Date & Nut Chocolate Truffles
Prep Time 20 minutes
½ cup Cinderella Date Paste
¼ cup peanut butter*
½ cup instant oats
Zest from ½ small orange
150g dark chocolate & white chocolate for coating
Toppings: peanuts, freeze dried raspberries
- In a food processor mix together Cinderella Date Paste, peanut butter, instant oats and orange zest, until the ingredients come together. Roll mixture into 20 even sized balls. Place on a tray lined with baking paper and refrigerate for 20 minutes.
- Heat chocolate in a bowl over hot water until melted. Alternatively melt chocolate in a microwave using 30 second high power bursts. Using a wire chocolate dipper or 2 forks, dip the truffles into the white or dark chocolate. Lift them out and allow the excess chocolate to run off and dust with desired topping. Place on a baking paper lined tray. Refrigerate until chocolate is set.
*Use a sugar and salt free peanut butter. We used crunchy but you can use a smooth peanut butter