Another breakfast truffle recipe already!
I just can’t believe I haven’t made a peanut butter breakfast truffle yet. [Check out all my other flavors here.] So now it’s done.
These are awesome. Definitely the most dessert-like of all my truffles because I actually included chocolate chips. You could use cacao nibs to make them more breakfast-friendly (that was my plan, but three stores were out. Though a little chocolate in the morning is a great way to start your day too!
Recipe in a minute. First I have to tell you about an amazing thing that’s happening this weekend for any of you in the Sacramento area – 1000 vegan cupcakes!!! You heard me. Twelve bakeries are making over 1000 vegan cupcakes which we are selling to support some awesome charities. I posted about this event last year, but this year I’m extra excited because I’ve been helping organize a bit and I’ve gotten a sneak peek at the flavors that will be there this year (there are a LOT, and they sound interesting and delicious and I can’t wait to try as many as possible!)
Here are the details if you’re interested:
Okay, back to that truffle recipe!
yields 10 truffles
1 C dates (soaked for 10 minutes in hot water if they’re firm)
3 T PB2 powdered peanut butter
1/4 C chocolate chips or cacao nibs
1 1/2 t vanilla extract
1 C almonds
Grind almonds in your food processor. Take out 3 tablespoons to coat the truffles, and set aside in a shallow bowl. Then add the chocolate chips and chop them a little too (mini chocolate chips or cacao nibs would be perfect to skip this step.)
Add the rest of the ingredients and process until sticky and well incorporated. Roll into balls in the palm of your hand and coat with the chopped almonds.
Nutrition facts per truffle: Calories: 136; Calories from Fat: 56; Total Fat: 6.2g; Saturated Fat: 1.2g; Sodium: 18mg; Total Carbohydrates: 18.7g; Dietary Fiber: 3.0g; Sugars: 14.0g; Protein: 3.5g
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