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A beloved classic, the harmonious marriage of peanut butter and chocolate – an unbeatable duo! These delectable truffles are guaranteed to delight your taste buds. The comforting sweetness of maple syrup and the subtle hint of ginger add warmth to even the coldest of days. To elevate your spirits and inject some extra fun, we've also included a dash of maca powder.
INGREDIENTS:
100g cashew nuts
50g peanut butter
75g maple syrup
10g tamari sauce
75g warm water
45g cacao butter melted
10g maca powder
10g lucuma powder
5g ginger powder
Extra :
50g roasted peanuts
200g dark tempered chocolate
cacao powder for coating
INSTRUCTION:
Begin by using a high-speed blender to combine all the ingredients, except for the peanut butter, until you achieve a smooth consistency. Once done, add the peanut butter and blend once more.
Transfer this mixture into a piping bag, and carefully pipe it into a silicone truffle ball mould, filling each halfway. Next, insert a peanut into the centre and top it off with the remaining cream. Allow the truffle balls to set by placing them in the freezer.
As the truffles solidify, take the time to melt and temper the chocolate.
Once the truffles have firmed up, remove them from the mold.
Dip each truffle ball into the tempered chocolate, ensuring it's fully coated, and then use a fork or spoon to gently lift it out. Allow any excess chocolate to drip off before rolling the truffle in cocoa powder.
Place the coated truffles on a tray and repeat this process for all of your truffle balls.
Store these delectable treats in an airtight container in the fridge, where they can be enjoyed for up to two weeks.
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