up and rolled in nuts. Yum!
- 2.5 Ounces Chopped Dark Chocolate (I used a 60% dark – uses darker for a less sweet truffle) – Note, this is equivalent to about 1/2 cup of chocolate chips or chunks.
- 1/2 Cup Powdered Sugar, sifted (I use organic powdered sugar, which always seems to be quite clumpy)
- 1/4 Cup Creamy Peanut Butter (I use unsalted, but salted might offer nice contrast)
- 1/4 Teaspoon Vanilla Extract
- 1/3 Cup Finely Chopped Peanuts
Without power, you are going to melt that chocolate double-boiler-style over a flame, camp stove, etc. (place the chocolate in a metal bowl over a saucepan of simmering water). Power isn’t an issue in my house right now, so I melted the chocolate in the microwave in two 30-second intervals, stirring vigorously after each heating.
Stir in the peanut butter, powdered sugar, and vanilla extract until nice and smooth. As you can tell by the little white specs in my truffles, I had some stubborn clumping powdered sugar, but it certainly did not detract from the end result. You should have a rather thick mixture that you can roll into small balls.
Place the chopped peanuts on a plate and roll the chocolate-pb balls in the peanuts to coat. Eat any leftover peanut crumbs.
I prefer to refrigerate or chill the truffles for about 30 to 60 minutes to allow the truffles to firm up. But if you can’t wait, go ahead and devour.
Yields 18 to 20 kid- and adult-friendly truffles (or 1 teenage serving)
Filed Under: Alisa's Recipes